Creamy dairy-free milk pressed from groundnuts — a high-protein, lactose-free milk rooted in West African foodways and revived by George Washington Carver. Heart-healthy fats and plant protein in a glass.
The groundnut is West African to its root (the peanut traveled the Atlantic both ways), and it became the backbone of the Southern Black agricultural economy. George Washington Carver developed peanut milk among his hundreds of peanut innovations — making this drink a direct line from Tuskegee Black agricultural science to the dairy-free table.
Peanut milk is a lactose-free, protein-rich plant milk — well-suited to the 70-80% of Black Americans who don't digest dairy well. Groundnuts supply heart-healthy monounsaturated fats, magnesium, and niacin, with a protein content higher than most nut milks. The fat and protein blunt the blood-sugar response, supporting glucose control, and the magnesium and potassium aid blood pressure. Unsweetened, it is a genuinely functional milk; the trade-off is calorie density, so it is best as a milk replacement rather than an additional drink. Watch for peanut allergy, which is the key safety limit.
Soak roasted or raw peanuts, blend with water (roughly 1 cup peanuts to 3-4 cups water), and strain through a cloth. Add a pinch of salt, cinnamon, vanilla, or a date for flavor. Use unsweetened in coffee, cereal, and cooking. Keeps refrigerated 3-4 days; shake before use.
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