Jamaican Peanut Punch Recipe

Peanut punch is a thick, cold drink of peanuts or peanut butter blended with milk, sweetener and spice. In September the Oxford English Dictionary added “peanut punch” as a Caribbean English word, describing it as a rich, frothy drink made with peanuts or peanut butter, milk, sugar and spices. In Jamaica you’ll find it bottled in shop coolers and made fresh at juice stands, and plenty of families have their own blender version. Jamaican men will also tell you, with a straight face, that it makes a man strong; the Jamaica Observer has noted the same belief. That part is folklore. The drink is just good. For more of what fills those shop coolers, see my guide to Jamaican snacks and drinks.

Ingredients

Makes about 4 glasses.

• ½ cup (130 g) smooth peanut butter, or 1 cup (150 g) roasted, unsalted peanuts
• 3 cups (720 ml) cold whole milk
• ½ can (about 7 oz / 200 g) sweetened condensed milk, or to taste
• 2 tablespoons (15 g) quick oats (optional, for a thicker punch)
• 1 teaspoon (5 ml) vanilla extract
• ¼ teaspoon (1 ml) ground cinnamon
• ¼ teaspoon (1 ml) freshly grated nutmeg, plus a little to finish
• A handful of ice cubes

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How to make peanut punch

1. If you’re using whole peanuts, put them in the blender with 1 cup (240 ml) of the milk and blend for 1 to 2 minutes, until very smooth. Pour it through a fine sieve or a piece of cheesecloth, pressing on the pulp, and return the liquid to the blender. If you’re using peanut butter, skip this step.
2. Add the peanut butter (if using), the rest of the milk, the condensed milk, oats, vanilla, cinnamon and nutmeg.
3. Blend for about 1 minute, until smooth and frothy.
4. Taste. Add more condensed milk if you want it sweeter, or a splash of milk if it’s too thick, and blend again for a few seconds.
5. Add the ice and blend briefly, or chill the punch in the fridge for at least 30 minutes.
6. Pour into glasses and finish with a little grated nutmeg. Stir or shake before serving, because it settles as it stands.

Tips and swaps

• Peanut butter: any smooth peanut butter works. Natural peanut butter with no added sugar lets you control the sweetness with the condensed milk.
• Dairy-free: use oat, soy or almond milk, and sweeten with sugar, honey or maple syrup instead of condensed milk.
• Thicker punch: add more oats, or a frozen banana. Some Jamaicans also blend in a can of a vanilla milk drink such as Supligen, which is sold all over the island.
• For adults: a bottle of stout blended in is a common Jamaican twist. Leave it out if children are drinking.
• Nutmeg: freshly grated is worth it here. Jamaicans keep a whole nutmeg and a small grater in the kitchen for exactly this.
• Storing: keep it covered in the fridge and drink it within a day or two.
• Allergies: peanut punch is all peanut. Check before you serve it to guests.

Peanuts in Jamaica

Jamaica grows its own peanuts, and St Elizabeth is the parish known for them, with field after field of peanut plants. It’s also where you’ll find peanut porridge. If you’re heading that way, my South Coast guide covers where to stay and what to do. For the rest of the island’s food, see my guide to Jamaican food, and for something to eat with your punch, try my Jamaican dumplings recipe or a bowl of cornmeal porridge.