Maple Pecan Milk

Recently I had this absolutely amazing cold-pressed pecan milk. I was raving about it so much I passed the bottle around to pretty much everyone who was within 3 feet of me to try it. Then I sent my husband a whole bunch of photos on Whatsapp of it with the caption “PECAN MILK!!!!”.

So obviously I had to recreate it at home. I clearly don’t have a cold-press juicer just lying around so I’m using my trusty blender for this one.

INGREDIENTS

  • 2 cups of pecans, soaked overnight or soaked in boiling water for 30 minutes
  • 3 cups of water
  • 1 vanilla bean pod, split and the seeds scraped out
  • 2 tbsp maple syrup
  • 1/4 tsp cinnamon (optional)
  • Pinch of salt

  1. Drain and rinse the soaked pecans. Add them to the blender with the water and blend on high until smooth.
  2. Pour the liquid into a nut milk bag over a large bowl and squeeze out as much liquid as you can. Discard the pulp or use it in baking.
  3. Pour the milk back into the blender and add the vanilla, maple syrup, cinnamon and salt.
  4. Blend until combined. Pour into a bottle and chill in the fridge.
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