Caribbean Peanut Punch

Method10 steps · about 12 min

1. 1

   Step 1: Line a baking tray with parchment paper. This method uses whole peanuts, which will be roasted before blending.

2. 2

   Step 2: Preheat the oven to 180°C / 356°F, gas mark 4.

3. 3

   Step 3: Spread the 1 cup peanuts evenly over the lined tray. Blanched peanuts or peanuts with their red skins are both suitable.

   Uses 1 cup peanuts (blanched or redskin on)

4. 4

   Step 4: Roast the peanuts from step 3 for about 5–8 minutes, watching them closely and checking from 5 minutes. Remove them when golden, before they burn.

   Check roasted peanuts · 5 minUses Tray of whole peanuts

5. 5

   Step 5: Take the golden roasted peanuts from step 4 out of the oven and set them aside to cool enough for your blender’s instructions.

   Uses Golden roasted peanuts

6. 6

   Step 6: Put the roasted peanuts from step 5 into the blender with the ½ cup water and 1½ cups almond milk. If using the optional oats (2 tbsp), add the 2 tbsp now.

   Uses Roasted peanuts ready to blend · ½ cup water · 1½ cups almond milk · 2 tbsp oats (optional)

7. 7

   Step 7: Blend the mixture from step 6 until smooth.

   Uses Peanuts and liquids in the blender

8. 8

   Step 8: Strain the blended mixture from step 7 through a nut-milk bag, cheesecloth or strainer into a jug. Keep the strained liquid for the punch and separate the retained pulp.

   Uses Blended peanut mixture before straining

9. 9

   Step 9: Stir the 1 tsp vanilla extract and ¼ tsp nutmeg into the strained drink from step 8. Add ready vegan condensed milk gradually, stirring and tasting until as sweet as you like.

   Uses Strained drink, separated from the retained pulp · 1 tsp vanilla extract · ¼ tsp nutmeg · Ready vegan condensed milk, to taste

10. 10

    Step 10: Divide the finished peanut punch from step 9 between two servings. Refrigerate any leftover drink promptly and use within 2–3 days.

    Uses Finished sweetened roasted-peanut punch