Homemade Pecan Milk

Name: Homemade Pecan Milk
Prep time: 24 h 10 min
Cook time: 2 min
Total time: 24 h 12 min
Yield: 5
Ingredients: 1 cup pecans; 4 cups water, for soaking; 3 cups water; 1/2 teaspoon sea salt; 2 tablespoons agave nectar (optional, honey coconut nectar, or maple syrup also works)

February 4, 2016 // 24 Comments »

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Switch up your almond milk and try some Homemade Pecan Milk!! It’s such a fun dairy free alternative and completely customizable!

Sometimes I get these ideas in my head. Luckily the ideas aren’t so much “Hey, skydiving would be cool…” but rather “I wonder if I could make Homemade Pecan Milk?” haha I usually have these ideas for a good week and if they are really good ideas they stick around until I actually do them. Sometimes mediocre ideas even get executed too. Ok ok ok maybe some bad ideas, but whatever, YOLO. Bam. I think the moral of the story is I have ideas.

I feel like this is more pecan cream, or pecan milkshake. I’m dying to freeze it or try to make some ice cream out of it because it is so flavorful and so decadent and oh so delicious.

Ok, I just talked to my scientific consultant (aka husband) and he said it might get too icy for ice cream. Bummer. I’m sure there’s a way to keep it creamy and delicious while keeping it non-dairy, right? If anyone knows, comment below. I NEED to know. Yes, you should be reading that last sentence in a super scary and intense zombie voice. Neeeed.

Pecan milk is so decadent and indulgent and flavorful in its own right. If you want to read more about my love for pecans (I mean, why wouldn’t you?) head here.

[bctt tweet=”Why buy the cow when you get pecan milk from your blender?”]

Once I was reading one of those trashy celebrity gossip magazines. This is like pre-internet taking over the celebrity gossip game, pre-PerezHilton, pre-TMZ. I know… like olden days type stuff. I must have been a fetus. Anyway, I was reading something that was asking celebrities what their “indulgences” are. Like what do they treat themselves to, every now and then. One celebrity said orange juice.

Orange juice.

I thought it was the lamest answer ever because my mind immediately went to cookies, cake, icing from the container, five rolls of raw cookie dough. But no, she said orange juice.

It’s probably an answer I didn’t understand until I drank pecan milk. Pecan milk is the best, most unexpected treat. You can treat yourself, and indulge a bit, without totally diving into the deep end and swimming amongst the sugar. This is a concept that I’ve only recently come to appreciate. I’ve never looked at orange juice the same.

I still love indulging in baked goods, but pecan milk is a delicious and sweet indulgence. Variations? Malk has a chocolate pecan milk (um, nap time agenda) and a pecan + cold brew that I am dying to drink at least a million more times. I’m definitely experimenting with my pecan milk and doing allll these things. Oh, and dunking cookies, duh.

So if you want a fun weekend project, make this. You will love it. When my husband was in the kitchen, I told him to try the pecan milk. And then I yelled at him for “chugging it.” It might have been an overreaction.

So let’s make some Homemade Pecan Milk:

First things first, you need to soak your pecans. Pretty much as soon as this idea was conceived in my head, I soaked my pecans. I didn’t know when I was going to make the milk, but I knew they needed to soak, and soak good.

Drain the nuts and discard the water they were soaking in.

In a blender, place the pecans and hot water. I used boiled water for this, but when I went to strain it, it was a bit too hot for my hands. So either have more patience than me and wait for the water to cool after boiling, or use less hot water.

Add any sweetener you want (totally optional). If you do sweeten it, I suggest about 2 tablespoons agave (or honey or maple syrup or whatever you like).

Blend for about two minutes. I feel like in the blender universe, 2 minutes is an eternity, but I found it really made for a well blended milk.

Pour the blended milk through a strainer into a bowl or jar. I used a cheese cloth and found this to be great because you can squeeze the liquid through with your hands while straining out any larger pieces. A clean, thin dish towel also works!

Place the jar of strained milk in the fridge until ready for consumption.