The Peanut Butter Solution: PB2 in Coffee
This blog’s very first post was about peanut butter in coffee. Back then I was less sophisticated, so I just dumped raw PB in there and hoped for the best. It was okay, but the “warm snot at the bottom” problem has plagued me to this day.
Many kind commenters suggested something called PB2, and I ignored them for seven years, until I came across the concoction in Costco last week. PB2 is like peanut butter, but one louder. It’s also powdered, which means you have to add liquid to it to make it go. As a coffee expert, I can tell you one thing for certain: coffee is a liquid.
I put about a tablespoon in. Maybe more. Maybe a lot more. I wanted my first experience with peanut butter’s sequel to be memorable, okay?
It appeared to immediately mix right in with the coffee, which is what I was going for. Even a blender could not properly mix PB1 into coffee (as demonstrated in the peanut butter and jelly coffee incident of 2009), so this was quite exciting. I’d done it. I’d won. Here is a dot GIF file to demonstrate my feeling at the time:
And it tasted great, too. The second peanut butter’s flavour was subtle, but delicious. Even with the substandard coffee I’d used, it was elevated by the nuttiness and an extra creaminess that transcended the small amount of cream I’d added.
As I suspected all along, the flavour of peanut butter goes perfectly with the flavour of coffee. It was only texture holding me back before.
Then I got to the bottom. I felt a disturbance in the force. There was something solid down there. I brought my mug into the light to investigate further. Here is a dot GIF file of the moment I realized my coffee had broken bad.
Chunks. Always chunks. They follow me wherever I go, lurking under every surface. One cannot escape chunks any more than one can escape death.
I give PB2 in coffee four and a half out of five stars.