Step 1

Soak the peanuts. Add 1/3 cup of peanuts to a small bowl and cover with cold water. Let them soak for at least 4 hours or overnight. These peanuts won’t be roasted, we will blend them raw with the roasted ones.

Step 2

Roast the peanuts. Preheat the oven to 300 °F( 150°C). Spread the remaining 1 cup of peanuts on a baking sheet and roast them for 23-25 minutes or until golden brown.

Step 3

Allow to cool. Next, remove the baking sheet from the oven and cool for at least 20 minutes.

Step 4

Peel the peanuts: Once the peanuts are no longer hot, rub them with your hands. The peels will come off very easily. Discard the peels.

Step 5

Blend the milk. Drain the soaked peanuts and add them to the bowl of a blender. Add the roasted peanuts as well as the water. Blend on high speed for 1-2 minutes or until the peanuts are fully puréed.

Step 6

Strain the peanut milk. Place a nut milk bag over a bowl or saucepan. Pour the peanut milk into the nut milk bag and squeeze with your hands to strain the milk. Once you have squeezed all of the liquid, discard the peanut pulp.

Step 7

Cook the milk. Finally, add the sugar, salt, and vanilla extract, if using, to the saucepan containing the peanut milk. Heat over medium heat, whisking constantly until it comes to a boil. Let the milk simmer for 2 minutes and remove from heat.

Step 8

Enjoy this peanut milk warm or over ice! You can also pour it over cereals or use it in smoothies, lattes, and more! Peanut milk will keep for up to 3 days in the refrigerator.