Roasted Peanut Milk Recipe
A staple on our menus since BAO began. Inspired by the traditional peanut rice drink 'Mee Jiang'
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Ingredients
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Peanut Milk Base
Optional Aromatics & Finish
Method
Peanut Milk Base
- 1
Roast the peanuts
Preheat oven to 350°F (175°C). Spread 1.5 cups shelled raw peanuts in a single layer on a baking sheet. Roast for 12–15 minutes, shaking pan once, until skins blister slightly and peanuts are aromatic and golden. Remove from oven and let cool briefly.
- 2
Optional skin removal (recommended for smoother milk)
If you want a cleaner, less bitter milk, rub the warm peanuts vigorously between two clean kitchen towels or between your hands to remove loose skins. Remove and discard as many skins as possible.
- 3
Soak roasted peanuts
Transfer the slightly cooled roasted peanuts to a heatproof bowl and pour 2 cups hot (not boiling) water over them. Let sit 10–15 minutes to soften and release flavor. Reserve the soaking liquid.
- 4
Blend peanuts into milk
Combine the soaked peanuts and the 2 cups soaking liquid plus an additional 2 cups cool water (total 4 cups blend liquid) in a high-speed blender. Add 3 tablespoons sugar and 1 teaspoon fine sea salt. Blend on high for 1–2 minutes until the mixture is very smooth and emulsified. Pause and scrape down sides as needed.
- 5
Strain the milk
Line a fine-mesh sieve with a double layer of cheesecloth or use a nut milk bag over a large bowl. Pour the blended peanut mixture through, gently pressing or squeezing to extract as much liquid as possible. You should yield a silky, creamy peanut milk. Discard or reserve the pressed peanut solids (okara) for baking or porridge.
Optional Aromatics & Finish
- 6
Adjust texture and flavor
Taste the strained peanut milk. If you prefer a lighter consistency, add up to 1 cup chilled water a little at a time until desired thickness is reached. Stir in 1/2 teaspoon vanilla extract. If using toasted rice powder for Mee Jiang authenticity, whisk in 2 tablespoons toasted rice powder now until fully incorporated (this adds a nutty, toasted rice flavor and slight body).
- 7
Chill and serve
Transfer the peanut milk to a covered container and refrigerate at least 1 hour to cool and let flavors meld. Serve cold over ice if desired, or warm gently on the stove for a cozy drink (avoid boiling). Stir before serving as natural settling may occur.
- 8
Storage
Store the peanut milk in a sealed container in the refrigerator for up to 3–4 days. Shake or stir before using. Do not freeze — texture will change.
