Fresh Pecan Milk

Sunday, April 20, 2008

Pecans deserve a fair shake in our kitchens.

Often overshadowed by the similar looking walnut, and disguised in overly sweet Thanksgiving pies, pecans rarely have the opportunity to stand on their own flavor. Taking a moment to sample a raw pecan may surprise you with the nuances discovered within.

dish of pecansLightly smoky in flavor with a hint of maple syrup essence this nut is anything but simple. With three times the sugar content of a walnut, pecans can offer themselves up as a wonderful return to subtle sweetness in our meals and snacks. Sprinkled on top of oatmeal, added to a salad, or stirred into homemade veggie burgers introduces the soft crunch of a raw pecan with its smoldering sweetness. To kick your pecan experience up a notch, make a decadent raw pecan milk to roll over your tongue and then make a roasted pecan milk to see how they compare. Added to smoothies, or poured over oatmeal, pecan milk will have you asking who needs another nut?

Fresh Pecan Milk

In a mason or glass jar, cover pecans and pitted medjool dates with hot water, and soak overnight.

Pour the saturated pecans, dates, and soaking water into a blender and add the pinch of salt with more water to bring the liquid level 3/4 of the way up the blender. Blend well, grinding the pecans as finely as possible to extract their flavor.

Continue blending, tasting the mixture for sweetness levels. Additionally, Agave Syrup or maple syrup can be added to further sweeten the pecan milk.

Strain the mixture through a medium sized sieve, pressing the liquid out of the nut pulp.

The nut pulp can be returned to the blender and ground again with more soaked dates for a second extraction. The resulting second extraction is good, though not quite as flavored as the first extraction.

Strain all the liquid through a clean damp cloth for a finer product, squeezing as much of the liquid out as possible.

Regarding the nut pulp: toss it in your garden or spread it out in a thin layer and dry in the oven. When dry, toss it into your next batch of bread or muffins.

Refrigerate and enjoy!

6 Comments

posted April 20th, 2008 at 12:57 pm

I have always been a pecan lover, and when I was a kid, I was astounded by the fact that pecans taste like their “flavor” in butter pecan ice cream…I remember eating a pistachio and thinking “this tastes nothing like the ice cream or pudding”…

posted April 20th, 2008 at 1:28 pm

Oooh! I’m gonna have to try that!
would it work well as a dairy replacement in cake recipes?

I don’t know Buck- I haven’t tried baking with this nut milk or for that matter heating it very much.
Baking seems to always be a bit picky… I’ll try it though.

–McAuliflower

- Buck
posted October 5th, 2009 at 11:56 am

[...] to BrowniePointsBlog.com, all you have to do is take one cup of raw organic pecans, two pitted medjool dates, a little pinch [...]

posted February 23rd, 2010 at 8:29 am

From what I have read, you are supposed to drain away the soaking water, not keep it and rinse the nuts thoroughly before using.

- Dee
posted August 20th, 2010 at 7:07 am

We can’t do dates right now (intolerance), but I’m going to try this recipe and just add maybe some liquid sweetener if it needs it. We’re used to our drinks on the more watery side anyway (used to packaged rice milk…).

- Pauline
posted January 19th, 2011 at 11:57 am

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