How to Make Le Buddy at Home — Our Signature Peanut Butter Coffee

Le Buddy is the drink that started everything: peanut butter, oat mylk, espresso, and raw cacao, served hot or iced in Brussels, Paris, and New York. This is the official home method — same nut butter, same proportions, adjusted for a kitchen instead of a bar.

What you need

  • 1 heaping tablespoon (about 25g) Organic Peanut Butter — hi-oleic peanuts, fleur de sel, nothing else
  • 1 double shot of espresso (or 60ml strong moka/Aeropress coffee)
  • 200ml oat mylk
  • 1 teaspoon raw cacao powder
  • Optional: ½ teaspoon maple syrup if you like it sweeter

Hot version

  1. Warm the oat mylk — steam it if you can, or heat it gently in a pan without boiling.
  2. In your cup, whisk the peanut butter, cacao, and espresso until completely smooth. This is the step that matters: the espresso's heat loosens the nut butter and lets it emulsify instead of sinking. Thirty seconds of honest whisking.
  3. Pour the warm oat mylk over, whisking as you go. A milk frother or small blender makes it café-smooth; a fork works.
  4. Dust with cacao.

Iced version

  1. Whisk the peanut butter, cacao, and hot espresso until smooth — the espresso must be hot for this step even if the drink is cold.
  2. Fill a glass with ice, add cold oat mylk, pour the peanut butter espresso over the top, and stir.

Why your first attempt might sink

If the nut butter sits at the bottom, it wasn't emulsified before the milk went in. Always blend nut butter with the hot espresso first, alone. Nut butter into cold liquid will always sink; nut butter whisked into hot espresso becomes part of the drink.

Variations from our menu

  • Matcha Buddy — swap espresso and cacao for 2g ceremonial matcha whisked in 30ml hot water.
  • Almond Butter Chai — swap peanut for almond butter, espresso for strong chai.
  • Iced Praline Mocha — use our praline mocha butter, which already carries the chocolate.

One jar makes roughly fifteen drinks — a café ritual at a kitchen price.

FAQ

Can I use regular milk? Yes — the method is identical. We use oat because it lets the nuts lead.

Can I use another brand of peanut butter? You can, but commercial peanut butter with palm oil and sugar splits differently and tastes flatter. The drink was built around stone-ground, single-ingredient nut butter.

Do I need an espresso machine? No. Moka pot, Aeropress, or even very strong French press all work. You need concentration and heat, not pressure.