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Peanut Punch

This Caribbean classic peanut punch is a creamy, refreshing beverage made with natural peanut butter, milk, brown sugar, vanilla, and nutmeg. Ready in just 5 minutes with no cooking required, it's perfect for breakfast, dessert, or an afternoon pick-me-up.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 glasses
Course: Drinks and Beverages
Cuisine: Caribbean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup natural peanut butter smooth or chunky
  • 3 cups whole milk dairy or non-dairy alternative
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg plus extra for garnish
  • Ice cubes as needed for serving

Equipment

  • Blender or food processor
  • Fine mesh strainer or cheesecloth
  • Measuring cups and spoons
  • Large mixing bowl or pitcher
  • Wooden spoon for stirring
  • Glass cups or serving glasses

Method
 

  1. Scoop one cup of peanut butter into your blender or food processor. Natural peanut butter works best since it has no added oils or stabilizers that can make the punch too thick.
  2. Pour in three cups of milk slowly while blending on low speed. Starting with milk while blending prevents clumping and helps the peanut butter incorporate smoothly into the liquid.
  3. Increase the blender speed to medium and blend for 30 to 45 seconds until the mixture is completely smooth with no peanut butter streaks visible.
  4. Sprinkle in the brown sugar while the blender runs on low speed. Brown sugar dissolves more easily when the mixture is already moving.
  5. Add the vanilla extract and ground nutmeg, then blend on low for another 15 seconds to distribute the aromatics evenly.
  6. Pour the punch through a fine mesh strainer lined with cheesecloth into a large pitcher or bowl. Use the back of a spoon to gently press the mixture through the strainer, extracting as much liquid as possible without forcing solids through.
  7. Refrigerate the punch for at least 30 minutes if you have time, though it can be served immediately over ice.
  8. Pour the punch into glasses filled with ice cubes. Add a light sprinkle of ground nutmeg on top of each glass for garnish.

Notes

Store peanut punch in an airtight container for up to 5 days in the refrigerator. The punch will separate slightly, so give it a good shake or stir before serving. Can be frozen for up to 2 months. Use natural peanut butter without added sugars or hydrogenated oils for the cleanest flavor. Don't skip the straining step as it creates a silky restaurant-quality texture.