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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
Ingredients
- 1 cup (110g) raw pecans, soaked
- 3 cups (720ml) filtered water
- 3 tablespoons pure maple syrup
- 1 teaspoon natural vanilla extract
- Pinch of Celtic sea salt
- 1 tablespoon cacao powder (optional)
- 1/4 teaspoon ground cinnamon (optional)
Instructions
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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.
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Strain the mixture, using a nut milk bag, wash the blender container, and then pour the strained milk into the container.
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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.
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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