How to Make Peanut Milk

This is a simple, easy recipe for how to make your own Peanut Milk for a healthy, fresh, budget friendly nut milk that is dairy free and vegan! Stir in some chocolate sauce for an indulgent, refreshing drink.

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The last few years have seen a rise in the popularity of nut milks, but peanut milk doesn’t seem to get much spotlight. I’m not really sure why! While it definitely has a distinct peanut flavor, the milk is creamy and delicious, especially when cold. And when you pair it with a chocolate sauce like I did here, it’s kind of like you’re drinking a healthy, dairy free Reese’s peanut butter cup.

Because peanut milk isn’t easily found in supermarkets, you’ll need to make it yourself. Luckily it’s easy, inexpensive, and a lot of fun to do! Let’s get started.

Peanut Milk Recipe Ingredients

The ingredients for peanut milk are pretty simple.

• Dry Roasted or Raw Peanuts — 1 cup, unsalted is preferred. See the notes section to choose the best nuts for you.
• Filtered Water — 4 cups for the milk, plus more for soaking
• Maple Syrup or Sugar {optional} — While the sweetener is optional, 2-3 tablespoons enhances the peanut flavor
• Salt {optional} — Like the sweetener, a pinch of salt really enhances and rounds off the flavors in the peanut milk.

How to Make Peanut Milk

• To start, you’ll need a nut bag or a few large pieces of cheese cloth. I like the Bigger and Better Nut Bag from Ellie’s Best, and you can get 10% off of your order from them by using the code goodthings.
• Start by placing one cup of unsalted dry roasted peanuts in a large bowl, then add water until they are covered with about an inch of water. Let them soak for four hours or overnight.
• Pour off the soaking water and rinse the peanuts well.
• Place the nuts in the blender, then pour four cups of filtered water over them. Add a dash of salt if you wish and the sweetener to the blender container
• Blend for 1-2 minutes on high, or until the nuts are finely ground.
• Place your nut bag or cheesecloth over a clean bowl, then pour the nut milk into it. Gather up the sides and gently squeeze and knead the bag to get out as much milk as you can.
• Pour the nut milk into an airtight container (a large jar works well) and store in the refrigerator. Peanut milk tastes best when it’s cold. Some settling will happen, so be sure to shake it well before drinking or using.
• Peanut milk will last for a couple of weeks in the refrigerator if you use dry roasted peanuts. It will last one week if you use raw peanuts.

Notes on Making Peanut Milk

• While it may feel wasteful to toss out the peanut pulp after squeezing, making the milk removes the vast majority of their nutrients. However, you can compost the pulp if you wish!
• If you are so inclined, you can use raw nuts. However, the milk will only last for about a week if you use raw peanuts instead of roasted.
• I recommend unsalted peanuts, and then you can add your own salt if you wish. This simply gives you more control over the flavor and insures that your milk won’t be too salty.
• If you only have salted peanuts on hand, most of the salt will come off when you’re soaking the peanuts. So don’t let that hold you back from making

Chocolate Sauce

This is Julia Child’s recipe, because she’s really the best, right? I’ve been making this sauce for years and love it for everything from ice cream to topping cream puffs to making chocolate milk, But if you don’t have time for making your own, just grab a bottle from the grocery store! No shame in that game, I promise. Though I will say that I think homemade is always better, right?

If you want to keep the chocolate sauce vegan and dairy free, sub vegan butter or coconut oil for the butter and coconut cream for the whipping cream. The fat content in coconut cream is most similar to whipping cream, so you’ll get the most similar result with it.

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