Homemade Salted Maple Pecan Milk
Incredible homemade pecan milk with rich, delicious flavors from a bit of pure maple syrup and salt! You'll LOVE this easy and delicious pecan milk recipe for coffee, smoothies and simply enjoying on its own.
Servings 8 servings
Ingredients
- 1 cup raw pecans
- 4 cups filtered water
- 2-3 tablespoons maple syrup
- pinch or two of sea salt
Instructions
- Add pecans to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.
- In the morning, drain pecans from their soaking water and rinse them in a colander.
- Add soaked pecans and 4 cups of fresh filtered water to a high-powered blender. Add in maple syrup and sea salt.
- Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.
- Place your nut milk bag over a large bowl or pitcher. Pour the pecan milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.
- Pour the pecan milk from the bowl into glass jars. Milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.
Notes
Don’t toss the nut pulp -- it can be used to make homemade crackers, add to smoothies or nut flour.
To store: store your homemade pecan milk in an airtight jar or container in the refrigerator for up to 5 days. If you find that it has separated, gently shake the jar to mix it up.