How to Make Maple Pecan Pie Milk (With or Without a Juicer!)

Looking for a creamy and dairy-free treat? This pecan pie milk ticks both of those boxes!

a glass of maple pecan pie milk on a thanksgiving table

Ingredients

water (filtered) 11.25 oz 319 g 1.4 cups
raw pecans 3.75 oz 106 g 80 halves
maple syrup 0.56 oz 16 g 1 1/4 tablespoons
molasses (dark) 0.18 oz 5 g 1 teaspoon
vanilla extract 0.09 oz 3 g 1/2 teaspoon
salt (pink Himalayan) 1 small pinch per serving

Directions

8 Hours Before

  1. Put pecans in a container and fill with water to cover. Soak in refrigerator for 8-16 hours.

Recipe Instructions

  1. Drain the water from the pecans. Rinse, and drain again.

  2. Blend pecans with the filtered water.

If You Have a Juice Press

  1. Add the slurry into the press bag and press. Fill your press bag no more than one-third full to avoid overflow.

  2. Whisk syrup, molasses, vanilla and salt into milk.

If You Don't Have a Juice Press

  1. Blend the pecan/water mixture, syrup, molasses, vanilla and salt on high for 2 to 3 minutes until creamy. (If you stop here, the texture might be a bit more like a smoothie.)

  2. Optional: Strain over a bowl using a cheesecloth, nut milk bag, or a (clean) thin dish towel.

Pro tips

  • Nut slurry is high on the mushy spectrum, take special care to only fill the press bag to about 1/3 full to avoid overflow.

  • Sweet tooth? Add more maple syrup at the end to sweeten the pecan milk.

  • Make different variations by lightly toasting the pecans before blending and/or adding the spices of your choice.

  • Refrigerate when finished and keep on hand for up to five days.

  • For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the pecans and water.

  • We prefer pink Himalayan, but sea salt works too!

  • Try using the finished product as coffee creamer for a healthier cup of a joe (compared to grocery store-bought creamers).