Rinse and soak the groundnuts in a generous quantity of cool water for 3 hours.
If you are using unpeeled groundnuts:Pour warm to hot water on the peanuts and leave for a few minutes or till you notice the skin become baggy.
Pour out the hot water and replace with cool water.
Rub the groundnuts between your palms and watch the skin come off.
When they have all come off, decant the skin in the same manner of decanting beans peels when peeling beans.
Pour cool water into the bowl of peeled groundnuts and leave to soak for 3 hours.
After 3 hours, blend with as little water as possible till smooth.
If you will use the flavours, add them when blending the groundnuts
Sieve with a cheese cloth or any chiffon material that does not allow the chaff to pass through.
Pour the milk into a pot and cook over medium heat till it boils. Stir often so that lumps do not form.
Once it boils, leave to cool down completely, remove the milk skin and serve chilled or at room temperature