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Vanilla Cinnamon Pecan Milk

Author - Gena Hamshaw


  • 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 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.
  • Makes approximately 3 cups. Recipe can easily be doubled.