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Saturday, January 28, 2023



Sept. 9, 2001 – Thick, rich and delicious, peanut punch can be prepared — and enjoyed — in a variety of ways.
Made from unsalted and roasted peanuts, milk, essence and a sweetener, peanut punch has several variations. The use of soy milk makes the Rastafarian-favorite form of Ital peanut punch.
Traditional recipes call for evaporated milk or sweetened condensed milk. Vanilla essence is my favorite for flavoring this beverage. The use of almonds in place of the peanuts and almond essence makes another tasty variation. White sugar, brown sugar or honey can be used for sweetening. Nutmeg is the preferred topping, although a sprinkle of cinnamon or even allspice works just as well.
The secret to a delectable peanut punch is to serve it fresh. Whip up the ingredients in the blender, pour the drink immediately and serve it then and there. If you allow the concoction to sit, the chopped peanuts settle to the bottom of the glass; the result will be a watery-tasting first sip and a gulp of peanut butter at the end.
Children love peanut punch, and it's a good way for little ones to get extra protein and B-vitamins. For adult tastes, some add a splash of rum. With or without, it's a delicious, nutritious drink. Here's the recipe for a non-dairy version:
Peanut Punch
1 1/2 cups unsalted roasted peanuts
3 cups water
1 cup soymilk
1/2 teaspoon vanilla essence
Honey, to taste
Dash of freshly grated nutmeg
Place peanuts and water in the container of a blender or food processor. Process 2 to 3 minutes, until nuts are thoroughly ground. Strain mixture through a sieve lined with cheesecloth or muslin. After squeezing the cloth to extract all the liquid, discard the peanut pulp. To liquid, add soymilk, essence and honey to taste. Garnish individual servings with nutmeg.
Serves 6. Per serving: 225 calories, 18 gms fat (70 percent fat calories), no cholesterol, 10 mg sodium.

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