Mexican Chocolate Peanut Butter

mexican chocolate peanut butter. 10 Minutes and easy to make at home! |

So I like, really love AverieCooks. I mean, how can you not? Averie just wrote a cookbook, and it is entirely, 100% about peanut butter. THAT’S TOTALLY RAD, Y’ALL. I just ordered it and I’m super duper excited to get it. I would have ordered it earlier, but $300+ dental bills kind of ate all my money this summer.

What I’m trying to say is that Averie really likes peanut butter, and makes about 1,000,000 different types, like cinnamon white chocolate, mocha, trail mix, cookie butter, and 27 others in her cookbook and blog. That’s what inspired me to make this Mexican Chocolate Peanut Butter.  I love flavored peanut butter, and decided to come up with a new flavor to try. This is wonderful on muffins or other sweet breads.

mexican chocolate peanut butter. 10 Minutes and easy to make at home! |

Mexican Chocolate is often defined as having cinnamon, vanilla, and almonds mixed in, so I added Cinnamon, Vanilla extract, and almond extract. Almond extract can be found in the Ray Ban outlet baking aisle of grocery stores, right next to the vanilla extract. You can also find it at most craft supply store in the cake decorating section.  If you don’t have almond extract, that’s okay. Just add a touch more vanilla or omit it entirely.

The best part of this is that it’s totally customizable to taste. Want some more spice? Add more cinnamon. Not chocolately enough? Add another 1/4 cup of chocolate chips. And for those of you with peanut allergies, you can make this with almonds! You may want to add some neutral tasting oil though, as almonds are naturally dryer nuts.

Homemade nut butters are a wonderful blank palate for different combinations of flavor and a easy, perfect, way to start getting creative in your kitchen.

mexican chocolate peanut butter. 10 Minutes and easy to make at home! |

Mexican Chocolate Peanut Butter

  • 16 oz peanuts (or nut of choice)
  • 1/2 C chocolate chips
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  1. Place nuts in canister of food processer and blend until a smooth liquid. Add Chocolate chips and blend until combined. Add vanilla, cinnamon, and almond extract. 
  2. Pour into an airtight container. Peanut butter will stay as a liquid when stored at room temperature and solidify when refrigerated.

Related Posts…

White Chocolate Peanut Butter

White Chocolate Peanut Butter

Homemade Cookie Butter (Biscoff)

3 Ingredient Homemade Cookie Butter


8 Comments on Mexican Chocolate Peanut Butter

  1. Averie @ Averie Cooks
    July 24, 2013 at 5:54 pm (6 years ago)

    Thanks for the linky love and so glad you tried this! I love all things chocolate!

  2. cookingactress
    July 24, 2013 at 7:57 pm (6 years ago)

    Looove Averie! And love this idea!

  3. Laura
    July 25, 2013 at 10:27 pm (6 years ago)

    Wow! I didn’t know there were so many different types of peanut butter out there!

  4. crazyforcrust
    July 26, 2013 at 2:52 pm (6 years ago)

    Such a great PB version! Love the spices in there!

  5. rebacox
    July 29, 2013 at 11:52 am (6 years ago)

    I love Mexican hot chocolate I bet I would like this!

  6. Miss Messy
    July 29, 2013 at 7:33 pm (6 years ago)

    This looks awesome. Super idea! Need to try this!


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