Here’s one of those recipes that’s so stupid-simple, I almost feel silly sharing it. And yet, it’s so tasty that I can’t keep it to myself. Pecan milk, where have you been all my life?!
Pecans make an incredible nut milk. It’s nutty and tastes like, well, pecans—even more so if you use freshly roasted pecans instead of raw. I prefer mine with a touch of maple syrup and a dash of vanilla. Sip it chilled for an all-natural treat.
Unlike almond milk, which requires straining and leaves gritty almond pulp behind, pecan milk doesn’t require any straining at all. The pecans blend into super-creamy oblivion, which makes this a no-waste nut milk that contains all of the nutrients and fiber you would get from a handful of pecans.
I absolutely love homemade pecan butter and homemade cashew milk, so I’m not sure why I didn’t think to make pecan milk until now. I finally tried making some a few weeks ago, after buying Malk’s pecan milk at Whole Foods (highly recommend, if you don’t want to make your own). So far, I’ve enjoyed pecan milk on its own, with granola, and in my coffee, and loved it every which way.
The only downside to pecan milk is that pecans are not the cheapest of nuts. But, I know from my pecan butter recipe that some of you lucky ducks have a pecan surplus. For those who don’t (hi)—I still think it’s worth the cost. You can cut the pecans with other nuts, if you’d like. Cashews also blend into creamy nothingness, which makes cashew milk my other favorite nut milk.
Pecan milk has a more nut-forward flavor, while cashew milk is neutral. Both are infinitely better-tasting than standard store-bought almond milk. Once you start, you’ll never go back!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 4 servings
- Category: Drinks
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 ½ cups or 36 ounces).
- 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
- 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.
- 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.
- 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.
On soaking: Most nut milk recipes will tell you to soak your nuts for 4 hours before blending to make your nut milks more nutritious and easier to blend. Feel free to do so. I have no patience for soaking and my Vitamix can easily blend pecans into oblivion without pre-soaking. Pecans are so soft that I suspect less expensive blenders could also make do with un-soaked nuts, but that will really depend on your blender.
Raw vs. roasted pecans: Raw pecans make a lovely milk with a more subtle pecan flavor. For more intense pecan flavor, you can roast raw pecans on a small, rimmed baking sheet for 5 to 8 minutes, stirring halfway, in a 350 degree-Fahrenheit oven. Don’t attempt to make pecan milk with pre-roasted, store-bought nuts; those nuts are often coated in oil and have gone rancid already.
Change it up: You can add a pinch of cinnamon to this milk for some spice, although I prefer it without. You could also sweeten the milk with a couple of plump, juicy Medjool dates (be sure to pit them first). For chocolate pecan milk, blend in cocoa powder, to taste (you really need to blend it in the blender—it’s impossible to incorporate by hand!).