Roasted Pecan Maple Homemade Nut Milk

Quick Recipe Version (TL;DR)

• Yield: 4 cups (about 4 servings)
• Prep Time: 10 minutes (plus optional 4–8 hours soaking)
• Cook Time: 10 minutes
• Total Time: 20 minutes active (soaking not included)

Quick Ingredients

• 1 cup (120 g) pecan halves
• 4 cups (960 ml) cold water
• 3 tbsp pure maple syrup, or to taste
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt
• 1/4 tsp ground cinnamon (optional)
• Pinch ground nutmeg (optional)

Do This

• 1. Roast pecans at 350°F (175°C) for 8–10 minutes until fragrant and lightly darkened; cool slightly.
• 2. Optional: Soak roasted pecans in fresh water for 4–8 hours, then drain and rinse.
• 3. Blend roasted (and drained, if soaked) pecans with 4 cups cold water, maple syrup, vanilla, salt, and spices on high for 45–60 seconds until very smooth.
• 4. Taste and adjust sweetness or spices; blend again briefly if needed.
• 5. Strain through a nut-milk bag or fine sieve lined with cheesecloth, squeezing well to extract the milk.
• 6. Chill for at least 1 hour for best flavor; shake before serving.
• 7. Serve cold or gently warmed, topped with a drizzle of maple syrup and a sprinkle of chopped toasted pecans or cinnamon.

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Why You’ll Love This Recipe

• Deeply nutty flavor from slow-roasted pecans, balanced by cozy maple sweetness.
• Simple ingredients and mostly hands-off prep, with big, coffee-shop-worthy results.
• Naturally dairy-free, but still luxuriously creamy and satisfying.
• Perfect warm or cold: sip it straight, pour over coffee or tea, or use in oatmeal and baking.

Grocery List

• Produce: None required.
• Dairy: None (this is a dairy-free nut milk).
• Pantry: Pecan halves, pure maple syrup, pure vanilla extract, fine sea salt, ground cinnamon (optional), ground nutmeg (optional).

Full Ingredients

Pecan–Maple Milk Base

• 1 cup (120 g) pecan halves or pieces
• 4 cups (960 ml) cold water
• 3 tbsp pure maple syrup, plus more to taste
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt (a small pinch)

Optional Warm-Spice Add-Ins

• 1/4 tsp ground cinnamon
• Pinch ground nutmeg (about 1/16–1/8 tsp)
• 1 small cinnamon stick, for garnish (optional)
• 1–2 tbsp finely chopped toasted pecans, for topping (optional)

Step-by-Step Instructions

Step 1: Roast the pecans for deep flavor

Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet. Roast for 8–10 minutes, stirring once halfway through, until the nuts smell fragrant and look slightly darker and glossy from released oils. Watch closely in the last couple of minutes so they do not burn, as burnt nuts will taste bitter in your milk.

Remove the pan from the oven and let the pecans cool for about 5 minutes. They should still be warm but not piping hot when you blend or soak them.

Step 2: Optional soak for extra-smooth milk

This step is optional but helps create a silkier milk and can make the nuts easier to digest. Transfer the warm roasted pecans to a heatproof bowl and cover with cool water by at least 2.5 cm (1 inch). Let soak for 4–8 hours at room temperature, or cover and refrigerate overnight.

When ready to blend, drain the pecans in a fine-mesh sieve and rinse briefly under cool running water. Discard the soaking water. If you are in a hurry, you can skip soaking and move straight to blending; your milk will still be delicious, just a touch more textured.

Step 3: Blend the pecans with water, maple, and vanilla

Add the roasted pecans (soaked and drained, if you soaked them) to a high-speed blender. Pour in the 4 cups (960 ml) cold water. Add the maple syrup, vanilla extract, and sea salt. If using, add the ground cinnamon and nutmeg.

Secure the lid and blend on high speed for 45–60 seconds, or until the mixture looks very creamy and there are no obvious nut pieces swirling around. If your blender is less powerful, pause once or twice to scrape down the sides, then blend again for another 30–45 seconds. The blended mixture should look like a thick, latte-colored milk.

Step 4: Taste and fine-tune the flavor

Carefully remove the blender lid and taste a spoonful. If you prefer a sweeter drink, add another 1–2 tsp maple syrup at a time, blending briefly after each addition until it suits your taste. For a stronger spice note, blend in an extra pinch of cinnamon or nutmeg.

Remember that flavors soften slightly when the milk is chilled, so aim for just a touch sweeter or stronger than you ultimately want when tasting it warm from the blender.

Step 5: Strain for smooth, silky pecan milk

Set a nut-milk bag, clean thin dish towel, or a fine-mesh sieve lined with 2 layers of cheesecloth over a large bowl or jug. Pour the blended mixture through the strainer. If using a bag or cloth, gather the edges and gently squeeze and twist to extract as much liquid as possible. Take your time; this is where you get all the creamy goodness.

You will be left with some pecan pulp in the bag or cloth. Do not throw this away; you can use it in oatmeal, smoothies, muffins, or quick breads. Transfer the strained pecan–maple milk to a clean pitcher or bottle using a funnel if helpful.

Step 6: Chill, serve, and enjoy

Cover the container and refrigerate the milk for at least 1 hour before serving. Chilling helps the flavors mingle and the texture thicken slightly. The milk will naturally separate as it sits; this is normal for homemade nut milks.

Before serving, shake the bottle well or stir with a spoon to recombine. Serve the pecan–maple milk cold over ice or gently warmed in a small saucepan over low heat until steaming but not boiling (about 3–5 minutes), stirring often.

For a cozy finish, top each glass with a small drizzle of maple syrup, a sprinkle of cinnamon, and a few chopped toasted pecans. Enjoy it on its own, with coffee or tea, or poured over oatmeal or granola.

Pro Tips

• Use fresh nuts: Pecans can go rancid quickly. Taste one before roasting; it should taste sweet and buttery, never sharp or stale.
• Go slow with roasting: Lightly toasted is perfect. If the nuts get too dark, they will make the milk bitter. Pull them from the oven as soon as they are fragrant.
• Blend long enough: A full minute in a high-speed blender makes a big difference in creaminess and yield. Under-blending leads to grainier milk and more pulp waste.
• Adjust thickness: For richer milk, use 3 cups (720 ml) water instead of 4 cups. For lighter milk, add up to 5 cups (1.18 L) water.
• Warm it gently: If heating, keep the milk below a simmer and stir often. Boiling can cause separation and change the flavor of the maple syrup.

Variations

• Maple Pecan Latte Milk: Blend in 1–2 tsp instant espresso powder or strong brewed coffee (reduce water slightly) for a ready-to-pour latte base. Warm and froth before serving.
• Chai-Spiced Pecan Milk: Skip the nutmeg and add 1/2 tsp chai spice blend (or a mix of cinnamon, ginger, cardamom, and clove) during blending for a fragrant, spiced drink.
• Extra-Indulgent Dessert Milk: Use 3 cups (720 ml) water instead of 4, increase maple syrup to 4 tbsp, and add 1 tbsp cocoa powder. Blend very well for a maple pecan “hot chocolate” base.

Storage & Make-Ahead

Store the roasted pecan–maple milk in a sealed glass jar or bottle in the refrigerator for up to 4 days. Natural separation is normal; simply shake or stir well before each use. For longer storage, you can freeze the milk in ice cube trays, then transfer the cubes to a freezer bag for up to 2 months. Drop a few frozen cubes into hot coffee, blend into smoothies, or thaw overnight in the fridge. For the best flavor and texture, avoid repeated temperature swings (do not leave the milk at room temperature for more than 2 hours).

Nutrition (per serving)

Approximate values per 1 cup (240 ml) serving, assuming 4 servings and using 3 tbsp maple syrup:

Calories: ~230 kcal; Fat: ~20 g; Saturated Fat: ~2 g; Carbohydrates: ~13 g; Sugars: ~10 g; Fiber: ~2 g (some fiber remains in the pulp); Protein: ~3 g; Sodium: ~80 mg. These values are estimates and will vary based on exact ingredients, how finely you strain the milk, and any additional sweeteners or flavorings.