The Homemade Pecan Milk You Need
I can not say enough good things about this recipe. Simple. Delicious. Clean. Potentially even life changing (it certainly was for me). I would say that out of every recipe I’ve created, this is by far my favorite.
It may sound silly, but I’ve really struggled to find a milk alternative I actually enjoy. Oat milk contains a LOT of sugar and always causes me to bloat. Almond milk tastes like popsicle sticks / cardboard, and I simply don’t like soy or coconut milk. Another issue is that store-bought milk contains a lot of additives – natural flavors, added sugars, emulsifiers, GMOs, carrageenan, gums, etc. I wasn’t satisfied with anything on the market, so I decided to take matters into my own hands. And voila, my pecan nut milk recipe was born.
This recipe only has 5 ingredients including pecans, water, a date, cinnamon, and tumeric. It takes under 10 minutes to make and lasts me all week. It’s simple, affordable, delicious, and clean. Pecans are generally considered to have a sweet and rich flavor, which is why they are often used in desserts. I have found that they add a slightly sweet taste to the milk, which I personally love. They offer a range of health benefits due to their nutrient-rich composition, and are a good source of monounsaturated and polyunsaturated fats, protein, fiber, and essential minerals like manganese, magnesium, and zinc. The low glycemic index of pecans means they help regulate blood sugar levels. Additionally, pecans contain minerals essential for bone health, such as phosphorus, magnesium, and calcium. Although you can use cashews, walnuts, pistachios, almonds, or any nut, I highly recommend using pecans because of their natural sweetness.
Dates are a nutrient-dense fruit rich in fiber and natural sugars, providing a quick energy boost and added flavor. Cinnamon and turmeric both have antioxidant properties that help regulate blood sugar levels, improve metabolism, and support overall health and well-being. This nut milk is both delicious and nutritious.
I like to start by soaking the nuts in hot water for about 5 to 15 minutes. This step not only makes them easier to blend, but it also improves their digestibility by reducing enzyme inhibitors and phytic acid. Soaking also makes the nutrients more bioavailable, enhancing mineral absorption. Once the nuts are done soaking, I drain the water and add the pecans to a blender with one pitted date, 3 ¾ cups of water, a generous sprinkle of cinnamon, and a dash of turmeric. Blend everything on high for about 2 minutes, and that’s it!
At this point, you can pour your milk directly into a glass jar for storage or strain it using a cheesecloth to remove the nut residue. Personally, I don’t mind the residue because it adds extra protein and fat to my milk, but the texture might not be for everyone, so feel free to strain it if you prefer a smoother consistency.
One last thing to note: if you skip the straining process, the milk and nuts will naturally separate in the fridge, and thicker clumps may form throughout—at the top, bottom, or even inside the milk itself (this is the nut residue I referenced above). These clumps are simply the natural oils and fibers from the nuts. It’s completely normal, so don’t worry about the texture. Just give it a good shake or stir before using to mix everything back together. If you do strain the milk, it will have a smoother, more uniform consistency, but you’ll still need to shake it to prevent separation. And that’s it! This recipe has been a game-changer for me, and I hope you enjoy it too.
Ingredients
1 cup nut of choice (I highly recommend pecan nuts)
3 ¾ cups of water
1 date
De-pit your date before adding it to the blender
A generous amount of cinnamon
A dash of turmeric
Make sure not to add too much or it will turn your entire drink yellow / orange
Instructions
If you have the time, soak your nuts in a bowl of hot water for about 5-15 minutes
Drain the water from the bowl and add your nuts to a high-speed blender
Add the date, cinnamon, and turmeric to the blender. If your date has a pit, make sure to remove it
Blend on high for about 2-3 minutes
Optional step: Strain your milk using a cheesecloth which you can find here. As mentioned above, straining the milk removes the nut residue, giving you a smoother, more uniform consistency. This process separates the nut pulp from the liquid, resulting in a thinner, silkier milk. If you prefer a cleaner texture, this step is ideal. However, if you don’t mind a little extra fiber and protein, you can skip this step. Or try it both ways and see what you prefer
Pour your milk into a container and store for up to one week
ENJOY
Reminder: Make sure to give your milk a stir or a shake before using it as the water and nuts will separate in the fridge.