Method
<h2>Ristretto Preparation</h2>
<ol><li>Use 20g coffee for a restricted 30ml extraction (half normal volume)</li><li>Aim for 15-20 second extraction time for concentrated flavor</li><li>Ristretto should be thick, syrupy, and intensely aromatic</li></ol>
<h2>Peanut Butter Base</h2>
<ol><li>In small saucepan, warm milk over medium-low heat</li><li>Whisk in peanut butter until completely smooth</li><li>Add brown sugar, vanilla, cinnamon, and sea salt</li><li>Heat until steaming but not boiling, whisking constantly</li><li>Remove from heat when mixture is creamy and well combined</li></ol>
<h2>Assembly</h2>
<ol><li>Pour hot peanut butter milk into large mug</li><li>Slowly add ristretto shots, stirring gently</li><li>The coffee will create beautiful marbling effect</li><li>Top with light foam from remaining warm milk</li><li>Sprinkle crushed peanuts on top</li><li>Serve immediately while hot</li></ol>
