Recipe
🥤 DRINK
Peanut Punch
A thick, sweet Caribbean milk punch of peanut butter blended with milk and condensed milk, spiced with nutmeg and vanilla.
Vincentian · easy · serves 4
prep 5 min · cook 0 min
~377 cal · 14g protein · 33g carbs · 22g fat · 2g fiber · 30g sugars · 7g sat fat (estimated, per serving)
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Peanut punch is one of the Eastern Caribbean's favourite milk punches, and in Saint Vincent and the Grenadines it is everywhere, sold by the punch vendors who are a fixture of island nightlife and drunk by children who prefer it to chocolate milk. Ground peanut has been part of Caribbean cooking for centuries, and blended into a sweet milk drink it became this rich, filling punch.
The build is straightforward: smooth peanut butter blended with milk and sweetened condensed milk until thick and frothy, spiced with nutmeg and vanilla, and served cold over ice. Vendors often add their own touches, a dash of bitters or a spoon of sea moss gel, and the adult version gets a splash of stout or rum.
Nutty, creamy, and substantial enough to be a meal, peanut punch is prized as a strengthening drink. It is built on peanut, so it cannot be made nut-free, but an oat-milk version leaves out the dairy.
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Make it yours
✓ Naturally vegetarian and gluten-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
1/2 cup smooth peanut butter
2 cups milk
1/2 cup sweetened condensed milk
1 tsp vanilla extract
to taste freshly grated nutmeg
a handful ice
Instructions
1
Add the peanut butter, milk, condensed milk, vanilla, and nutmeg to a blender.
✎ Chef’s note
Blend it well and long; the punch should be completely smooth and frothy, with no grains of peanut butter left.
2
Blend on high until thick, smooth, and frothy.
3
Taste and adjust with more condensed milk for sweetness or more milk to loosen.
4
Pour over ice, grate nutmeg on top, and serve cold.
Kingstown tradition.
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🌏 While it simmers, know your destination
📍
Kingstown. Ground provisions are the base of nearly everything: dasheen, yam, eddo, sweet potato and green banana, boiled and served in quantity. Saltfish and callaloo do the seasoning work, coconut turns up in the sweets and the sauces, and the pepper sauce is never far from anyone's elbow.
🗺️
Saint Vincent and the Grenadines. Breadfruit arrived here on purpose. Captain Bligh brought it from Tahiti to the Saint Vincent Botanical Garden, founded in 1765 and among the oldest in the Western Hemisphere, and the country now recognises more breadfruit cultivar names than anywhere else in the Caribbean, at least thirty-eight recorded.
🌍
North America. North America's table began with Indigenous foodways, the "three sisters" of corn, beans, and squash, plus chiles, tomatoes, and cacao, then layered on colonial, African, and immigrant influences. From Mexico's UNESCO-recognized cuisine to the Cajun and Creole pots of Louisiana and the fiery jerk of the Caribbean, the region turns ancient staples into something new. Barbecue, tacos, gumbo, and mole all carry stories of migration and adaptation.
The story behind this dish is up top, worth a read while the pot works.
More from Saint Vincent and the Grenadines
Roast Breadfruit and Fried JackfishThe national dish of St. Vincent: fire-roasted breadfruit with seasoned fried jackfish and a tomato sauce.
Fried Bakes and SaltfishSautéed salt cod with onion, tomato, and pepper tucked into hot fried bakes, the everyday breakfast of St. Vincent and the Grenadines.
DuckanooSweet spiced cornmeal and coconut tied in banana leaves and boiled, a West African legacy sweet of Saint Vincent.
Browse all Saint Vincent and the Grenadines recipes →
Good to know
You’ll need: Blender.
Storing it: Keep chilled and covered, and enjoy within 2 to 3 days.
Make it a Saint Vincent and the Grenadines meal
Vincentian Fish BlaffDinner
DuckanooDessert
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Drinks
Frequently asked questions
What is Peanut Punch?
A thick, sweet Caribbean milk punch of peanut butter blended with milk and condensed milk, spiced with nutmeg and vanilla.
Where does Peanut Punch come from?
Peanut Punch is a Vincentian dish from Kingstown, Saint Vincent and the Grenadines.
Can Peanut Punch be made vegan, gluten-free, or dairy-free?
This Peanut Punch recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Peanut Punch safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Peanut Punch take to make?
About 5 minutes total (5 minutes prep, 0 minutes cooking), serving 4.
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