I recently discovered that you can use the same process for almond milk or any nut milk recipe an just exchange the nuts. The only variety between recipes is the variety of sweetness. This recipe for pecan milk is a simple one, sweetened naturally with dates, making for a perfectly satisfying and slightly sweet milk alternative. You may use this recipe for almond milk as well.
I chose pecans, because I happen to have an abundance of them around the holidays, plus I actually prefer their taste to almonds. The pecans make for a nutty, wintry flavored milk, perfect around the holidays or throughout the winter. The process is quite easy – soak the nuts over night, blend with sweetener like dates, then strain with a cheesecloth or small strainer. You can store the milk in a glass jar with an air-tight seal like the weck juice jar I used.
Now that the holidays are over and the family has gone home, I can get back into a routine of eating a bit more normal and healthy, which feels really good. We ate well over the holidays, to say the least. Cinnamon rolls, lasagna, pulled pork, chicken pot pie, and bacon and egg strata were just a few recipes on my menu. But now I’m tired of cooking, lacking in zeal from all the picky eaters I tried to please (some more successfully than others), and in need of a cleanse of sorts. I’ve been having oats for breakfast most days, a light lunch of leftovers or soup, and soup or stew for dinner. I’m hoping desserts to be more of a rarity this month but this pecan milk sure does satisfy my sweet tooth cravings!
I found many uses for pecan milk- over oatmeal, alongside some chocolate or a small sweet treat, for a mid day snack, but my favorite way to enjoy it was as a late night drink warmed up with a cinnamon stick. I found it to be a delicious and healthy alternative to hot chocolate. Or add in a little dark chocolate for a little light indulgence! Enjoy!
- 1 1/4 cups raw or toasted unsalted pecans
- 4 cups filtered water
- 2 dates
- 2 tablespoons honey
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- dash of salt
- Combine pecans water and salt and soak in an air-tight container over night (minimum 9 hours) in the refrigerator.
- Pour pecan/water mixture into a blender (note that the liquid should be a golden color). Add the two dates, honey, cinnamon, and nutmeg. Process on high for 2 minutes or until smoother.
- At this point you can strain out the nut pulp through a cheese cloth or a strainer or you can just keep as is if you don't mind the gritty texture. (If straining, save the excess nut pulp to use in oatmeal or cookies).
- Store the milk in the refrigerator in an air-tight container, like the weck juice jar I used. This will last for about 2 weeks.