for 2 servings
1 ½ cupscoffee, brewed, cooled (360 mL)
2 tablespoonspeanut butter
½ cupwhole milk (120 mL)
2 tablespoonschocolate syrup, plus more for topping
- 1 ripe banana
- whipped cream, for topping
- Pour the coffee into an ice cube tray. Freeze for at least 4 hours, or overnight.
- Add the coffee ice cubes, peanut butter, milk, chocolate syrup, and banana to a blender. Blend until smooth.
- Pour into glasses and top with whipped cream and chocolate syrup.