How to Make Pecan Milk (and Why)

How to make pecan milk

Ever heard of pecan milk? I’ve been making homemade almond milk and coconut milk for years, but never thought to make pecan milk until recently.

It’s crazy that I never thought to make it since our whole family loves pecans and we often freeze pounds and pounds of them each year. It is also delicious and is now my favorite non-dairy “milk” by far!

It doesn’t have the amazing health benefits of camel milk, but pecan milk is pretty awesome on its own.

Why Pecan Milk?

A couple of times a year, my family gets together with some of our closest friends for a week with their families. Last time, we were in the mountains of Colorado and far away from any grocery store. It is a week of awesome craziness with 20+ kids in one huge house and cooking each meal from scratch.

To make things easier, we create a meal plan (using this super-easy program) and divide the list among the families so we can all bring some of the groceries in. We divided the staples (meat, veggies, fruit, etc.) between the families and we also brought some other foods (like kombucha!) and snacks to share.

One of the families brought pecan milk that was on demo as a new product at Whole Foods where they stopped to shop on the way in.

Lightbulb moment:

The store bought milk was pretty expensive and had added sweeteners, but it tasted amazing! I realized we could make a simpler version at home and avoid the sweeteners.

How to Make Pecan Milk

When we got home, I started experimenting with this recipe and now it is a staple in our kitchen. My kids all love it and it is more creamy than almond or coconut milk, so it is great in recipes. It also adds great flavor to soups and is great over some homemade granola.

The best part:

This recipe is so easy that my kids can make it!

We never run out of milk now and my kids love getting to make this recipe themselves. (Though, to be fair, it is hardly a recipe because it is so simple to make!)

How to make pecan milk

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Make Pecan Milk Recipe

Prep

Total

Yield 4 cups

Make pecan milk at home with this simple recipe that yields a delicious creamy pecan milk that your whole family will love.

Ingredients

  • 1/2 to 3/4 cup pecans (raw is best, but at least unsalted)
  • 1 quart (4 cups) of water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla (optional)
  • 1/2 teaspoon cinnamon (optional)
  • 10 drops vanilla cream stevia extract (optional) or other sweetener

Instructions

  1. Soak the pecans in a bowl or pitcher with filtered water overnight or for up to 24 hours. I left mine on the counter during this time. The longer they soak, the creamier the finished milk will be.
  2. After soaking, pour off the water and rinse the pecans really well.
  3. Put in a high powered blender and add 1 quart of hot (but not quite boiling) filtered water and salt.
  4. Add cinnamon and vanilla if using.
  5. Blend for 3 minutes or until completely creamy.
  6. Let sit for about 2 minutes and pour through a fine strainer. I recommend a huck towel or cheesecloth over a wire mesh strainer for this. Squeeze the cloth/towel to help get any remaining milk out after the majority has drained.
  7. Store milk in a glass jar or pitcher with a lid in the refrigerator for up to 1 week.
  8. Use in coffee, on cereal, in recipes or just as a refreshing drink on its own.

Notes

Any sweetener of choice can be used in this recipe. I prefer stevia for a sugar-free option, but maple syrup and raw honey work well too (Use about 2 tablespoons of either on of these or to taste). You can also add 2 tablespoons cocoa powder for a chocolate variation.

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My kids love this pecan milk recipe mixed with some homemade granola and fruit. It’s great for days when they wake up early and come scampering into our bedroom asking “Mom! I’m hungry…what can I have?”

Do you love pecans? Ever tried pecan milk?

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Reader Comments

  1. Sounds delicious! I love pecans! Is the salt and sweetener really necessary? Have you tried a little ginger or cardomom yet?

  2. Thank you For Sharing this Recipe. I love Almond milk and also my son. I always buy the Organic almond and soy milk from the grocery store. now I can make my own. You are blessings to everyone. I learn a lot from your website. from making my own lotion, liquid hand soap, deodorant etc. though I’m busy mom. I always find time to make your recipe on weekend. and my Family Love it. I’m trying to switch from chemicals to Chemical Free inside my house. I love Organics. Thanks again for Creating this Website.! Your GOD Send!

  3. It sounds fabulous. I will definately give it a try.

  4. We tried Pecan milk recently from the Branch Basics web site: https://branchbasics.com/blog/2015/12/homemade-pumpkin-spiced-pecan-milk/ It is pumpkin spiced and O M G was it incredible!!! The only issue I had was not being able to strain it through my normal means which is a dish towel. It was SO creamy (i’ve only made it once) that it does not like to move easily through. Going to try the fine mesh strainer then towel here soon. May have to break down and go to Jo-Ann Fabrics for some cheese cloth, which I have never used since towels have always worked for almond and coconut milk for me.

    Then again, I used more than a cup of pecans, that may be my issue more than anything lol.

    • Also, the sweetener for the branch basics recipe was dates, it really was perfect. Not sure I want to try anything else yet since being so in love with this batch really turned me on to making this milk more often : )

  5. Sounds yummy. Where do you find pecans by the pound!? They’re always so expensive at the store.

  6. Hi Katie! Do I throw out the water that the pecans were soaking in? Also, I passed on the information about Camel Milk to my Step Son for his child with Autism. I found a few places in Chicago so that I can try. It’s 25 dollars for 16oz!!I wonder how much to consume to see results. They live in Nashville; hopefully, they can deliver there.
    Thank you for helping others 🙂 Bless you an your family.v

    • I just heard that B12 helps autistic kids sleep better. Just thought I’d mention it…

  7. Could you substitute any nuts for the pecans with the same ratios of other ingredients? Also, can you use the leftover s for use as a flour?
    thanks–love your posts.

    • I love your blog, Katie. ?

      I too am wondering what to do with the leftover solids…maybe use like okara (leftover solids from making soy milk)?

      Thank you!
      Dara

  8. I LOVE pecans and fall is the best time to buy and freeze a bunch of them. THANK YOU for posting this recipe in time for me to stock up. =)

  9. I make cashew cream for my coffee. 2.5 cups of water and 1 cup of cashews. Blend 2 min.
    No straining needed. I was a 1/4 cup low on cashews this morning. Having just read this article, I substituted pre-soaked and dehydrated pecans I keep on hand. It turned out just fine and gave my coffee a little extra nutty flavor. I can’t wait to try the recipe for the milk with my kids.

    • Thanks for sharing your cashew cream recipe!!! I love all nut milks. They are even better homeade. I haven’t tried pecan milk yet because my neighbors tree didn’t yield any last year. There are tons of green ones ready to drop this year! Yay!!

  10. Hi 🙂 When do you add the sweetener? If I wanted to use honey, I’m guessing, adding it after straining and the re-blending to ensure even distribution – otherwise some would naturally be left with the pulp. Does it matter for the stevia? Thanks 🙂

  11. Where do you get cheap pecans???? Please share! They’re so expensive in the stores!!

    • I second this. While purchasing pecan milk is expensive I feel like it would be near as expensive for me to buy pecans. Where do you get yours?

  12. I have tried a one hour hot soak with good success with nuts (and beans too). Put nuts in a saucepan and add water just to cover them. Heat until steaming (or boil if you wish). Immediately turn off heat and leave on the burner to soak for an hour. I pour off the water and put in blender with 1 cup of the filtered water. This is just enough fluid to make a thick cream and keeps the nuts near the blades for quicker processing. Once it is smooth I add my flavorings and the rest of the water. I have found that this soak will consistently hydrate all the nuts or beans and has become my preferred method, Particularly when I am behind the eight ball and forgot to pre-soak.

  13. You can use any nut. I make milk with the pistachios, walnuts, pecans, cashews, going to try hemp seed milk next.
    My recipe is a half a cup of nuts. 4 cups of water, half a cup a dates, and one vanilla Bean. And a pinch of salt. I do not strain mine. But they are delicious.

    As to the cost of nuts, I just say it’s my health and I spend it.

  14. Haven’t tried pecans yet, but bet it would be great with dates as a sweetener. I have made cashew milk, it is pretty easy and Brazil nut milk (very rich!).

  15. Another recipe that you might enjoy is to blend some roasted cashews, dried dates, and water in a blender. Tastes awesome.

  16. Best nut milk recipe by far. I added a 1/4 tsp Vital Proteins Gekatin while blending si I’m anxious to see how it comes out! Thanks!

  17. I really love how simple this recipe is! I kept the strained pecans from the cheesecloth and DIY’d myself a face scrub, I also used a little with my soap and the natural oils made my hands silky smooth, I love this Wellness Mama!

  18. Just made this pecan milk … Smells divine! I was wondering why you use hot water? I have made a lot of different nut milks but always with cold water. Thanks for sharing this and for all you do. I have learned so much from you.

  19. Delicious! I used 1 cup of pecans, with cinnamon and maple syrup, it’s fantastic! Approved by my family!

  20. I was so disappointed to read this post. I thought I was the only genius making pecan milk. I will dehydrate mine after soaking before making the milk. I think the milk tastes like a pecan praline in liquid form. For anyone who is also making yogurt from their nut milks, I did not have a good result with the pecan milk. I do not recommend culturing.

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