peanut punch recipe – A popular non alcoholic Island style beverage made vegan style from shelled peanuts, nutmeg, condensed milk and coconut milk.
You cannot visit the islands without sampling some Caribbean peanut punch, in fact it should be forbidden. In the same breath, you don’t have to buy a ticket to visit these wonderful islands because I can show you how to whip this up within minutes – so good it’s it will remind you of your mother’s Jamaican peanut punch
What is Caribbean peanut punch?
Caribbean peanut punch is a refreshing and creamy beverage made from peanuts, condensed milk, water, milk, vanilla and nutmeg.
Peanut punch is a popular beverage amongst many Caribbean islands especially Jamaica, Trinidad and Guyana. The drink is regarded as a ‘man’s drink’ due to the high energy levels it yields from the high protein and fat content.
As to whether there is any truth in the theory of giving a specific gender more stamina is debatable.
The health benefits of Caribbean peanut punch
The high energy levels from the peanuts and coconut milk would benefit anyone who requires an extra energy boost i.e. fitness enthusiast or perhaps used as something to wake the body up.
The complex carbohydrates that are present in peanut punch are slow released. This means you won’t experience an immediate crash and burn. Also, protein is noted for being quite filling (keep in mind protein is more of a building block than energy source) and digested at a much slower rate – definitely a bonus in humble opinion.
Why homemade peanut punch is healthier then the store brought kind
Let’s talk more about the drink at hand, well I’m sure you’ve already guessed that I’ve modified the recipe to make it additive free, low glycemic and dairy free.
While the store brought version tastes great, sadly it’s loaded with harsh chemicals and often laden with preservative to extend the products shelf life. Often these additives are refined sugars that cause an instant crash and burn, and E numbers which cause allergies and also worsening health conditions such as diabetes.
Can diabetics drink peanut punch?
Since the recipe calls for my coconut condensed milk which is made with coconut sugar (low GI) diabetics should drink in moderation. Despite the use of coconut sugar in the recipe I would advise diabetics to proceed with caution.
Scale back from 1/2 cup of condensed milk to a few tablespoons and drink in moderation. Keep track of your sugar intake for the day so additional sugar levels are within your recommended amount.
Homemade peanut punch is sooooo much better because you have complete control over what ingredients are added and its fresh and not to mention vegan friendly thanks to my vegan condensed milk
Each Caribbean island has their own formula, for instance, Trinidadians like to add glucose power, granola and bitters. Jamaicans on the other hand may add oats or a splash of alcohol.
These are options that you can incorporate to your recipe, but the foundation for the punch remains the same regardless of the island; Milk (coconut milk in this case), peanuts/peanut butter, vanilla, water and some spice.
Can I use peanut butter instead of shelled peanuts?
Yes, you can use peanut butter and simply skip the first few steps of roasting the peanuts.
I personally like using skinless roasted peanuts. Again the skin of the peanut can be kept on if you try this method.
If you are pushed for time when 2 heaped tablespoons of peanut butter should be suffice.
- Store any leftover punch in the refrigerate
- Consume within a few days of preparing
- Almonds can be used in case of a peanut allergy
- other plant based milk such a almond can be used instead of coconut milk.
Caribbean peanut punch
Vegan, dairy free, gluten free,
- Prep Time: 2 mins
- Cook Time: 7 mins
- Total Time: 9 mins
- Category: Caribbean
- 1 cup of shelled peanuts (skinless is optional)
- 11/4 cup of coconut milk (see post for recipe)
- 1/2 cup of dairy free condensed milk (see post for recipe)
- 1/2 cup of water
- 1/2 tsp of vanilla powder (or extract)
- 1/4 tsp of nutmeg
- Preheat the oven at 350 degrees or gas mark 4.
- Pour the peanuts on a lined baking tray and roast for roughly 5-7 minutes (you should be able to smell the aroma).
- Remove from oven and allow to cool.
- Place the peanuts, water and coconut milk in a blender and blend into the peanuts are ground.
- Pour into a cheesecloth and strain the peanut liquid, squeeze out the excess and discard the pulp.
- Stir in the condensed milk, vanilla and nutmeg.
- Serve accordingly.
Store in the refrigerator and consume within a few days.