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
Calories 140kcal
Ingredients
- 1 cup pecans, soaked and drained
- 2 tablespoon pure maple syrup (or 2 pitted dates)
- 1 teaspoon vanilla extract
- 4 cups filtered water
- pinch coarse salt
Instructions
- 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.Nutrition
Calories: 140kcal