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.
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.
© Jack Monroe, 2020