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Hot Chinese Peanut Milk Drink Recipe


1 (4 ounce) can unsweetened peanut milk

1 (8 ounce) container frozen whipped topping, thawed

1 (64 fluid ounce) can pineapple juice

1/2 cup vegetable-based peanut butter

12 fluid ounces maple syrup


In a blender or food processor, puree the following items: peanut butter, pineapple juice and whipped topping. Pour into trash cans and refrigerate for at least two hours. It will stay liquidy and sticky as it freezes.

You can store frozen whipped topping covered in a glass container. In medium saucepan over low heat, melt peanut butter. Return peanut butter, pineapple juice and water to saucepan over low heat. Stir completely until mixture is hot but not boiling. Remove from heat. Pour remaining maple syrup into one quart of glass container and pipe magic marker over in center of top.