Toasted Pecan Milk

INGREDIENTS

2 cups pecans
cold water
pinch of sea salt

Optional Add-ins:
Cinnamon
Honey
Maple syrup
Vanilla Extract

This pecan milk is delightfully rich and creamy, with just a hint of bitterness to balance the sweet. This is a base recipe; feel free to improvise with add-ins like cinnamon, honey, and maple syrup. Use in place of your favorite cow or nut milk for
cereal or steamed in a cappuccino. It makes for a very rich and creamy hot chocolate.

INSTRUCTIONS

1. Toast pecans at 300˚F for 15 minutes, until deep brown and fragrant. Let cool completely.

2. Place pecans in a large bowl or container and cover generously with cold water. Cover and let soak overnight at room temperature. The next day, drain and discard soaking liquid.

3. Transfer soaked pecans to a high-powered blender and add 4 cups of fresh cold water and a pinch of sea salt. Blend on high until very creamy and smooth, 2-3 minutes. (At this point, if you’d like to add any sweeteners or flavoring, add now
and blend 20-30 seconds longer).

4. Strain milk through a fine mesh sieve lined with 1-2 layers of cheesecloth. Be patient, as this part takes time. Swirl it around or tap on the sieve to help the milk pass, but don’t press on the solids as they may sneak through.

5. Transfer to a glass container and refrigerate for 7-10 days.

Pecan Milk next to a mug of hot cocoa