Homemade Vanilla Cinnamon Pecan & Almond Milk

Homemade Vanilla Cinnamon Pecan & Almond Milk

Kay so if you ever made homemade almond milk & you thought it was so delicious that it was revolutionary, wait until you try this one… I like to describe it as if a macaroon & a pecan pie had a baby… & then they seasoned it with vanilla & cinnamon…

K, you catch my drift! If you love pecans & almonds, you’re going to fall in absolute love with this milk!!!

It’s made with 4 ingredients, silky, creamy, smooth, super nutritious & simple to make & totally customizable with the add ins of your choice!

What better to do on a cold Sunday afternoon than make some fresh milk for the week?!

YOU NEED:

  • 1/2 cup raw unsalted pecans
  • 1/2 cup raw unsalted almonds
  • 4 cups filtered water & more for soaking
  • Himalayan pink salt
  • 1/2 tsp. Ceylon cinnamon
  • 1/2 tsp. pure organic vanilla extract

HOW:

  • Soak the almonds & pecans in a bath of water & Himalayan sea salt overnight or for at least 12 hours.
  • Once soaked, rinse the nuts thoroughly under cold water.
  • Add the rinsed nuts & 4 cups of water to your blender or food processor & blend for 2 minutes.
  • Strain the pulp out of the milk with a nut milk bag or cotton dishcloth over a large mixing bowl.
  • Rinse the blender/food processor & add the strained milk back in with the add-ins. Blend for 1 minute!
  • You’re done! Enjoy! Store it in a mason jar or other glass bottle & let it sit for about 15 minutes so the foam subsided & then refrigerate! The milk should last 4 days!



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