How to Make Peanut Milk


This is a simple, easy tutorial on 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.

Peanut Milk Recipe

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.

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 blander, 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 nutbag 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–it’s best when it’s cold. Some settling will happen, so be sure to shake it well before drinking or using. It should last for a couple of weeks in the refrigerator.
Chocolate Peanut Butter Milk

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.
Freshly made peanut milk being poured into glass carafes with chocolate sauce to make Chocolate Peanut Milk
Freshly made peanut milk being squeezed through a nut bag.

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.

Chocolate Peanut Milk Recipe

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Freshly made peanut milk beig squeezed through a nutbag

How to Make Peanut Milk


  • Author: Rebecca Neidhart
  • Prep Time: 15 minutes
  • Cook Time: 4-24 hours for soaking
  • Total Time: 4 hours 15 minutes

Description

This is a simple, easy tutorial on how to make your own Peanut Milk for a healthy, fresh, budget friendly nut milk that is dairy free and vegan!


Scale

Ingredients

  • 4 cups filtered water
  • 1 cup dry-roasted peanuts
  • a pinch of sea salt, optional
  • 12 Tbsp. maple syrup or white sugar, optional

Instructions

Place the peanuts in the container of a blender or food processor, the pour the filtered water over them. Allow them to soak for at least four hours, or over night in the refrigerator. 

After soaking, add salt and sugar to the water and peanuts if using, then process for 1-2 minutes, or until they have become a creamy, milky consistency.

Place a nut bag over a bowl or pitcher and pour the nut milk into it. Gently knead the bag to strain out the milk, then discard the remaining peanut paste. 

Store in an airtight container in the refrigerator for up to a month. Some settling is natural, so shake the milk before using.


Notes

  • 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.
  • Category: Beverages
  • Method: Blending
  • Cuisine: Vegan
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Chocolate Sauce


  • Author: Julia Childs

Description

This classic fudge sauce can be served hot or cold, and used for ice cream, fruit, or adding to milk!


Scale

Ingredients

  • 2/3 cup light corn syrup
  • 2/3 cup water
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups sugar
  • 2 ounces unsweetened baking chocolate, chopped
  • 6 tablespoons unsalted butter (or vegan butter or coconut oil)
  • 1/2 cup heavy cream or coconut cream
  • a “big pinch” of salt
  • 2 teaspoons vanilla extract

Instructions

Boil the corn syrup in a small saucepan for a minute or two, until it thickens and forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water.

Sieve together the cocoa and sugar, then whisk them into the corn syrup and water. Simmer, stirring, for a few minutes, until the sugar has dissolved completely. Make sure the sugar is completely dissolved, to avoid the sauce crystallizing later.

Add the baking chocolate and simmer, stirring, until melted. Blend in the butter and heavy cream and bring to a full boil for 15 seconds.

Remove from heat, and blend in the salt and vanilla. Let it cool for about 10-15 minutes; until it is warm but not hot. Serve over ice cream or as a dip for fruit.

Makes about 2 1/2 cups.


Notes

This will keep very well in the refrigerator for up to a month. You can use it cold, or heat it up for hot fudge

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