I am so impatient. Really. I have the hardest time making things that actually require me to start the day ahead. Mostly because I only realize this right at that moment when I'm going to start my baking (it's usually baking) and read that the first step requires something to sit or soak or proof or whatever overnight.
Overnight?! No way! Because when I bake it's because I want cake or bread now, or at least 2 or 3 hours from now, but definitely not tomorrow.
This is why I never make sourdough, and why I shamelessly dropped out of the Bread Baker's Apprentice challenge before the first week even finished. Forget proofing, I'm more than happy with challah, which everybody knows is Jewish for "The World's Most Perfect and Delicious Bread," and which I (and you too!) can make, start-to-finish, in less time than it takes me to watch Forrest Gump for the 87th time on AMC.
And yet, despite all these truths, I'm about to share with you a recipe that you won't be able to taste until tomorrow. Or at least until very, very late tonight. I know. I'm awful, but read on...
So the recipe is for homemade Pecan Milk, which is a dairy-free "milk" similar to almond or rice milk, but better. Better because it's lusciously creamy and tastes kind of like an amazing nutty milkshake, except that it's actually healthy. According to ILovePecans.org (that's an actual website although I suspect it *might* be a little biased), pecans contain more than 19 vitamins and minerals -- including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. They're also a great source of fiber, and have been shown to control weight and possibly even prevent heart attacks.
So basically here I'm giving you a recipe for life-granting elixir. A life-granting elixir that tastes like a milkshake. Aren't I awesome?
You can drink pecan milk (aka life-granting elixir) straight, over ice, or even in your coffee in place of regular milk or soy milk. Pour it over your cereal. Warm it up and drink a big mug of it while sitting on your bed wearing pajamas and listening to your Kindle read you a bed-time story in her sexy robotic Kindle voice. It's the future, kids. And in the future we have talking paper and milk made out of nuts. And pajamas. It's like the Jetsons.
So the only problem that I see is trying to figure out what to do with the eight hours you have to let the nuts soak. You probably already have plenty of things to do, but if no, here are a few suggestions:
First, you should make this perfect for Fall Pumpkin Spice Challah.
That only took three hours, so now you should make this Vanilla Bean Challah so that you don't have to share the pumpkin one.
It's now been six hours and you're probably craving a little protein, so why not make yourself a bowl of this Pumpkin Chili.
And now it's time for the milkshake.
Oh and by the way, this recipe also works fantastically with cashews or, if you love luxury and want to lavishly celebrate the end of the recession, macadamia nuts. (Gasp!)
It's the future, kids. Enjoy it.
Pecan Milk
1 1/4 cups raw or roasted pecans (unsalted)
4 cups filtered or spring water
1/4 cup raw honey (can substitute maple syrup)
1/3 cup coconut milk
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon celtic sea salt (or Kosher salt)
Additional honey or sugar for sweetening.
1.)Combine the pecans, salt, and water in an air-tight container. Seal and leave to soak in the refrigerator for at least 8 hours or overnight.
2.) Pour the soaked pecans and the water mixture into a blender (note that the water will have turned slightly golden from the nuts). Add the honey, coconut milk, cinnamon, and nutmeg. Process on high for two minutes or until the mixture is well combined and smooth. Sweeten to taste and store in the refrigerator. This will last one week refrigerated in an air-tight container.
Note: If you'd like a smoother beverage, pour the pecan milk through a sieve lined with cheesecloth.
