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.

First, I like to soak the nuts in hot water for about 5 - 15 minutes. This makes them easier to blend and also helps improve their digestibility by reducing enzyme inhibitors and phytic acid. This process also makes the nutrients more bioavailable and enhances overall mineral absorption. Once the nuts are done soaking, I drain the water from the bowl and add the pecans to a blender alongside one date (pit removed), 3 ¾ cups of water, a generous amount of cinnamon, and a dash of turmeric. Blend everything together on high for about 2 minutes, and that’s it! You can either pour your milk into a glass jar for storage or you can take it one step further and strain the milk using a cheese cloth to capture the nut residue. I personally don’t mind having the nut residue because I know I am getting extra protein and fat in my milk. However, the texture might throw some people off, so decide what’s right for you.

Last thing to note is that the nuts and water will separate in the fridge, so make sure to stir the milk or give it a good shake before using it to mix all the ingredients back together. And that’s it! This simple recipe legitimately changed my life, and I hope it changes yours 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

1. If you have the time, soak your nuts in a bowl of hot water for about 5-15 minutes

2. Drain the water from the bowl and add your nuts to a blender

3. Add the date, cinnamon, and turmeric to the blender. If your date has a pit, make sure to remove it

4. Blend on high for about 2 minutes

5. Optional step: Strain your milk using a cheese cloth

6. Pour your milk into a container and store for up to one week

7. ENJOY

Note: Make sure to give your milk a stir or a shake before using it as the water and nuts will separate in the fridge