Homemade Pecan Milk


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.


21 comments:

  1. I don't know how, but I will be finding an extra 8 hours to make this (and both versions of the challah of course) in the very near future.
    Fact.

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  2. Oh my! We really like store bought almond milk, so this has to be beyond better! Thanks for the recipe (and the 2 challahs, too).

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  3. this sounds so good! I love almond milk, but I can't even imagine how good this is.

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  4. Wow this looks great! What would happen if you put it in an ice cream maker? I feel like it would turn into a glorious dairy free ice cream but I guess I'll have to try it and see!

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  5. Hi Emily Rose,

    Actually I did exactly that! Just remember two things. You'll have to up the sweetening...either by adding more honey, maple syrup, splenda, etc., because once it is frozen it will lose some of the sweetness. I also added one full can of coconut milk before freezing it. It helped make the texture much creamier. Note that this does freeze very hard because of the high water content, but it's wonderful. Actually, i think it might even work better if you poured into ice pop molds and froze them that way! Let me know if you also give it a shot!

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  6. PEACAN MILK!!!!! This intrigues me. I need to make it. Thanks for sharing!

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  7. i've heard of other nut milks like almond, but i've never heard of pecan milk before. nice photos.

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  8. I'm impatient too :) I've never even heard of pecan milk, but it sounds delicious!

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  9. Sounds interesting! I've used almond milk before, but I think I would like this one better. Cashews??? Mmmmmm!

    Thanks again for another great post!

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  10. Yum! I haven't tried any nut milks beside almond (though there is no better hot chocolate than that made from chocolate almond milk, I have decided). And I am intrigued and a little excited at the concept of macadamia milk!

    Your photos in this post are particularly nice, btw. :)

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  11. I love this recipe. Will most definatly try it. Would be a grat base for smoothies with bananas too.

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  12. I've added pecans to smoothies, of course, but this is the first I've heard of making an entirely pecan smoothie! Excellent, now I have something to do with all those pecans in my freezer...

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  13. so you didn't really make two breads and a chili did you? Love the backstory as always!

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  14. Sounds like exactly the drink I've been waiting for - not that I really need an excuse to eat more pecans, but if you're twisting my arm? then ok x x x

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  15. I'm so happy you posted this. I've been on a 3-day juice cleanse and one of the last suggested drinks of the day is a cashew milk. I've been making my own juices and did a pine-nut and pineapple "juice" but can't wait to try this recipe for pecan milk. I have a freezer full of pecans.
    Thanks!
    Kim
    www.kimsunee.com

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  16. Kim,

    It's funny because that was exactly what motivated me to try this out. I did the blueprint cleanse recently and to start it out, I did a home juice cleanse the first 3 days. This was the juice i made for my evening drink!

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  17. I've never had pecan milk before. It looks delicious! Great blog that you have here.

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  18. Alejandra:

    I was inspired by the bcp! Great (or hungry) minds think alike!

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  19. I am far more impatient than you. I simply took about 1 cup of pecans and pureed them with about 8 ounces of distilled water (I didn't measure particulary) until it was fluid enough to pour over cereal. I added a little salt and a little agave (very little because I didn't want the sweet to overpower the pecan taste). I poured it over my cereal and bananas and ate it. Tasted great! How's that for impatient? Thanks, Julie's Dad

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  20. Oh that's fantastic! I'm glad you enjoyed it. I have to recommend this to my dad because I think he'd be a fan (he can't drink milk). So cool to know that it worked so quickly!

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