A thick, creamy blended drink of peanut butter, whole milk or coconut milk, condensed milk, Angostura bitters, nutmeg, and vanilla — the Caribbean's traditional high-protein morning drink.
Peanut punch is sold at every Caribbean food stall, rum shop, and roadside vendor. It is the working person's protein drink — available before protein powder existed, cheaper than any supplement, grounded in West African food intelligence about groundnuts as functional food. For Black American communities, it arrives as familiar — peanut butter is one of the most consumed foods in Black American households.
Peanut butter in clinical research consistently demonstrates cardiovascular benefit. The PREDIMED trial found nut consumption 3+ times per week reduced cardiovascular events by 30% compared to low-fat diet. Peanuts specifically (not tree nuts) reduced LDL by 11% and total cholesterol by 7% in a 6-week RCT. The Angostura bitters in traditional peanut punch contains gentian root — a bitter tonic that stimulates gastric acid production and digestive enzyme secretion. The monounsaturated fat matrix maximizes fat-soluble vitamin absorption from the accompanying meal.
Blend natural peanut butter (no added sugar or oil), whole milk or coconut milk, condensed milk (to taste), Angostura bitters (2-3 dashes), vanilla extract, fresh grated nutmeg, and ice. Blend until completely smooth. Adjust sweetness with condensed milk or substitute date paste. Serve immediately. The traditional version uses Carib or similar condensed milk — rehabilitated version substitutes date paste.
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