
While similar to the Peanut Punch recipe I shared in 2011, you’ll notice some visible differences with this version. Including fresh peanuts instead of the traditional way of using peanut butter from a retail jar.

You’ll Need…
2 1/2 cups blanched raw peanuts
1/4 teaspoon salt
1 1/2 cup 2 % milk
1 1/2 cups coconut milk
1 1/2 cups evaporated milk
1/2 teaspoon Angostura Cocoa Bitter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5-7 tablespoons sweetened condensed milk
2 tablespoon honey
Notes! Please follow along with the video below as much more about the recipe is discussed, including how to make this a more ‘adult’ beverage.
Place the peanuts and salt in a dry pan on a low flame and toast on the stovetop for 10-15 minutes. Be sure to move them around so they toast evenly. This will give the finished peanut puch that lovely nutty flavor. From my experience, a non-stick pan works great.
Once cooled, add the toasted nuts to a high-speed blender and blend until it’s somewhat smooth (refer to the video below).
The next step is to add everything else to the blender and go for about 1-2 minutes or until everything is fully mixed and has a smooth and creamy consistency.

Serve with ice or chill, then serve. Be sure to sprinkle freshly grated nutmeg as you serve it to your guests.
Remember to taste the peanut punch and add more sweetener (to your liking) after blending it. Also, adding ice when serving will dilute the drink a bit. For a lovely treat for children, pour the finished peanut punch into ice trays and freeze for a wicked frozen treat. Called ice blocks in the Caribbean.