It’s similar to the Peanut Punch recipe I published in 2011, but you’ll notice some obvious differences in this version. Use fresh peanuts instead of the traditional method of using peanut butter from a retail jar.
What you need…
2 1/2 cups blanched raw peanuts
1/4 teaspoon salt
1 1/2 cups 2% milk
1 1/2 cups coconut milk
1 1/2 cups evaporated milk
1/2 teaspoon Angostura cocoa bitters
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg powder
5-7 tablespoons sweetened condensed milk
2 tablespoons honey
Caution! Follow the video below as we walk you through the recipe in detail, including how to make this a more “adult” drink.
Place the peanuts and salt in a dry pan over low heat and roast on the stove for 10-15 minutes. Be sure to move them around so they toast evenly. This adds a nice nutty flavor to the finished peanut pouches. In my experience, non-stick frying pans are very effective.
Once cool, add the toasted nuts to a high-speed blender and blend until smooth. (See video below).
The next step is to add everything else to the blender and continue for about 1-2 minutes, or until everything is thoroughly mixed and you have a smooth, creamy consistency.
Serve over ice or chilled. When serving to guests, be sure to sprinkle with freshly grated nutmeg.
Don’t forget to add sweetener for peanut punch flavor (according to your preference) After blending. Also, if you add ice when drinking it, it will dilute it a little. For a nice snack for kids, pour the finished peanut punch into ice cube trays and freeze for a great frozen treat. In the Caribbean it is called an ice block..
