If you don't mind smelling like peanut butter for two or three days, peanut butter is darn good shaving cream. – Barry Goldwater
|Tasting is believing. Smooth, peanuty, creamy and not too sweet.|
This is a bit of an unusual liqueur. I believe a peanut liqueur is only made commercially in one place – St. Lucia in the Caribbean. The name of the liqueur is Castries Peanut Rum Creme. It’s been called peanuty, smooth and creamy without being too sweet. It’s actually made with cream.
|Toast the peanuts until fragrant, but don't let them burn!!!|
Well mine’s a bit different. It’s peanuty, smooth and creamy but isn’t made from rum and has no cream. How is it creamy you ask? Well – steel yourselves – I substituted the water in the simple syrup for whey left over from making ricotta cheese. Whey has a “creamy” mouth feel without the milk solids.
|That green stuff is the whey. Amazing and full of minerals and nutrients.|
It sounds weird, and maybe disgusting but the result bears out the process. After one month I had a wonderfully peanut-flavoured liqueur, almost 3 x 375 ml too!
My spouse and I were discussing uses and we came up with a peanut butter and jelly shooter. Peanut liqueur layered with strawberry or raspberry liqueur. It would probably be amazing.
|The peanuts infuse for 4 weeks.|
That will have to be tried. You should also try this liqueur. For a nut flavoured liqueur this is pretty flavourful and easy. Rather than a lot of blather I opted for a lot of pictures. This is definitely a recipe I’ll repeat.
Next liqueur? I think it will be strawberry “cream”...
Peanut Cream Liqueur
Time: 1 month | Yield: almost 3 x 375 ml
2 cups shelled, dry roasted unsalted peanuts (make sure they’re ONLY peanuts – no soy oil or any other ingredient)
1-1/2 cups whey (from 4 cups separated milk)
1-1/2 cups white sugar
4 cups vodka
|After the four weeks strain through cloth – several times.|
Toast the peanuts dry in a sauce pan until fragrant. Take care not to burn. Chop the peanuts coarsely and divide between two 1L Mason jars.
|The cloth will catch a lot of sediment but the liqueur will not be fully clear.|
Bring the whey and sugar to a boil and let cook for 5 minutes. Let cool slightly.
Divide the vodka evenly between the two Mason jars. Then add the whey syrup to the vodka and peanuts. Cover tightly. Shake vigorously and let sit for 4 weeks.
After the infusion period is over strain the liqueur through fine cotton cloth to remove as much peanut residue as possible. Repeat several times if necessary.
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Questions? Comments? Derogatory remarks?