✔ Updated · fixed milk mix-up in the card, step photos, rum optional
Jamaican peanut punch is a thick, creamy peanut drink, sweet and nutmeg-warm, like a peanut butter milkshake that went on vacation. It takes 10 minutes and a blender, and the rum is completely optional.
At a glance
The one tip that matters: Blend the peanuts with just the water first. A small amount of liquid lets the blades grind them into a silky cream before the milk goes in.
Why You'll Love This Punch
- Rich and creamy, from real roasted peanuts, condensed milk and a little oats for body.
- Warmly spiced, with fresh nutmeg, vanilla and just a whisper of cinnamon.
- Family-friendly, because the base is alcohol-free. Rum is an adults-only extra.
What You Need
- Roasted peanuts: unsalted, skins off. They're the whole flavor of the drink.
- Milk and condensed milk: cold whole milk for creaminess, condensed milk for that classic sweet, caramel-ish richness.
- Oats: optional, but a spoonful gives the punch a lovely, smooth body.
- Nutmeg, vanilla and cinnamon: the warm spice that makes it taste like peanut punch and not just a peanut shake.
- Rum: optional and for adults only. Without it, this is a family-friendly mocktail.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use roasted, unsalted peanuts. Roasted nuts taste deeper and nuttier than raw. If yours are salted, skip the pinch of salt.
- Short on time? Use peanut butter. Swap the peanuts and water for 1/2 cup natural peanut butter and an extra 1/2 cup milk. It's ready in 2 minutes and nobody complains.
- Grate the nutmeg fresh. It smells completely different from the jar, warm and almost sweet. I keep a whole nutmeg and a little grater just for drinks like this.
- Sweeten at the end. Condensed milk varies, and so do taste buds. Start with 1/2 cup, taste, then add a spoonful at a time.
- Make it dairy-free: use oat milk and sweetened condensed coconut milk. It's a little lighter but still lovely and creamy.
- Storage: keep leftovers covered in the fridge and drink within 2 days. It separates as it sits, so shake or re-blend before pouring.
- Allergy alert: this is a peanut drink through and through, so check with guests before serving and keep it well away from anyone with a nut allergy.
Jamaican Peanut Punch
3
glasses (10 oz)10
minutes0
minutes560
kcal10
minutesA thick, creamy Caribbean-style peanut punch: roasted peanuts blended smooth with water, then whizzed with cold milk, sweetened condensed milk, a spoon of oats, vanilla, nutmeg and cinnamon, and poured over ice. Alcohol-free as written, with an optional splash of rum for adults.
Ingredients
- Peanut Punch
1 cup (145 g) roasted unsalted peanuts, skins removed (or 1/2 cup natural peanut butter)
1 cup cold water
2 cups cold whole milk
1/2 cup sweetened condensed milk, plus more to taste
2 tablespoons old-fashioned rolled oats (optional, for body)
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more to finish
1 pinch ground cinnamon
1 pinch salt
1 cup ice cubes
- Optional, adults only
1 oz dark or white rum, per glass
Directions
- Add the peanuts and cold water to a blender. Blend on high for 1 to 2 minutes, scraping down once, until you have a smooth, loose peanut cream with no gritty bits.
- Add the milk, condensed milk, oats, vanilla, nutmeg, cinnamon and salt. Blend for 30 to 45 seconds, until creamy and a little frothy.
- For an extra-silky punch, pour it through a fine-mesh sieve into a jug, pressing on the solids with a spoon. Skip this if you like it thick and rustic.
- Taste and add more condensed milk if you want it sweeter. If you have time, chill the jug for 30 minutes.
- Fill 3 tall glasses with ice and pour in the punch. Grate a little nutmeg over the top. For adults of legal drinking age, stir 1 oz of rum into each glass.
Notes
- Pour onto crushed ice while adding rum to your own preference.
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Peanut Punch With or Without Rum
The base recipe has no alcohol, so it's a mocktail as written and the kids can share it. For a grown-up glass, stir 1 oz of dark or white rum into each serving after you pour. That's an adults-only version for those of legal drinking age, so I always make the rum glasses last and keep them separate.
Why Is It Called Peanut Punch?
In the Caribbean, "punch" is the name for a whole family of thick, creamy blended drinks, from peanut punch to carrot punch and Irish moss. Peanut punch is a favorite in Jamaica and Trinidad, sold in bottles and made fresh at home, and I love how filling and cozy it is for something served ice cold.
More Creamy Drinks to Try
Love peanut flavor in a glass? Try my peanut butter banana smoothie for breakfast, or the nutmeg-warm McDonald's eggnog shake copycat. Making drinks for the adults too? Here are my favorite easy rum cocktails.
Frequently Asked Questions
What is Jamaican peanut punch made of?
Peanuts or peanut butter blended with milk and sweetened condensed milk, then spiced with nutmeg, vanilla and often cinnamon. Many versions add oats for body, and some add a nutritional drink, Guinness or rum.
Does peanut punch have alcohol in it?
Not usually. The classic drink is alcohol-free, and this recipe is too. Some adults like to stir in a little rum or Guinness; if you do, it's for adults of legal drinking age only.
Can I make peanut punch without a blender?
Yes. Use 1/2 cup smooth peanut butter instead of whole peanuts. Whisk it with the condensed milk and a splash of warm milk until smooth, then whisk in the rest of the cold milk and spices, or shake everything in a large jar.
How long does peanut punch last in the fridge?
Up to 2 days in a covered jug in the fridge. It separates as it sits, so shake or re-blend it before serving. Don't leave it out at room temperature for more than 2 hours.
Can I use peanut butter instead of peanuts?
Yes. Use 1/2 cup natural peanut butter and skip the water, adding an extra 1/2 cup milk instead. It's quicker and smoother, with a slightly less roasted flavor.
How do I make peanut punch thicker?
Add the 2 tablespoons of oats, use less ice, or blend in a frozen banana. Skipping the straining step also keeps it thick and hearty.
