Peanut Milk
A traditional plant milk made by blending peanuts, peanut milk has a rich flavor with a hint of toasty sweetness, and ranks alongside soy milk as a beloved breakfast drink in parts of southern China.
Nutrition
Peanut milk has about 3–5 grams of fat and 1.5–2 grams of protein per 100 grams, and retains antioxidant compounds like resveratrol from the peanuts themselves. Its bold, distinctive flavor makes it one of the more recognizable plant milks, and a favorite in traditional breakfast culture.
How to Choose
Check the peanut content and how it's processed: traditional methods roast the peanuts before blending for a richer flavor. For store-bought versions, check for excess added sugar or artificial flavoring, and avoid products that taste overly synthetic.
Cooking
To make peanut milk at home, roast or toast the peanuts first, remove the skins, soak, then blend with water at the right ratio and strain — it tastes best served warm. Blending it together with soybeans makes peanut-soy milk, adding an extra layer of flavor.
Storage
Homemade peanut milk is best drunk soon after making — refrigerated, it keeps for about a day. Store-bought bottled versions keep per the package label; once opened, refrigerate and finish within 2–3 days.
Tips
Mixing peanut milk with soy milk is a traditional way of drinking it in some parts of southern China — the two plant proteins blend together into a more layered, interesting flavor. When buying peanut milk, check whether it was made from fresh peanuts; peanuts that have been stored too long or have turned rancid will give the milk an unmistakable off-flavor and shouldn't be consumed.
