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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?
Fantastic recipe. I just found my new favorite drink! I recently gave up coffee and this is a wonderful substitute for that warm, happy taste.
I put the remaining pecan solids into a batch of wellnessmama chocolate chip cookies and it was lovely.
Can anything be made with the strained out pulp or is it just waste?
Thanks for an awesome idea!
Love this recipe!! I’ve made it several times exactly as described and always have to pace myself so I won’t gobble it all down the second it is chilled. I think I need to try straining it with a Huck towel because I sometimes get too much pecan dust settling into the bottom of my cup.
Thanks Katie!!
Hi! Love your website, and I love this recipe, cant wait to try!
However, I can’t help but point out something…
Blending + Hot liquids = recipe for disaster
Only use hot water in a blender if it is one where the lid has a vent on the top.
If you try to do this in a NutriBullet, you will have a huge mess on your hands.
I just hope everyone is really really careful when blending hot liquids in general, no matter what type of equipment you have.
Hi – I read your recipes sometimes and am interested to try this one out, however in the past couple weeks I’ve noticed that none of the recipes on your site show the ingredients list or amounts anymore. They are not there even if I try to “print” it. Not sure if this is a bug – where do I find the ingredient list? Thank you.
So sorry about that, it’s a bug that we’re getting fixed!
Most nuts (almonds, pecan, pistachio) are very expensive here in Toronto. I did almond milk several times for fun, but it gets more expensive than organic whole milk.
I am so happy to find this recipe. I have just had a food intolerance and also allergy panel done and I could have cried when my IgE (allergy) readings came out positive for both coconut and almond. Pecans are pretty much the only but I am left with!