Peanut Butter Bourbon
Peanut butter bourbon, 3 words I never thought I would see together, but actually combine together surprisingly well, joining forces to create something that is amazing pleasing.
Equipment
- Jar or Container with Lid
- Large Bowl
- Rubber Spatula
- Nut Milking Bag
Ingredients
- 1 Cup Bourbon/Whiskey
- 32 g Unsweetened/Unsalted Peanut Butter (2 Tablespoons)
Instructions
- Stir peanut butter so thoroughly mixed. If you made your own peanut butter from our recipe, it shouldn’t need any mixing. The recipe is linked below.
- Measure and pour the bourbon into a bowl. Scoop the peanut butter into the bowl and stir thoroughly.
- The mixture will change color and become very cloudy.
- Cover with plastic wrap and allow it to sit at room temperature for 4 or 5 hours, stirring every hour to make the peanut butter gets fully infused.
- Cover the mixture with plastic wrap and freeze it overnight. If you're worried about it spilling, you can transfer the mixture to a jar or a container. Just make sure whatever you put it into has a large mouth.
- The next morning, there may or may not be solid fats frozen on top. Since I don’t use oil to make our homemade peanut butter and I use dry roasted peanuts, I don’t get any fat solids on top. Results may vary for you. If there are fat solids on top, scoop them out and throw away.
- After removing any fat solids, pour the mixture into a nut milk bag and drain into a new bowl. Use a rubber spatula to free any peanut butter sediment that has collected on the bottom of the bowl.
- Squeeze the nut milk bag to help separate the liquid whisky from the peanut butter.
- Cover the bowl and repeat the freezing process overnight again. Drain the bourbon through a nut milk bag again. This will help remove more fat solids.
- Repeat this freezing fat removal process until there are no more fats and peanut butter to remove from the mixture.
- Store in refrigerator.
Notes
Make your own Peanut Butter.