Homemade Pecan Milk
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.
Servings 4 cups
- 1 cup pecans, soaked and drained
- 2 tbsp pure maple syrup (or 2 pitted dates)
- 1 tsp vanilla extract
- 4 cups filtered water
- pinch coarse salt
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.