Caribbean Peanut Punch
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup peanuts (blanched or redskin on)
- 2 tbsp oats (optional)
- Β½ cup water
- 1Β½ cups almond milk (or use coconut milk)
- 1 tsp vanilla extract
- ΒΌ tsp nutmeg
- vegan condensed milk to taste
Method
- 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.
- Place the almond milk, water, oats, vanilla, nutmeg, 1 cup of peanut butter and vegan condensed milk (to taste).
- Blitz into a smooth consistency.