Add the soaked + drained cashews, rolled oats, peanut butter, milk, vanilla, cinnamon, nutmeg, condensed milk, and maple syrup to a high-powered blender and blend on medium-high speed, until smooth, about 1-2 minutes. NOTE: Mixture should be mostly thin with a bit of creaminess. If needed, you can strain your drink (with a mesh strainer or cheesecloth) to avoid any "grainy" bits.
To serve, pour the peanut punch into prepared glass(es) over crushed ice. For extra deliciousness, feel free to top with a dollop of coconut whipped cream and a few sprinkles of cinnamon or nutmeg.
Sip and enjoy!
Notes
STORAGE: When properly stored in the refrigerator in a tightly sealed jar, leftovers lasts for 3-4 days.
ALCOHOL: If you'd like to keep this recipe amazing, but want to spruce things up with alcohol, feel free to add 1 ounce of rum, vodka, etc.
SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. If not able to soak overnight, simply cover cashews with boiling water and let sit for 30 minutes, drain, + rinse.
EQUIPMENT: Here, I’ve curated a list of drinkware and mocktail essentials that I use to achieve my favorite drinking experiences, especially with this Jamaican Vegan Peanut Punch. Everything from my fave glassware, cocktail shakers, ice cube trays, and more. SEE THEM HERE!
SWEETENER: Instead of maple syrup, you can use substitute sweeteners like honey or Meedjol dates, if preferred.