Maple Pecan Milk

November 20, 2017

This maple pecan milk is so incredible. It is super creamy with a delicious holiday flavor to serve for Thanksgiving or Christmas.

Maple Pecan Milk

This maple pecan milk is rich, creamy and delicious, and is a fantastic dairy-free, vegan, and paleo-friendly holiday drink for Thanksgiving or Christmas. I’m always make a double batch of this pecan milk because it is always a hit. I’m going to serve this milk at my thanksgiving brunch this week.

I love making pecan milk because you can get away with not straining it if you don’t mind a tiny bit of texture. If you choose not to strain it, you get the nutrients of the whole pecan so the milk is full of protein.

Pecans are an excellent source of protein, as well as fiber, and healthy unsaturated fats that can regulate cholesterol and protect against heart disease. Pecans also contain significant amounts of antioxidant vitamin E, and alkaline-forming minerals such as calcium, magnesium, phosphorus, potassium, and zinc.

Always purchase raw pecans from a store with a high turnover to ensure maximum freshness. The nuts should be full and plump. Never buy pecans that are shriveled. These nuts are past their prime. Pecans have a high fat content and are susceptible to rancidity. So, store them in a sealed container in the fridge or freezer.

I’m using the KitchenAid® Pro Line® Series blender to make my pecan milk, and because it is the most powerful blender on the market (delivering more power at the blade), it easily pulverizes the pecans to deliver a really smooth consistency. I don’t have the strain the milk. I still do to get it silky smooth. But, you don’t need to if you want the fiber and full nutrients of the whole pecans. If you’re using a conventional blender, you will absolutely need to strain the milk for the best texture.

Thanksgiving Menu

A lot of you have been emailing me asking for holiday recipes. Here’s what’s going on my table this year.

Thai Pumpkin Soup
Rosemary Mashed Potatoes
Thyme Mushroom Gravy
Creamed Spinach with Shiitakes
Cauliflower Sage Stuffing
Lemon Garlic Green Beans
Slow Cooker Sweet Potatoes
Rosemary Cornbread
Cranberry Sauce
Maple Candied Pecans
Sweet Potato Pudding
Chocolate Espresso Cake
Vanilla Cashew Cream

Happy Thanksgiving!

For those of you in the United States: Happy Thanksgiving. May you have a loving and peaceful weekend with family and friends. I am thankful for all of you.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


Maple Pecan Milk

This maple pecan milk is rich, creamy and delicious, and is a fantastic dairy-free, vegan, and paleo-friendly holiday drink for Thanksgiving or Christmas. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Author Tess Masters



  1. Throw the water and the pecans into your KitchenAid® Pro Line® Series blender, and blast on high for 60 seconds until the nuts are completely pulverized.
  2. Strain the mixture, using a nut milk bag, wash the blender container, and then pour the strained milk into the container.
  3. Add the maple syrup, vanilla, salt, (and cacao and cinnamon, if adding), and blast on high for about 10 seconds until combined. Tweak maple syrup, cacao, and cinnamon to taste.
  4. The milk will keep in the fridge for about 4 days. 

Recipe Notes

Get more recipes for the KitchenAid® Pro Line® Series blender.
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Photo by Trent Lanz; styling by Alicia Buszczak