Pecan Milk
Learn how to make pecan milk with this easy recipe! I love pecan milk because it's creamy, delicious and nutritious. Plus, it doesn't require straining like other nut milks. Recipe yields about 4 glasses of pecan milk (a total of 4 1/2 cups or 36 ounces).
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 1 cup raw or freshly roasted pecans (see notes!)
- 4 cups water, divided
- 1 to 2 tablespoons maple syrup, to taste
- ½ teaspoon pure vanilla extract
- Sea salt
Steps
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If you have soaked your pecans, rinse them in a fine-mesh sieve under running water. Place the pecans in your blender and add 2 cups of the water. Blend until the mixture is creamy and completely smooth, about 1 minute.
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Add the remaining 2 cups water, 1 tablespoon maple syrup, the vanilla and a couple dashes of salt (salt just amplifies the other flavors). Blend again to combine. Taste, and add additional maple syrup if you’d like sweeter milk.
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Serve immediately (I prefer my pecan milk chilled, so I add a few ice cubes to my glass) or refrigerate it, covered, for up to 5 days. Pecan milk will separate over time, so just whisk it back together before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw or freshly roasted pecans | 1 cup | Rp 60.000/kg | Rp 14.220 |
| water | 4 cups | - | - |
| to 2 tablespoons maple syrup | 1 | - | - |
| ½ teaspoon pure vanilla extract | - | - | - |
| Sea salt | - | - | - |
*Estimated market prices, may vary by region
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