cinnamon vanilla pecan milk header

I suppose the title of this post ought to have been “potable giving,” but it just didn’t have the same ring! Thank you so much for the enthusiasm about yesterday’s gift guide. At the end of that post, I mentioned that my favorite type of gift giving is the edible kind, and it’s true: there’s nothing I love more than to share tasty, homemade treats with the people I love. Giving the gift of food or drink is a wonderful way to share your enthusiasm for plant based food and to show a special person that you care enough to create something unique.

It can be hard to plan edible gifts during the busy holiday season: food preparation is time consuming, and many of us are already so busy cooking for potlucks and family gatherings that the idea of yet more time in the kitchen is a drag. Between now and Christmas, I’ll be sharing 9 ideas for edible giving that I hope will prove simple, inspiring, and fun. And I’ll start with this decadent nut milk.

Almond milk and hemp milk are my two standard homemade nut milk recipes, but I love branching out every now and then. I’ve recently experimented with Brazil nut milk and homemade coconut milk (I especially like the former). In the past, I’ve made tahini milk, pumpkin seed milk, and cashew milk as well. I’ve always thought about pecan milk, and since I associate pecans with the holidays, I thought this was the right time of year to test it out. The milk, which is infused with vanilla and cinnamon, exceeded all of my expectations. I’m excited to give it to friends this year, and I hope you will be too.

Vanilla Cinnamon Pecan Milk
Author: 
 


Ingredients
  • 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
Instructions
  1. 1. Soak the pecans for a few hours (or overnight) in water. Rinse them.
  2. 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. 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 bag or 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. 4. Store pecan milk in an airtight container in the fridge. It will keep for 3-4 days.
  5. Makes approximately 3 cups. Recipe can easily be doubled.

I’ve been using some of the bottles that some of the JRINKs I was lucky enough to sample came in. But you could store–and then gift–the pecan milk in any glass jar. I always keep nut butter, tahini, miso, artichoke, and roasted red pepper jars (among others) and reuse them for storage or gifting.

If you like, you could gift the pecan milk along with something crunchy to enjoy alongside it for breakfast. I put together a simple jar of buckwheat, dried apples, dates, almonds, sunflower seeds, and spices.

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Such a cute gift package! Breakfast in jars 🙂

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Of course, the pecan milk is also great in cereal, hot or cold, in smoothies, or as a creamy evening treat. I hope you love it.

xo

 

Vanilla Cinnamon Pecan Milk
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3½ cups
 


Ingredients
  • 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
Instructions
  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 bag or 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.

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