12.Aug.2009 Super Peanut, To The Rescue

My husband isn’t really fond of milk alternatives. Proof number I-lost-track that my husband is somewhat of a hopeless case.

So I decided to turn to Super Peanut and ask: “Super Peanut, do you think you can make my (silly) husband like milk alternatives, oh Super Peanut, you?”
And it replied: “I do not know. But I will die trying, puny human, you better believe it.”
While I didn’t really appreciate the “puny human” bit Super Peanut threw my way, I knew it was (unbeknownst to it) not kidding about the “die trying” part of it, so I figured patience was key for revenge here.

And you know what? The husband likes peanut milk. A lot. It’s easy to make, doesn’t require a machine, although I am considering getting one* anyway if I end up making this often, and is open to all the flavoring options imaginable. You can also play around with the amount of water used to obtain the thickness/creaminess/flavor you prefer.

The preparation will leave you with peanut pulp, which I ended up using in both the cupcakes you can see up there next to the peanut milk, and baguettes too. I’ll be sure to post the cupcake recipe as soon as I get one more minute of spare time.

*I’m thinking of this one. It’s got good feedback, but if you own it and love/hate it, I’d be interested in hearing from you. Well, I’m interested in hearing from you no matter what, you know it, but you know what I mean. (Don’t you?)

(Super) Peanut Milk

2 cups (304 g) granulated peanuts or finely chopped peanuts
1/4 teaspoon fine sea salt
2 tablespoons (24 g) Sucanat
1/4 teaspoon ground cinnamon
3 cups (705 ml) filtered water

Place peanuts, salt, and Sucanat in a large frying pan. Toast on medium heat, stirring constantly, until fragrant and lightly brown, for about 2 minutes. Add cinnamon and water, stir well.
Cover and let soak for at least 4 hours or overnight.
Transfer to a blender, or use a hand blender. Blend until as smooth as possible. (Take that, Super Peanut!)
Strain through a fine mesh sieve, lined with a cheesecloth. Better yet, and far less messy: use nut milk bags.
Do not discard the peanut pulp! (Recipe for cupcakes coming up soon…)
Store in fridge. Enjoy the peanut milk and be sure to stir/shake before using.

Yield: About 2 cups (470 ml)