Description
This Virgin Islands Peanut Punch is extra creamy, wildly flavorful, and loaded with peanut essence. Peanut punch is a decadent and nutritious drink in Caribbean culture with each region putting their own spin on it. While this beverage is nutrient-rich, it also contains rum which makes this drink a little more fun, but totally optional! Serve up this creamy peanut punch for nearly any occasion!
Ingredients
- ¾ cup creamy peanut butter, like Skippy or JIF!
- 1 (14-ounce) can full-fat coconut milk
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon ground allspice
- ½ cup Cruzan rum, I use dark/aged- (simply omit for a non-alcoholic batch)
Instructions
- In the body of a large high-speed blender, add the peanut butter, coconut milk, evaporated milk, sweetened condensed milk, vanilla extract, almond extract, and ground allspice.
- Blend the mixture until completely smooth and well combined. Then add the Cruzan rum (or disregard if you’re making it non-alcoholic) and blend again to combine.
- This recipe makes about 50 ounces. I like to use glass jars/bottles (like carafes or swing-top bottles or any other glass bottle you have that can be fitted with an airtight lid). Pour the peanut punch into your vessel(s), leaving an inch of headspace for shaking.
- Keep the peanut punch stored in the refrigerator. Serve the chilled peanut punch (with or without ice) in individual glasses. Always shake/stir the peanut punch before serving as separation can occur! This recipe will keep for up to 1 week in the fridge.
Notes
- A note on peanut butter: I recommend a commercial type of peanut butter like the Jif or Skippy brand. The flavor and texture of natural peanut butter can sometimes be quite oily.
- Please read blog post in its entirety for more tips + tricks.