This easy homemade pecan milk is a creamy, dairy-free milk packed with sweet, pecan flavor. It goes well with coffee, tea, cereal, and your morning oats.
Add the soaked, drained pecans, filtered water, dates (or maple syrup), vanilla, and salt to a high powered blender. Blend on high 1-2 minutes or until completely smooth. You shouldn't see any large flecks of pecan in the milk. NOTE: The time may vary widely depending on your blender.
Strain the pecan milk into a jar using a sieve and cheesecloth or nut milk bag. Seal and refrigerate 3-5 days. Shake well before pouring into tea or coffee or over cereal.
Video
Notes
Tips for the best pecan milk
Soak the pecans overnight. This is important to make a very creamy milk. If you are short on time, you can quickly soak the pecans in hot water for 2 hours to soften them. Drain the pecans. I know it seems wasteful but be sure to drain the water from the soaked pecans. You can use it to water a plant if you’d like. Sweeten it up a little. In the video, you’ll see that I used maple syrup. That is fine. However, I’ve updated the recipe to use a couple of dates instead. I like the dates for the little nutrition boost. The dates also give the milk more body.Add flavor. I like keeping the pecan milk pure with just a little vanilla extract. But you can spice it up with cinnamon if you’d like.Press the solids. Use a spoon or spatula to press the solids during straining to get all of the flavor and every drop of milk from the pecans.