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Glass bottles of homemade cashew, macadamia and sunflower seed milk

Peanut and Banana Breakfast Milk

A thick, naturally sweet breakfast milk of soaked peanuts with a banana puréed on the homogenising screen.
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Prep Time 15 minutes
Soaking 8 hours
Total Time 8 hours 15 minutes
Servings: 2 glasses (about 600 ml)
Course: Breakfast, Drinks
Ingredients Equipment Method Notes

Ingredients
  

Peanut milk
  • 120 g raw unsalted peanuts skins on or off
  • 500 ml cold filtered water
Banana
  • 1 ripe banana peeled
  • 1 pinch ground cinnamon stirred in at the end, optional

Equipment

  • Sana 707, 727 or 929 juicer with homogenising and fine screens
  • Jug
  • Ladle
  • Whisk
  • Sana nut milk bag (optional)

Method
 

Soak
  1. Soak the peanuts overnight in plenty of cold water. Drain, rinse and discard the soaking water.
Homogenising screen
  1. Fit the homogenising screen. Feed the peanuts through a small handful at a time and tip the paste into a jug.
  2. Feed the banana through and set the purée aside in a separate bowl.
  3. Stir the cold water into the peanut paste and leave for 5 minutes. Stir again.
Fine screen
  1. Swap to the fine juicing screen and ladle the peanut mixture slowly into the hopper. Strain through a nut milk bag if you like.
  2. Whisk the banana purée into the peanut milk, add the cinnamon if using, and drink the same day.

Notes

Contains peanuts. Cinnamon is stirred in by hand; hard spices don't go through the juicer.