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Drink

Raw Peanut Milk and Cream

A beverage made by blending raw peanuts with water, then straining to separate milk and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peanut and sugar are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Raw Peanut Milk and Cream

Ingredients

Directions

Prepare the peanuts

  1. Preheat the oven or peanut roaster and heat the peanuts until hot but not browned.

  2. Remove the skins from the peanuts and discard any that won't blanch easily.

  3. Grind the peanuts to a meal, avoiding over-grinding to prevent oiliness.

Make the milk and cream

  1. In a bowl, mix the ground peanuts with water and beat well for 4-5 minutes.

  2. Line a bowl with cheesecloth, pour in the mixture, and squeeze out the milk.

  3. Let the milk stand to allow the cream to rise to the top.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peanut + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,545 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground raw peanuts
Provide the protein and fat that make up the milk and the rich cream.
Water
Extracts the peanut solids and fat into a liquid milk that can be strained.

The step that matters

Grinding the peanuts to a meal. Over-grinding releases too much oil from the peanuts, which makes the milk greasy and keeps the cream from separating cleanly.

“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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