Milo’s Tea Boiled Peanuts
Chef Emily Lane McClish
- 2 Gallons Milo's Famous Unsweet Tea
- 2 lbs. Green Peanuts, in shell
- 2 T. Kosher Salt, or more to taste
- 1 1/3 T. Whole Peppercorns
- 2 Cinnamon Sticks
- 5 Bay Leaves
- 3-4 Star Anise
- 1 T. Ground Chinese Five-Spice
- Rinse the peanuts until clean. Place in a large pot and cover with water. Allow to soak for 30 minutes to an hour. Soaking the peanuts will reduce the cooking time.
- Drain the peanuts and rinse off. Place the soaked peanuts in a large pot. Cover with Milo’s Famous Unsweet Tea and all the other ingredients. Place over high heat until boiling.
- Reduce heat and allow the peanuts to simmer until tender, about 4-5 hours. Check to make sure the peanuts stay covered with the tea by at least 1 inch, adding more as needed.
- Once the peanuts are tender, remove from heat and allow to cool at room temperature. Once cooled, cover and place in the refrigerator overnight to absorb the flavors from the tea and spices. Serve chilled or reheated.
- Chef’s Notes: This recipe is for lightly salted peanuts in comparison to traditional Southern boiled peanuts. If you prefer more salt, you can use up to 1/4 cup of salt to achieve that extra salty flavor.