Caribbean Peanut Punch, Coconut-Free
Peanut punch is the Caribbean's answer to a protein shake, sold in bottles across Trinidad, Jamaica, and Guyana and often drunk as a quick breakfast or a mid-day lift. The classic recipe is rich and very sweet, built on peanut butter blended with evaporated or condensed milk, sometimes with a splash of stout, and finished with the warm spice, nutmeg above all, that runs through Caribbean drinks. This version keeps the flavor and rebuilds the base: unsweetened soy milk brings the protein and body that condensed milk usually would, dates and a frozen banana replace the added sugar, and it is free of the coconut that sneaks into so many island drinks. The sodium here comes from the soy milk itself, not from added salt. Grate the nutmeg fresh over the top. It is the note that tells you what you are drinking before the first sip.
Ingredients
- 3 tbsp unsweetened peanut butter
- 1 1/2 cups Unsweetened soy milk
- 3 Medjool dates, pitted
- 1 Banana, preferably frozen
- 1/4 tsp Nutmeg, freshly grated
- 1/4 tsp cassia cinnamon, ground
Method
- If your dates are firm, soak them in a little hot water for 5 minutes first so they blend smooth instead of leaving gritty flecks.
- Combine the peanut butter, soy milk, dates, banana, nutmeg, and cinnamon in a blender.
- Blend on high for a full minute until completely smooth and frothy. The long blend is what gives peanut punch its thick, milkshake body without any thickener, whipping air into the drink.
- Taste. The dates and banana should carry all the sweetness. A frozen banana also chills the drink and thickens it, which is why it beats a fresh one here.
- Pour into two glasses and grate a little more nutmeg over the top. Drink it cold and fresh, since it separates and thickens if it stands.
Nutrition
Estimated per serving: 290 calories, 13 g protein, 6 g fiber, 140 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
