I know what you’re thinking. You’re thinking that I’m trying one of the trendy diets-of-the-minute and that explains why on Earth I would post a recipe for creamy homemade roasted pecan milk. Because, after all, when there is perfectly good cow’s milk for the drinking why oh why would anyone choose to consume a nut milk instead? Well, my friends, I’m here to tell you that my diet is as traditional as it’s ever been but that I’ve added this ridiculously easy pecan milk to our ever-growing list of fridge staples because it’s legit. Like, as in, legit delicious.
Okay. So here’s the deal. In my house, we don’t drink a lick of coffee. Not a single smidge. We do, however, drink our weight in loose leaf tea. On any given day, we use coconut milk as the creamer of choice in our tea. But with fall looming on the horizon, I wanted to venture just a little bit out of that box. And so pecan milk was born.
There is always, of course, the option to drive to the store and purchase the nut milk of your choice. That’s fair. I’m telling you, though, that this recipe is so simple that it’s easier to make it at home than to go to the trouble of hunting it down in the store. There is none of that straining that has to happen with other homemade nut milks. Pecan meat is so tender and buttery that any blender worth it’s weight in salt will pulverize it quite nicely.
I’ve not tried store-bought pecan milk so I cannot speak to it. I can, however, tell you that this creamy homemade roasted pecan milk can stand alone as a heart-healthy, delicious beverage. That’s not my preferred way to consume it though. My preference is to use this yummy concoction to add nutty depth to a variety of good eats. Here are some of the ways you might enjoy it:
- Pour it over a bowl of Chocolate Pumpkin Spice Granola
- Use it in place of milk in these Chai Spice Pudding Cakes
- Try it in this Brownie Batter Sipping Chocolate
- 1 cup pecans
- 2 cups water
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- pinch of salt
- Preheat the oven to 350º. Arrange the pecans in a single layer on a rimmed baking sheet or round cake pan. Roast in preheated oven for 6-8 minutes or until pecans are browned and aromatic.
- In the canister of a blender, combine 1 cup of the water and the roasted pecans. Blend on high speed for approximately one-two minutes or until the pecans are thoroughly pulverized and the mixture is completely smooth.
- Add remaining one cup of water, maple syrup, vanilla and salt to blender. Blend on high speed for another minute. The mixture will be creamy and frothy.
- Add additional syrup, if desired, to sweeten to your preference.
Pecan milk can be covered and stored in the refrigerator for up to one week. It will separate. Shake vigorously or use a whisk to combine.
Serving Size:1/4 cup
Amount Per Serving: Calories: 66