Wednesday, August 21, 2013

Chinese Peanut Milk Recipe (One Step!)

Over 10 years ago, the boy and I took a trip to Chengdu and we biked over 300 miles around central China. What do I remember the most about that trip? I remember the peanut milk that came chilled and in glass bottles. After biking, I'd be counting down the miles until I could down a bottle of peanut milk and eat sunflower seeds.

Last Tuesday I finally made it over to the El Cerrito Farmers' Market, this time in search of some Asian vegetable stands because my CSA is a little more mainstream, and I was jonesing for some greens and ginger. The stand with the best looking ginger also had fresh, like just plucked from the ground fresh, peanuts. I bought a pound and tried to find a Chinese-style peanut milk recipe.

Since I made the unfortunately mistake of popping one of the raw peanuts in my mouth, I knew that I'd have to make the milk similar to soy milk because those peanuts needed heat to dissipate the raw, tannic legume flavor. However, I have a Vitamix, and the blender contents get piping hot after a few minutes on the highest speed.  After a few tweaks, I got what I wanted: a Chinese-style peanut milk that requires no straining, no stovetop cooking, and I can make it using one appliance. Now I have some of the milk chilling in the refrigerator, so I can reward myself after a jog or, more realistically, a vigorous walk with Mingus.

Chinese Peanut Milk

  • 1 cup shelled, raw peanuts, preferably fresh
  • 3 cups water
  • 2 tablespoons evaporated cane sugar, or to taste
  • 1 pinch salt
Cooking Directions

If you are using raw peanuts that are not fresh, remove the peanut skins. I've only made this in a Vitamix, and its ability to heat is key to the peanut milk.
  1. Add all ingredients to the Vitamix and mix on High for 7 minutes. There is no need to strain the milk. Enjoy the hot milk right away or chill it.

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