Honey Nut Milk

Preparation info

  • Difficulty


  • Makes around

    570 ml

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

I first had peanut milk at a small cafe called BAO, on Lexington Street, Soho. Hot, sweet, sticky bao buns were served with tall glasses of ice-cold peanut milk – I slurped mine in seconds and ordered two more. Traditionally nut milks are made by soaking nuts overnight in cold water, then blending them and straining through a muslin cloth or nut milk bag. I can do that, and indeed I have done, but this method is much faster and thus, instantly gratifying. To make this vegan, use a creamy plant-based milk of your choice and replace the honey with maple, golden or agave syrup.


  • 50 g honey or other liquid sweetener of your choice
  • 100 g your favourite peanut butter
  • 450 ml whole or semi-skimmed milk


I’ll warn you now, it’s completely addictive, and that’s fine because, despite its relatively high calorie content, it’s a good source of protein and natural sugars. I can drink this by the pint, and I defy you not to, too.

Weigh your honey and peanut butter into the large cup of a bullet blender or the jug of a standard blender, and measure in the milk. Blend for 30 seconds, then pause briefly, before blending for 30 seconds more.

It should be a completely smooth liquid, but in case of stray pieces of peanut, place a fine-mesh sieve on top of a large bowl or pan and pour the milk through it to strain.

Carefully pour the milk into a jar, bottle or empty milk bottle, seal and store in the fridge for up to 4 days.