Frequent readers of That's Nuts will know that my passion for scuba diving often takes me to remote locales where, much to my delight, I often find peanuts and peanut butter used in innovative ways.
I was recently in Barbados for some diving where I encountered a Caribbean favorite: Peanut Punch. Now, this is nothing like the powdered drink mixes we grew up with as kids. Peanut Punch is a traditional island drink. Everyone has their own recipe, but a typical one will be something like this.
This is the kiddie version. I also came across a lot of cocktails made with peanut butter, and I became giddy when I found a bottle of rum-infused Peanut Punch at the a duty free shop at the airport.
The gang at Peanut Butter & Co. HQ was all too happy to experiment with my find. At first we made a PB&J Shooter, pouring some of the Peanut Punch in a shot glass and layering some raspberry liqueur on top. The consensus was that this would be a best seller at a bar in any college town.
We couldn't resist trying a chocolate peanut butter cocktail. We started with some Hershey's syrup on the side of a glass and added the Peanut Punch and some ice. It was the perfect combination of peanuts, rum, and chocolate, and everyone felt it would be the perfect comfort food after dinner drink.
So Eaters, have you ever had a peanut butter cocktail? Got any other fun peanut cocktail recipes? Let's get nutty!
About the author: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co., which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying or writing, he enjoys scuba diving and training elephants.
- 1/2 cup of smooth peanut butter
- 2 1/2 cups of milk
- 1/3 cup of honey or simple syrup
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground dried ginger
- 1/2 teaspoon grated nutmeg
Put all of the ingredients a blender and mix on high speed until smooth. Serve chilled or over ice.