Pecan Milk Recipe
Try pecans for this fun twist on nut milk.
- 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.