Peanut Beverage
Ingredients
Directions
Prepare the peanuts
Brown the shelled peanuts as you would coffee.
Hull and grind the peanuts in a mill.
Make the milk
Use ½ cup of the ground nuts for 1 quart of boiling water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brown shelled peanuts
- Supply the nutty flavour and the ground solids that give the milk its body.
- Boiling water
- Forms the liquid base in which the ground peanuts are suspended.
The step that matters
Browning the peanuts. Browning, like coffee, drives Maillard reactions that build the nutty, roasted aroma. Stopping too early leaves the milk flat, while over-browning scorches the nuts and makes the milk bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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