This maple pecan milk is simple and delicious, and is a healthy holiday treat. I'm making a double batch of this milk to serve at my thanksgiving brunch this week. Maples and pecans were just meant to live in the blender together. Just divine.
I love making pecan milk because you can get away with not straining it if you don't mind a tiny bit of texture. If you choose not to strain it, you get the nutrients of the whole nut.
Pecans are an excellent source of protein, fiber, and healthy unsaturated fats that can regulate cholesterol and protect against heart disease. They also contain significant amounts of antioxidant vitamin E, and alkaline-forming minerals such as calcium, magnesium, phosphorus, potassium, and zinc.
Always purchase pecans from a store with a high turnover to ensure maximum freshness. The nuts should be full and plump. Never buy pecans that are shriveled. These nuts are past their prime. Pecans have a high fat content and are susceptible to rancidity. So, store them in a sealed container in the fridge or freezer.
I shared this maple pecan milk on the Kitchenthusiast® recipe blog last year to celebrate the launch of the KitchenAid® Pro Line® Series blender. This is now the most powerful blender in the world, and it easily pulverizes the pecans for this milk for a really smooth consistency. Watch my Tess-timonal video to see more about why I'm using this blender now and how it is better than anything else on the market.
For those of you who've been asking me what is on my thanksgiving menu, here is what I am serving this year:
Thai Pumpkin Soup
Creamy Rosemary Mashed Potatoes
Thyme Mushroom Gravy
Creamed Spinach with Shiitakes
Cauliflower Sage Stuffing
Lemon Garlic Green Beans
Slow Cooker Sweet Potatoes
Candied Maple Pecans
Sweet Potato Pudding
Chocolate Espresso Torte
For those of you in the U.S, Happy Thanksgiving. May you have a loving and peaceful weekend with family and friends.
I am thankful for all of you.
*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.