Shop Talk – Peanut Butter Fudge Latte

The flavors of peanut butter, brown sugar, and marshmallow are blended into this delicious Peanut Butter Fudge Latte or Steamer.

Where were you this time last year?  A year ago I was sitting in a coffee shop in Peachtree Corners, drinking a latte from a thick ceramic cup. Comfortably seated at a small table, I worked at my computer, occasionally sitting back to take a sip. While there alone, I felt a sense of harmony with the activity around me; the barista preparing drinks, the children playing in the park outside the window, the customers coming and going.  I had a pleasant afternoon, though I didn’t give it much thought at the time.

A year ago the practice of going out for coffee was a part of my regular routine, especially when I travelled. In need of a place to work, a mid-day break, or a shift in perspective, I would search out a local coffee shop and order a latte. Sometimes I would write or edit photos while I sat there. Other times I answered my Bible study questions. Occasionally I worked on a puzzle. Usually I felt better by the time I left, a bit more centered and connected than when I walked in.  I miss that.

Coffee Connections

Sure, these days I can still go to a drive-through for a quick latte or pick up a pre-ordered coffee in a paper cup. I’ve treated myself to that a few times. The coffee I pick up is something different than what we make at home. Sometimes it is even marginally better.  Still, a high-priced coffee to go is just that, expensive and quickly gone.  

Don’t get me wrong, I miss the coffee. I appreciate a well-made latte. But it’s not only a frothy hand-crafted latte piled high with artisanal foam that I long for. I also miss the coffee shop vibe.  As my daughter once commented, “Good coffee being brewed smells like ideas being formed, books being read, work getting done.” 

When I ordered a latte “for here” I enjoyed the full sensory experience of having coffee. I listened to the hum of the patrons in conversation and the bustle of the baristas preparing their orders. I admired the art and texture of the foam they crafted. As I lifted the coffee to my lips I felt my tension dissolve against the warmth of the cup in my hands. The rich aroma of the ground beans enhanced the flavor as I tasted the contrast of the bitter extraction to the sweet additions; all while comfortably situated at a workspace in the corner.

Names and Faces

Deanne is a friend and one-time neighbor. She is also an author and has a blog on her website that reflects on words “Overheard While Writing” at her favorite coffee shops. Her words resonate:

It’s hard to explain, but 12 years ago, when I started to write seriously, the only place where I could get my work done was at Starbucks. 
Since then, 4 manuscripts and 4 favored Starbucks later, I sill find myself drawn to a cozy corner and a half-decaf Americano…. not to mention the many friendly faces that greet me when I arrive.

“Background – Overheard While Writing“

Though I may not know the name that goes with every friendly face, it seems that what I craved was not so much drinking the coffee as it was being in the coffee shop, experiencing the community around me. There I sipped and sat comfortably in the company of near strangers.

With life on display all around me I had the opportunity to focus with little chance of interruption. The cost of the coffee was the rent I paid for my small niche of writing space in the corner. If work wasn’t happening I enjoyed the exposure to the artwork, the aroma, the intergenerational buzz of kids doing homework, teens flirting, moms visiting, writers creating, consultants meeting.

What’s Lost

These days, I miss that companionship. I recently read an article in The Atlantic about the relationships we have with baristas, shopkeepers, and fellow patrons at our favorite establishments. It highlighted the “social serendipity” of these interactions and the impact of their loss this past year.  The article calls this level of friendship, this outer circle, “weak ties.” It also points out that these ties are an important element of our social health.

The pandemic has evaporated entire categories of friendship, and by doing so, depleted the joys that make up a human life—and buoy human health. But that does present an opportunity. In the coming months, as we begin to add people back into our lives, we’ll now know what it’s like to be without them.

…People on the peripheries of our lives introduce us to new ideas, new information, new opportunities, and other new people. If variety is the spice of life, these relationships are the conduit for it.

– Amanda Mull “The Pandemic Has Erased Entire Categories of Friendship”

What’s Gained

For now, things are what they are.

While I can’t restore the lost simplicity of enjoying good coffee in a familiar coffee shop, I can improve my access to good coffee itself.  For simplicity you can’t beat a Nespresso machine.  For coffee drinks the Aeroccino Milk Frother is also impressive.  It works quickly and gives milk a nice foam to create a credible cappuccino or latte at home.

Following my brief obsession with Dalgona Coffee, these appliances eased the transition to pandemic coffee breaks.  The discovery of some new coffee drink recipes, including this Peanut Butter Fudge Latte, also makes lingering over coffee at home more appealing.

Repurposing a Family Favorite

Over the holidays my daughter and I made Aunt Hen’s Peanut Butter Fudge. We had some problems with the first batch when we misread a new candy thermometer.  The fudge turned out to be too soft. Still tasty, but not quite fudge, I stored it in the refrigerator and tried to think of a way to use it.

Then, making coffee one afternoon, I thought of the flavored lattes I might order at my favorite coffee shop if we weren’t still under Covid restrictions. I thought of maple and vanilla, of creme brûlée and holiday spice lattes. Suddenly it occurred to me – I had never seen a peanut butter fudge latte on the menu, no matter the season. Since Peanut Butter Fudge is a favorite family flavor, and the ingredients to make it are similar to those that make a syrup or caramel sauce, I had an idea. Could my undercooked fudge be used to make a Peanut Butter Fudge Latte?

Toasting a Fudge Latte

On my first try it took some extra effort to dissolve the fudge in the frothed milk. My solution – warm the fudge first, until it softens. Next, stir in the hot milk. Then top it with milk foam and a shot of espresso, if desired. Finally, garnish with more softened fudge and some bits of salted peanuts. Delicious!

I still miss the atmosphere of the local coffee shop. For now, though, I have gathered some tools and recipes to help me bridge the distance. I have learned to craft a few credible alternatives to basic brewed black coffee on my own. As I sit back from my computer to sip a Peanut Butter Fudge Latte at my own kitchen table, I raise the warm cup in my hands and sigh. Here’s to a future where we can once again shed our social isolation and gladly immerse ourselves in the company of strangers.