Peanut rum punch

A tropical drink typically around the holidays. This recipe is native to Dominica (well, where I was exposed to it), and the ingredients can be adjusted to your taste. Serve chilled over ice!

Ingredients and Equipment

• Evaporated milk (one 400 mL can)
• Sweetened condensed milk (one 300 mL can)
• Whole milk or Homogenized milk (400 mL)
• Smooth peanut butter (1/3 cup)
• Cinnamon (1/8 tsp)
• Nutmeg (1/8 tsp)
• Pure Vanilla Extract (¼ tsp)
• Almond Extract (¼ tsp)
• Gold or White Rum (1/3 of final product or as desired)

Adding the rum is really a matter of preference. To start, I mix 1:2 rum with non-alcohol components to get 13% alcohol content. Taste and adjust!

Adjust the amount of peanut butter to your preference

Freshly grated nutmeg is ideal

Do not use fancy rum, it is a waste for a punch.

Serve over a lot of ice, as it melts it thins out the rum punch

Method

• Add all milks to a blender or container
• Add peanut butter
• Add nutmeg and cinnamon
• Add extracts
• Blend until smooth (or use a blender stick if using a container)
• Add rum and mix thoroughly (blend again!)
• Bottle and refrigerate.
• Serve over a lot of ice.

fin.

© 2017–2024 David Kalliecharan