Peanut Milk Recipe

In a frying pan over medium heat, toast peanuts, muscovado sugar, and salt until fragrant and lightly browned, stirring constantly; about 3 to 5 minutes.

Transfer nuts to a separate container and mix in cinnamon and water. Let soak for at least 4 hours or overnight in the refrigerator.

Transfer everything to a blender and blend until completely smooth. Strain peanut milk through a cheesecloth-lined sieve, squeezing as much of the milk from the pulp as possible.Pairing tip: Cashew and rice milks are neutral tasting, while toasty peanut milk pairs well with coffee and chocolate.