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Pecan Milk

Name: Pecan Milk
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 cup raw or freshly roasted pecans (see notes!); 4 cups water, divided; 1 to 2 tablespoons maple syrup, to taste; ½ teaspoon pure vanilla extract; Sea salt

Learn how to make pecan milk with this easy recipe! I love pecan milk because it's creamy, delicious and nutritious. Plus, it doesn't require straining like other nut milks. Recipe yields about 4 glasses of pecan milk (a total of 4 1/2 cups or 36 ounces).

5 min total 5 min prep 4 184 cal

Ingredients

4 serv.

1 cup raw or freshly roasted pecans (see notes!)
4 cups water, divided
1 to 2 tablespoons maple syrup, to taste
½ teaspoon pure vanilla extract
Sea salt

Instructions

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1 If you have soaked your pecans, rinse them in a fine-mesh sieve under running water. Place the pecans in your blender and add 2 cups of the water. Blend until the mixture is creamy and completely smooth, about 1 minute.
2 Add the remaining 2 cups water, 1 tablespoon maple syrup, the vanilla and a couple dashes of salt (salt just amplifies the other flavors). Blend again to combine. Taste, and add additional maple syrup if you’d like sweeter milk.
3 Serve immediately (I prefer my pecan milk chilled, so I add a few ice cubes to my glass) or refrigerate it, covered, for up to 5 days. Pecan milk will separate over time, so just whisk it back together before serving.