This PB&J Frappuccino Recipe Is Breakfast in a Glass
PB&J memories — what’s your favorite? Mom making an after-school snack? You concocting a post-drinking-session hangover cure? Or a picnic in the park with a double-decker PB&J? Well today, we’re consuming our peanut butter and jelly grown-up style with a PB&J frappuccino, spiked with a caffeine hit and topped with whipped cream, nuts, and a garnish of mini sandwiches. That’s Saturday brunch sorted then.
Spread two tablespoons of peanut butter on one of the slices of bread. Spread two tablespoons of strawberry jelly on the other slice. Sandwich together, cut off the crusts, and cut into 12 squares. Take two straws and thread two squares on each (or use skewers).
Place one tablespoon of strawberry jelly on a plate and dip an inverted glass onto the plate, so the jelly sticks to the rim. Place the crushed nuts on another plate, and dip the rim of the glass in the nuts, so they stick to the glass. Repeat with the other glass.
Place the remaining peanut butter, remaining strawberry jelly, espresso, ice cream, milk, and crushed ice into a blender. Blend until smooth.
Pour the frappuccino into the two glasses.
Pipe on the whipped cream, add a sliced strawberry to the rim of each glass, then sprinkle on any remaining crushed nuts.
Add the PB&J-decorated straw and serve with extra mini PB&Js!