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Vanilla Cinnamon Pecan Milk

Posted in Desserts on 2013-12-17
Vanilla Cinnamon Pecan Milk
Difficulty 5 minutes Serves 3 cups
A deliciously stripped down and simple pecan milk by Gena Hemshaw of Choosing Raw made with a pinch of real vanilla bean, cinnamon spice, and dates to sweeten. There is so much benefit to be found in replacing dairy milk with alternatives made from soaked nuts and seeds which are less allergenic, inflammatory, and mucus forming. If you're already purchasing almond milk you can take it to an even higher level by making your own in your blender! Many don't realize that most nuts and seeds can be used to make delicious milks- and pecans are no exception. They lend a very lovely rich, creamy flavor and when paired with cinnamon and dates the flavor is reminescent of cinnamon toast crunch!


1 cup raw pecans
3 cups water
4 pitted medjool dates
Seeds of 1 vanilla bean (instructions here)
2 teaspoons cinnamon (more if you like)
Pinch sea salt


1. Soak the pecans for a few hours (or overnight) in water. Rinse them.
2. Blend the pecans, water, dates, vanilla, cinnamon, and sea salt for about two minutes in a high speed blender, till the mixture is extremely smooth.
3. You can actually serve the milk as is, with a little texture, but for a more creamy and authentic drink, strain it. You can place a nut milk bagor two layers of cheesecloth over the mouth of a large container (I usually just rinse and then use my Vitamix). If you're using cheesecloth, fasten it over the mouth of the container with two rubber bands. Pour the pecan milk through and let it strain for about an hour. Squeeze the cheesecloth or nut milk bag to get remaining liquid out.
4. Store pecan milk in an airtight container in the fridge. It will keep for 3-4 days.
Makes approximately 3 cups. Recipe can easily be doubled.