Thanks to Blakely of Boston, MA for recently emphasizing how wonderfully peanut butter goes with chocolate vegan waffles, and suggesting that some type of related sauce might be in order.
Coincidentally, I grew up within walking distance of an ice cream shop, and was helplessly addicted to one of their premiere sundaes, which featured chocolate ice cream, fudge, and peanut butter syrup. As I child, I spent a few hours in the kitchen one weekend trying to figure out how they made their peanut butter syrup. (And many years later, I made a few richer and dairy-free versions of the whole sundae.) So I can certainly relate to Blakely’s fondness of the classic chocolate peanut butter combo.
I ended up realizing that I could approximate the flavor of the shop’s peanut butter topping by simply mixing a bit of brown sugar with peanut butter and heating it. A week ago, however, a new flavor entered the equation while enjoying a drink at a local cafe: coffee.
- ½ cup hot water
- ½ cup brown sugar
- 1½ teaspoons instant coffee granules (see note)
- 1 cup peanut butter
- Combine the hot water, brown sugar, and coffee granules in a small saucepan. Stir constantly over medium heat until the sugar and coffee granules are dissolved. Add the peanut butter, and stir constantly just until evenly warm.
This is a pretty thick topping. To thin, just add another ¼ cup of water or non-dairy milk and continue to stir constantly over medium heat until evenly warm.