Nutter Butter

Some nights call for fancy cocktails, and other nights you just want something that tastes like dessert and feels easy. The first time I made this Nutter Butter cocktail, I had leftover coffee in the fridge and a bottle of Skrewball that was begging to be used. One sip in, and it reminded me of that peanut butter cookie vibe, but with a smooth coffee twist.

I love this cocktail because it hits a sweet spot between a coffee drink and a creamy after-dinner treat. The coffee keeps it from feeling too heavy, while RumChata adds that soft, milky finish. Grand Marnier sneaks in with a little orange warmth that makes the flavors taste more “put together” instead of just sweet.

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Why You’ll Love This

The Nutter Butter cocktail is cozy, creamy, and has a fun peanut butter and coffee combo that people do not expect in cocktails. It tastes like a treat, but it still has enough bite to feel like a real drink. It’s also simple to make, which is perfect when you want something that feels special without a long prep list.

• Fast to mix since it’s a shake-and-strain drink with simple steps.
• Coffee-forward flavor that balances the sweetness and keeps it from tasting sugary.
• Creamy finish from RumChata that gives it a dessert cocktail feel.
• Peanut butter whiskey twist that makes it memorable and different from basic coffee cocktails.
• Great for after dinner when you want something sweet but not a full dessert.
• Easy to dress up with a cinnamon stick garnish that smells amazing while you sip.

If you’re trying to keep guests happy, this is one of those cocktails that gets compliments without needing a complicated setup. It also gives you lots of room to tweak the strength and sweetness.

Ingredients

This cocktail works because each ingredient has a clear job, and they all play nice together. Chilled coffee brings a bold base, Skrewball adds peanut butter flavor, and RumChata smooths everything out so it tastes creamy and rich. Grand Marnier is the quiet helper here, adding a little citrus warmth that brightens the drink without making it taste like orange juice.

• 2 ounces Coffee
• 1.5 ounces Skrewball
• 1 ounce Rumchata
• 0.5 ounce Grand Marnier
• Cinnamon Stick for garnish

For the coffee, brewed drip coffee works great, but cold brew is also a strong option if you want a smoother taste. Make sure it’s fully chilled, because warm coffee will melt the ice fast and water down the drink. If you like sweeter cocktails, you can use a slightly sweetened coffee, but I usually keep it plain so the peanut butter whiskey gets to shine.

Suggested Liquor Brands and Substitutions

With a cocktail like this, the bottles you choose can change the final taste more than you’d expect. Peanut butter whiskey is the main flavor, so you want one that tastes smooth and not harsh. RumChata does most of the creamy work, and Grand Marnier adds a small but important layer that keeps the drink from tasting flat.

• Skrewball Peanut Butter Whiskey (classic choice): This is the signature flavor and gives the drink its cookie-like vibe. If you use a different peanut butter whiskey, taste it first because some are sweeter or more “nutty” than others.
• RumChata (for creamy texture): RumChata blends easily and gives that soft cinnamon-cream taste. If you need a swap, a similar cream liqueur can work, but the flavor may shift.
• Grand Marnier (orange liqueur): It adds warmth and a slight citrus lift that keeps the drink from being one-note. If you don’t have it, Cointreau works, or you can use triple sec in a pinch.
• Coffee choice: Brewed coffee works fine, but cold brew is smoother and less bitter. If you only have espresso, use a smaller amount and add a splash of water to keep it balanced.
• Lower alcohol option: Reduce the Skrewball to 1 ounce and add 1 more ounce of coffee. You still get the flavor, but it drinks lighter.
• Extra sweet option: Add a small splash of simple syrup or vanilla syrup, but go easy because RumChata is already sweet.

If you’re serving a crowd, it’s smart to test one drink first. Peanut butter whiskey brands can vary a lot, and a quick taste helps you dial in the balance.

Equipment and Glassware

You don’t need much to make this cocktail, which is great because it feels fancy without a bunch of tools. A shaker is the main piece since it chills and blends the coffee with the cream liqueur properly. The glass is up to you, and both rocks glasses and martini glasses look good for this drink.

Helpful basics:

• Cocktail Shaker
• Strainer
• Rocks Glass
• Martini Glass if preferred over rocks glass

If you’re making it at home and don’t have a shaker, you can use a mason jar with a tight lid. Just make sure you seal it well and shake carefully so it doesn’t leak. A chilled glass makes a big difference here because it keeps the drink creamy and cold longer.

How to Make It

This is a simple cocktail, but the key is starting with cold coffee and shaking long enough to get a smooth texture. Coffee and cream liqueur can separate if they’re not mixed well, so a strong shake helps everything come together. Once you’ve made it once, you’ll realize it’s one of the easiest coffee cocktails to repeat.

1. Chill the coffee first.
   Brew your coffee ahead of time and let it cool, then refrigerate it until it’s fully cold. This keeps the drink refreshing and prevents quick dilution. If your coffee is warm, the ice will melt fast and the flavors will taste thin.
2. Fill the shaker with ice.
   Add ice cubes until the shaker is about halfway full. The ice does two jobs here by chilling the drink and helping the ingredients blend smoothly. Using enough ice also makes shaking easier because it creates better movement inside the shaker.
3. Add the ingredients.
   Pour in 2 ounces chilled coffee, 1.5 ounces Skrewball, 1 ounce RumChata, and 0.5 ounce Grand Marnier. Measure carefully so the drink stays balanced, especially with the peanut butter whiskey. If you want it stronger, adjust later instead of over-pouring on the first try.
4. Shake vigorously for 15 to 20 seconds.
   Seal the shaker tightly and shake hard until it feels cold in your hands. This step is important because it fully mixes the coffee with the creamy liqueur and chills everything evenly. A longer shake also gives the drink a smoother, more blended mouthfeel.
5. Strain into a chilled glass.
   Strain the cocktail into a rocks glass over fresh ice, or into a martini glass if you want it served up. A chilled glass helps keep the texture thick and creamy. Pour slowly so it looks clean and smooth.
6. Garnish with a cinnamon stick.
   Add a cinnamon stick and let it sit in the drink for a moment. The aroma is a big part of the experience, and cinnamon pairs naturally with coffee and peanut butter. It also makes the cocktail look more finished without extra work.

Once you’ve got the base version down, the most common tweak is adjusting the coffee amount. More coffee makes it less sweet, and less coffee makes it richer and more dessert-like.

Pro Tips

Small details matter with coffee cocktails because temperature and dilution can change the flavor fast. These tips help you get the best texture and keep the drink tasting rich instead of watery. I’ve learned that once you nail the chill and the shake, the rest is easy.

• Use fully chilled coffee. Warm coffee melts ice too quickly and waters down the flavor. Cold brew works especially well if you want a smoother finish.
• Chill your glass. A cold glass keeps the drink creamy longer and makes the first sip taste better. This is extra helpful if you’re serving it up in a martini glass.
• Shake hard and long enough. Coffee and cream liqueur blend best with a strong shake. Stop when the shaker feels very cold on the outside.
• Do not overdo the orange liqueur. Grand Marnier is a supporting flavor here. Too much can take over and pull the drink away from the peanut butter cookie vibe.
• Taste your peanut butter whiskey first. Some brands are sweeter than others. If yours is very sweet, add a little more coffee to balance it out.
• Use fresh ice for serving. Shaker ice is already melting and can water down the drink fast. Fresh ice keeps the flavor stronger.
• Want it thicker: Add a little more RumChata and shake again. Keep the increase small so it doesn’t turn overly sweet.
• Make it smell amazing: Clap the cinnamon stick gently between your hands before garnishing. That helps the aroma come through.

Once you start playing with it, you’ll find your favorite balance. Try small changes and keep notes, especially if you plan to serve it at parties.

Variations

This drink is easy to adjust based on what you like and what you have on hand. You can push it more coffee-forward, make it more dessert-like, or even make a lighter version. I like having a couple options ready because different guests want different levels of sweet.

• Iced mocha Nutter Butter: Add 0.5 ounce chocolate liqueur or a splash of cold brew concentrate. It turns the drink into a peanut butter mocha style cocktail.
• Salted peanut twist: Add a tiny pinch of salt to the shaker. It makes the peanut butter flavor pop and balances sweetness.
• Creamier dessert version: Add 0.5 ounce more RumChata and reduce coffee by 0.5 ounce. It drinks richer and feels closer to a dessert cocktail.
• Stronger whiskey-forward version: Increase Skrewball to 2 ounces and reduce coffee to 1.5 ounces. This one has more bite and less sweetness.
• Non-alcoholic style: Use chilled coffee or cold brew, a splash of vanilla creamer, and a peanut butter syrup. It won’t match the original exactly, but it gives a similar flavor idea for non-drinkers.

If you want to get creative, start by changing the coffee base. Cold brew, espresso, or even a flavored coffee can change the whole mood of the cocktail.

When to Serve and Pairings

The Nutter Butter cocktail is best when you want something cozy and sweet, but still in the “cocktail” category. It fits after dinner, late-night hangs, and weekend get-togethers where dessert snacks are on the table. It also works well during colder months, since coffee flavors feel right when it’s chilly out.

Pair it with:

• Chocolate chip cookies or peanut butter cookies for a simple match that makes sense with the flavors.
• Brownies or chocolate cake because coffee and chocolate are a classic combo.
• Vanilla ice cream as a dessert pairing, especially if you serve the drink in a small glass.
• Cheese board with salty bites like nuts, crackers, and mild cheeses to balance the sweetness.
• Other coffee cocktails for a themed night, like an espresso martini or a creamy coffee drink.

If you want internal links, this is a great place to connect readers to related recipes on your site. Link to a White Russian, an Espresso Martini, a Chocolate Martini, a Caramel Apple cocktail, or any RumChata cocktails you already have posted.

Storage and Serving Notes

This cocktail is best served right after shaking, because the cold temperature keeps the texture smooth and the flavors balanced. If it sits too long, it can warm up and taste sweeter, and the coffee note can fade a bit. For the best results, shake each drink fresh and serve immediately.

If you want to prep ahead, you can chill the coffee in advance and pre-measure the alcohol into a small container. Store the mixed spirits in the fridge, then shake with ice when you’re ready to serve. Do not batch it with ice because it will dilute and lose that creamy finish.

For serving size, this makes one solid cocktail that feels like a treat. If you’re serving a group, you can make a small assembly line with chilled glasses, measured pours, and a cinnamon stick ready for each drink.

FAQs

Coffee cocktails bring up a few common questions, especially when cream liqueurs are involved. The good news is this recipe is pretty forgiving, and the steps are simple once you know what matters. Here are the answers that help most people get it right the first time.

Can I use hot coffee if I’m in a hurry?
You can, but it’s not ideal. Hot coffee melts ice fast and makes the drink watery, which dulls the peanut butter flavor. If you must use hot coffee, cool it quickly by pouring it over ice, then strain the melted ice out before mixing.

Does RumChata mix well with coffee?
Yes, especially when you shake it properly. RumChata and coffee blend smoothly and create a creamy texture without needing dairy. Just avoid adding citrus, because acid can cause cream liqueurs to separate.

What glass should I use for this cocktail?
A rocks glass is great if you want it over ice and easy to sip. A martini glass looks more polished and makes it feel like a dessert cocktail. Either one works, and chilling the glass helps a lot.

Is Grand Marnier required?
It’s not required, but it helps. The orange liqueur adds a warm note that makes the drink taste more balanced. If you skip it, the cocktail will still work, but it can taste a little flatter.

How do I make it less sweet?
Add more coffee or use cold brew, which tends to taste smoother and less sugary with liqueurs. You can also reduce the RumChata slightly, but keep enough to hold the creamy texture. A tiny pinch of salt can also help balance sweetness.

Can I make it dairy-free?
RumChata is dairy-based, so you’d need a dairy-free cream liqueur alternative. Results vary by brand, but the method is the same. Chill everything well and shake hard for the smoothest texture.

More Cocktails to Try

If you enjoyed this Nutter Butter cocktail, you’ll probably like other creamy and coffee-style cocktails too. These recipes keep the same cozy feel, and they’re great for readers who want dessert-like drinks without complicated steps. I like keeping a few of these in rotation because they always get shared and saved.

• RumChata Coffee
• Orange Rhubarb Margarita
• Watermelon Grapefruit Margarita
• Grand Marnier Sidecar
• The Grand Margarita