Caribbean Peanut Punch

Learn how to make some Caribbean style peanut punch. My version is non alcoholic and vegan friendly and you can make it 2 ways with roasted peanuts or a fast track version using creamy peanut butter.

Course Drinks

Cuisine Caribbean

Prep Time 5

Cook Time 7

Total Time 12

Servings people

Calories 472kcal

Author Charla

Ingredients

1 cup peanuts blanched or redskin on
2 tablespoon oats optional
½ cup water
1½ cups almond milk or use coconut milk
1 teaspoon vanilla extract
¼ teaspoon nutmeg
vegan condensed milk to taste

Instructions

Line a baking tray with parchment paper.
Preheat the oven to 356F/180/gas mark 4.
Place the peanuts on the baking tray and spread them out so they roast evenly.
Roast the peanuts in the oven until they become golden (not burnt) this should take 5-8 minutes, keep an eye on them throughout the given time.
Once roasted remove the peanuts from the oven and set aside.
Place the peanuts, oats, water and almond milk in a blender.
Blitz into a smooth consistency.
Use a nut bag/cheesecloth or strainer to strain off the punch into a jug or pitcher (you can discard or save the pulp for peanut porridge).
Add the vanilla, nutmeg and stir in the condensed milk and sweeten to your preference.

For the peanut butter version

Place the almond milk, water, oats, vanilla, nutmeg, 1 cup of peanut butter and vegan condensed milk (to taste).
Blitz into a smooth consistency.

Video

Notes

Store any leftover punch in the refrigerator for 2-3 days.

You can use blanched peanuts or nuts with the skin on, it doesn't really matter.

Almonds can be used in case of a peanut allergy

Other plant based milk such as coconut milk can be used instead of almond milk.

This is the recipe link that you need for the Vegan Condensed Milk.

Remember to roast the peanuts first if you are doing that version of the punch, it will make a difference to the overall taste.

Nutrition