12.08.2009 Super Peanut, To The Rescue

My husband isn’t really fond of milk alternatives. Proof number I-lost-track that he 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” slipped into this conversation, I knew SP wasn’t kidding (unbeknownst to it) about the “die trying” part, 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.

(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! (Link to recipe for cupcakes that make use of it coming up soon…)
Store in fridge. Enjoy the peanut milk and be sure to stir/shake before using.

Yield: About 2 cups (470 ml)