Homemade Salted Maple Pecan Milk
Total Time
6 hours and 10 minutes
Prep Time
6 hours and 10 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 1 cup raw pecans
- 4 cups filtered water
- 2-3 tablespoons maple syrup
- pinch or two of sea salt
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Preparation
Step 1
Add pecans to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.
Step 2
In the morning, drain pecans from their soaking water and rinse them in a colander.
Step 3
Add soaked pecans and 4 cups of fresh filtered water to a high-powered blender. Add in maple syrup and sea salt.
Step 4
Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.
Step 5
Place your nut milk bag over a large bowl or pitcher. Pour the pecan milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.
Step 6
Pour the pecan milk from the bowl into glass jars. Milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.
Step 7
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