Pecan Milk

If your down for sweet, creamy, nutty milk, this plant-based milk is for you! Pecans are soft with a sweet nutty and buttery flavour. When paired with maple syrup, they are an absolute delight! Any nut and seed can be turned into delicious milk , It’s totally up to you what you pair it with, for example – cacao powder and hazelnut will make a great chocolate milk, pecan, maple and cinnamon, will make a delicious warming spiced milk, coconut and vanilla also pair very well, the possibilities are endless! Do you have any classic and or different combinations that work really well together?

What are pecan’s good for?

Pecans are rich in fibre, full of healthy monosaturated fats, they contain vitamin A and E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. An awesome addition to your diet, add to salads, baking and when transformed into milk to make tasty beverages, You can enjoy this tasty nut in any way.  


1 cup of Pecans

800ml Filtered water

Pinch of pink rock salt


Soak the pecan nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy = less water or light and smooth = More water.

Pour the milk through a nut milk bag or fine mesh strainer and press the pecan meal through whatever straining method you choose to use and squeeze out as much liquid as you can with the back of a spoon, if pressing the moisture out through a sieve. This should leave you with 750ml – 800ml of pecan milk and around 20g of nut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pecan meal looks dry and crispy, store away in an air tight container for up to a month.

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