Espresso and Peanut Butter
Mocha PB Latte
Double shot of espresso
1 tsp of smooth peanut butter
Combine the espresso, peanut butter and syrup. Top with steamed milk.
Add a shot of espresso to chocolate cupcakes, then fill and/or top w/ pb frosting.
Here's another drink for ya! http://www.grandmaberries.com/recipes.asp?ID=69
PB Loco makes a flavor http://www.pbloco.com/Expand.asp?ProductCode=PB-ECM
Chocolate PB Pound Cake http://www.floras-hideout.com/recipes...
My favorite shake has pb and coffee (usually with coffee ice cream or coffee and ice cream), so I don't see why you could blend it with espresso instead of or in addition coffee.
Or by "experimenting" did you mean just sticking a spoonful of pb in a cup of espresso and stirring it? You certainly couldn't put pb in the machine...
I haven't personally, but it's worth noting that both Troy Reynard (Cosmic Cup, Easton, PA) and Jay Caragay (Spro, Towson, MD) employed a PBJ theme as their signature drinks in the Mid
Atlantic Barista Competitions, this past March. Jay advanced to the finals with his. You can Google either for contact info and I imagine they'll be happy to discuss.
re: Panini Guy
This actually sounds like a decent sig drink idea, potentially. So many of them sound, frankly, disgusting- lemon curd in espresso? Ginger syrup? Bob Blumer participated in the Canadian Barista Championships for a Food TV-Canada show (it might be on in the US too) called "Glutton for Punishment," and despite his being coached in boot camp for a week with none other than Sammy Piccolo, his latte art (for example) was pretty laughable- thing is, he is a CHEF and as he said, he knows food and the baristas do not. His sig drink was a spicy chocolate concoction and he actually ended up coming in third. Espresso marries well with a lot of flavours but some of the barista champ ones (including most of those I read about at the USBC earlier this month) are very poory thought out.
re: John Manzo
One of our baristas did a ginger drink in the regionals and the USBC (no, Matt's not one of ours). It was surprisingly good. Used a tiny amount of ginger preserves muddled with espresso and topped with a ginger cream (which was outrageously good on its own) in a chocolate/ginger-rimmed cordial glass. I don't know if I'd order that off a menu, but having tasted a few, it's really pretty good.
Had heard about the Canadian thing... some folks seemed pretty P.O.'d about an interloper making the finals..