Pumpkin Spice Pecan Milk (No Waste!)

Posted by in Beverages

I think I speak for many when I say pumpkin spice is one of my favorite things about autumn. I created this nut milk to celebrate the season and chose pecans as the base, as they seem to be an appropriate and excellent companion for pumpkin, cinnamon, ginger, cloves, and nutmeg.

When it comes to nut milks, I have to admit I’m a bit of a snob. I’m not a fan of boxed nut milks. In my opinion, they tend to be watery and stale tasting. I’m currently obsessed with scoping out coffee shops that serve house made nut milks; they’re so fresh and creamy. If I owned a coffee shop, this nut milk would definitely be on the menu every autumn! I love it so much, in fact, that (on more than on occasion 😉 ) I’ve warmed some up, transferred it to my Hydro Flask, and smuggled it to my local coffee shop. I simply order a shot of decaf espresso and then splash it right in. For extra sweetness and decadence, I enjoy adding a teaspoon of maple syrup.

This milk tastes amazing straight up by itself and also warmed up with a bit of cocoa powder mixed in. I imagine it would also be delightful with chai tea or rooibos. I love the versatility of this recipe, and it is actually part of a no waste recipe duo . . . a milk and cookies duo! Stay tuned for part two! 😉 

Pumpkin Spice Pecan Milk (No Waste!)

Prep Time: 24 hours, 10 minutes

Pumpkin Spice Pecan Milk (No Waste!)

Pecans, pumpkin, cinnamon, ginger, cloves, and nutmeg are delicious companions in this decadent nut milk recipe you'll enjoy every autumn.

Ingredients

  • 1 cup pecans
  • water for soaking
  • 4 cups filtered hot water (I heated mine to 175 degrees F)
  • 1/4 cup pumpkin purée
  • 1 Tbsp pumpkin pie spice
  • 4 fresh dates
  • 1/2 tsp vanilla bean powder
  • 1/4 tsp salt

Instructions

  1. Place pecans in a bowl and add enough water to cover them completely.
  2. Soak pecans for 24 hours.
  3. Drain soaking water and rinse pecans.
  4. Place pecans in a blender with the hot water, pumpkin pie spice, dates, vanilla bean powder, and salt.
  5. Blend for 3-5 minutes.
  6. Stir in pumpkin purée.
  7. Cool a bit and carefully strain this mixture through a nut bag into a separate container until the contents in the nut bag are the consistency of Play-Doh.
  8. Reserve nut bag contents for the cookie recipe!
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http://www.healyourkitchen.com/pumpkin-spice-pecan-milk/