Back to Back Issues Page
Jamaican Peanut Punch..the healthy alternative #017
August 31, 2005

Here’s a nifty little search tool you could use if you info-farm. You may have to press the Ctrl key to make it work, give it a try.

You can stick it in the upper left corner of your browser for 24/7 use. SearchIt!

Peanut Punch

Of all the Jamaican Drinks, this is the one I most enjoy. Well to think of it, I have a very good reason to say this, you’ll see why.

Back the old days when everyone guarded their recipes with silence and reverence, imitation was the greatest form of flattery, even then. So you had to be very aware when you claim to have made a drink that is somewhat “special,” so to speak.

Because you may travel to another part of the island and find that your special blend is really an imitation compared to that of the local drink maker in that town. So respect to each style of drink making was the order of the day.

I was going to go back into the history of peanut drink/punch but that’s a lengthy story that I am sure I will tell some day, however, but I would really like to cover the modern methods of making this drink.

Two procedures are used to make peanut punch, not vastly different from each other, just a little addition of a not so “secret” ingredient.

To make the modern Peanut Punch:

First of all you will have to make some Irish Moss drink. If do not know how to make Irish Moss, go to

¼ lb Raw Peanuts (shelled)

2 Qt. Irish Moss ( prepared and sweetened)

Add the raw peanuts to 2 pints of Irish moss in an electric blender and puree the mixture. Have a little patience, it may take some time for the peanuts to blend to a smoothly.

Periodically check to see if the mixture is getting too thick, if it is, remove some from the blender and add some fresh irish moss, or milk. The drink should be ready when the peanuts are completely blended.

Here is the not so secret ingredient …plain peanut butter. Yes! You may substitute, or add peanut butter to your peanut punch to enhance the flavor. You know…get that peanutty taste. And to take it a step further, add two capfuls of Stone’s Ginger Wine to your peanut punch…Yah Mon! Put it back…whatever * it * is.

For an Ital Peanut Punch…Use soy milk instead of sweetened condensed milk. You can also make an Ital punch without irish moss. Use soy powder with soymilk, raw peanuts, and peanut butter. The soy powder thickens the peanut punch overnight in the refrigerator.


Yah Mon!

Uncle Zack

Some people use the Internet for E-Commerce but just cant get it. Lets see if you can Get It! If you don't. Keep on'll succeed one day.


© Copyright Foodie Jamaican; e-zine for, 2005. All Rights Reserved.

Back to Back Issues Page