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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!)
Pecan Milk Recipe
Ingredients
- ½ - ¾ cups pecans (raw, unsalted)
- 4 cups water (hot)
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
- ½ tsp cinnamon (optional)
- 10 drops vanilla creme stevia (or other sweetener, optional)
Instructions
- Soak the pecans in a bowl or pitcher with filtered water overnight or for up to 24 hours. The longer they soak, the creamier the finished milk will be.
- After soaking, pour out the water and rinse the pecans really well.
- Put in a high powered blender and add the 4 cups of hot filtered water and salt.
- Add vanilla and cinnamon if using.
- Blend for 3 minutes or until completely creamy.
- Let sit for about 2 minutes, then 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.
- Stir in sweetener if using.
- Store milk in a glass jar or pitcher with a lid in the refrigerator for up to 1 week.
- Use in coffee, on cereal, in recipes or just as a refreshing drink on its own.
Notes
Nutrition
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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?
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 🙂
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!!
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. =)
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
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…
Sounds yummy. Where do you find pecans by the pound!? They’re always so expensive at the store.
We tried Pecan milk recently from the Branch Basics web site. 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 : )
You can get paint strainer bags from the hardware store. Two for two bucks. They look just like nut mylk bags and you squeeze them like you would teats on a cow. xD
It sounds fabulous. I will definately give it a try.
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!
Sounds delicious! I love pecans! Is the salt and sweetener really necessary? Have you tried a little ginger or cardomom yet?