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.
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.
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.
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.