Maple Pecan Milk

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

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
Rosemary Cornbread
Cranberry Sauce
Candied Maple Pecans
Sweet Potato Pudding
Chocolate Espresso Torte
Cashew Cream

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.

Maple Pecan Milk

Maple Pecan Milk

Makes 4 cups10 MINS
  1. Throw the water and the pecans into your KitchenAid® Pro Line® Series blender, and blast on high for 60 seconds until the nuts are completely pulverized.
  2. Strain the mixture, using a nut milk bag, wash the blender container, and then pour the strained milk into the container.
  3. Add the maple syrup, vanilla, salt, (and cacao and cinnamon, if adding), and blast on high for about 10 seconds until combined. Tweak maple syrup, cacao, and cinnamon to taste.

The milk will keep in the fridge for about 4 days.

Get more recipes for the KitchenAid® Pro Line® Series blender.
Share with me what you're making using #TheBlendedLife
Photo by Trent Lanz; styling by Alicia Buszczak




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