Cinnamon Pecan Milk

close up photography of milk with cinnamon


Enjoy a sweet harvest twist to non-daity milk substitutions.

{Confession:  The pecan mylk was consumed well before the picture was nabbed.   So, in effort to “spice things up,” your lovely blog author totally dropped a sub-in-a-cup photo above to do just that.  Actual pecan milk is richer in color and flavor.  Note to self:  snap the pic before you glug, chug and devour the recipe.  Beautiful, I know but it is, in fact, an imposter.  (hand-to-forehead..)  carry on…}

When it comes to making your own nut & seed milks, you can really use most any kind you’d like.  Softer nuts and seeds can be blended straight it while most nuts need to be soaked at least hour prior to blending.

Feel free to try this with walnuts or play with the spices and create a nutty concoction of your very own.


1 cup Pecans

3 tbsp Honey

½ – ¾ tsp Ground Cinnamon


Place pecans in a one quart mason jar and fill to the mouth (not to the top) with water.  Set aside 1 hour.

Pour nuts and water into blender and liquefy so pecans are well broken down.

Strain through a nut milk bag in a large bowl or large measuring cup.

Rinse blender with water just to clear remaining pulp.  Pour nut milk back into blender along with your honey and cinnamon.  Blend and adjust.

Pour into a jar and seal with a lid.  Refrigerate for up to 5 days.  Shake before pouring.

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