How to Make Maple Pecan Pie Milk

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

Servings:

1

Serving Size:

12 oz

Ingredients

water (filtered)11.3 oz
raw pecans3.8 oz
maple syrup0.6 oz
molasses (dark)0.2 oz
vanilla extract0.1 oz
salt (pink Himalayan)1 pinch

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.

Juicing Instructions (with a Goodnature juicer)

  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.

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).

All juice recipes developed on the Goodnature Hummingbird cold press juicer. Learn more at goodnature.com/hummingbird.