Pecan Milk

Ingredients

• 1 cup raw or freshly roasted pecans (see notes!)
• 4 cups water, divided
• 1 to 2 tablespoons maple syrup, to taste
• ½ teaspoon pure vanilla extract
• Sea salt

Steps

1. 1

   If you have soaked your pecans, rinse them in a fine-mesh sieve under running water. Place the pecans in your blender and add 2 cups of the water. Blend until the mixture is creamy and completely smooth, about 1 minute.

2. 2

   Add the remaining 2 cups water, 1 tablespoon maple syrup, the vanilla and a couple dashes of salt (salt just amplifies the other flavors). Blend again to combine. Taste, and add additional maple syrup if you’d like sweeter milk.

3. 3

   Serve immediately (I prefer my pecan milk chilled, so I add a few ice cubes to my glass) or refrigerate it, covered, for up to 5 days. Pecan milk will separate over time, so just whisk it back together before serving.