10dropsvanilla creme stevia(or other sweetener, optional)
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.
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 of these or to taste). You can also add 2 Tablespoons cocoa powder for a chocolate variation.