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!
Pecan Milk Recipe
- 1 1/4 cups unsalted pecans, raw or toasted
- 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 nut milk bag, 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. This will last for about 2 weeks.
I want a glass!
What a great idea to save the excess pulp for cookies!
i am going to try this recipe! Sounds so good!
I’m dreaming of this in a pumpkin pie smoothie. YUMMMMMM 🙂
We love milk at our house, I make a few batches a week. This week has been almond/hemp next week walnut/hemp!
This does sound like a great winter treat. It still reminds me of the holidays.
I would never think to do this. What a great post, Becky! I’ll bet this would be so good steamed and topped with a sprinkle of cinnamon.
Sounds like a perfect way to enjoy it to me!! So great to see you today!
i absolutely adore pecans! i make a batch of pecan butter every couple of weeks and it’s one of my very favorite things in the world. i never thought to make milk with it, but it makes perfect sense!
I’m a big pecan fan too… the best nut in my opinion!! Let me know what you think if you get a chance to try the recipe!
I’m so making this soon. This looks really delicious and a healthier option to dairy milk!
Thanks Tia! When you give it a try, let me know what you think!
So I made it, but I did with just the pecans and water (and figured I would sweeten whenever I used some). Goodness!!! This stuff is great. I have about 2lbs of pecans in my freezer still and as soon as this batch of milk is done, I’ll be making more. This is such a great alternative to dairy milk. Thanks again.
Oh good grief, I am so obsessed with this idea! I LOVE pecans. Can’t wait to try this out with my new blender. Thanks, Becky!
Kate, let me know what you think! Personally, I prefer pecan milk over almond any day!
Thank you so much! I have both coconut and almond allergies, so this is an absolutely fantastic recipe to have. (And a relief!)
oh you will love this then!! Glad you stopped by my blog 🙂
I buy different nut varieties in bulk and I thought about making pecan milk (I love making almond milk from scratch now!) and I came across your recipe. I, of course, soaked my pecans right away! I couldn’t wait to come home from work today and make it! Instead of honey, I replaced it with pure maple syrup. I added the cinnamon, but not the nutmeg. It tastes DELICIOUS! Thank you for sharing this recipe. I think I found a new love in my dairy-free milks!
wonderful!! I’m going to have to try maple syrup next time!!
i bet this is great on its own but i have visions of blending it with a bit of coconut ice cream…. thanks for this!!
That sounds fabulous Suzi!!! It would make a great dessert that way!
Oh, this looks and sounds so delicious! Can’t wait to try it and ‘experiment’. Thinking of freezing some to make a ‘milkshake’! What a treat! 🙂
I think it would make a delicious milkshake!!! I also use if for coffee creamer 🙂
Just made this and it was deliscious! But after sitting in the fridge for an hour, it separated. Is that normal or did I do something wrong? I don’t mind just mixing it up if I’m drinking it but I was going to make yogurt out of it, so not sure I should use this batch. Did this happen to anyone else?
Diana, mine separates too. I just shake it up before using it. Hope that helps!
I’m so thrilled to see this. I just rented a house in Tennessee, and in the yard is a HUGE pecan tree, probably 70 years old. I’m so excited!! Free milk, wheeeeeeeeeeee!!!!!!!
Oh my gosh!! Lee Ann you scored big time!! Pecans are my favorite. I think you could also make pecan butter (instead of peanut butter) and I just made a tart that I’ll be posting later this month that has toasted pecans in the crust. So much you could do with them! I hope you don’t get sick of them!!
I have 6 gallon size baggies of pecans.. I am definitely giving this a go. Thanks for the great idea. What would you need to make it into butter?
Regina, as for pecan butter it’s even easier!! I would roast the pecans in the oven for 6-8 minutes or until fragrant, let cool, then process in a food processor with a little bit of salt for 10 minutes or until smooth like butter. Sometimes it takes a while to completely process them so just keep the processor going until they’re like peanut butter. Then you can add any flavoring you’d like – more salt, maple syrup, honey etc. Enjoy your pecans!