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Peanut Butter and Jelly Blended Coffee Recipe

PB & J Blended Coffee

PB & J Blended Coffee

From Jeff Mauro for Seattle's Best Coffee


This recipe involves a 12-hour cold brewed coffee process, but the coffee can be prepared up to a week ahead of time.

The cold-brewed coffee is actually concentrated. If you have any cold-brewed coffee left over, add one part coffee concentrate to three parts water, and serve it over ice.

Note: To make a batch of homemade strawberry sauce, quarter the recipe for strawberry jam, skip the step of adding pectin, and strain it before using.

Peanut Butter and Jelly Blended Coffee Recipe


  1. 1-1/2 cups (4 ounces) coffee grounds
    2-1/2 cups water
    1/2 cup whole milk
    1-1/2 cups of ice
    2 tablespoons of sugar
    Whipped cream, for garnish
    Homemade or store-bought strawberry sauce, for drizzling (see note)
    1/4 cup roasted peanuts, crushed


  1. Make cold-brewed coffee: Add 1/2 cup of water to coffee grounds, stirring gently. Add the remaining 2 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.
  2. Slowly strain the coffee ground mixture with a paper filter, which will take 5-10 minutes or until all liquid has seeped through. If the coffee looks cloudy, strain again using a new filter. Store, refrigerated, for up to a week.
  3. Make blended PB&J coffee: In a blender, combine 1-1/2 cups cold brewed coffee, milk, ice, and sugar until slushy, adding more milk if drink is too thick, and more ice if beverage is too thin.
  4. Divide blended coffee between two cups, top with whipped cream, and finish with a generous drizzle of strawberry sauce. Garnish with crushed peanuts.
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