Arkansas Pecan Milk

arkansaspecanmilk

For me, pecans are synonymous with the fall season, pumpkin, cinnamon-ey things, and the color orange.  Pecans trees are as good as gold, considering how much they cost at the grocery store!  Last year, The Boyfriend’s parents harvested a couple hundred pounds easy.  Shelled pecans, candied pecans, desserts with pecans in them.  GREAT gifts, not so great for my diet.

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Since we have so many pecans, and nut milks are so on trend right now, I thought I’d try my hand at making pecan milk.  Some folks were hesitant, as they are, but once they tried it, they were on board!  I was pleasantly surprised, as well.  And, as I have been neglecting my Recipes section, here is a nice fall recipe for you!  Suggestions:  heating up the pecan milk with cinnamon for a nice fall drink or adding to coffee!  You may also try to whip up a batch of Chocolate Chip & Cookie Butter cookies.  Amaze.  Not sure how long it keeps, but surely longer than any animal milks.

Arkansas Pecan Milk

1 cup pecans from any State
water
2-3 dates
1-2 tbsp local honey
4 cups filtered water

In a medium bowl, add pecans and cover with water by 2 inches.  Soak overnight.

Drain pecans.

In another bowl (I used a rather deep one), add pecans, dates (I used 3), and honey (I used 1 tbsp).  To this, add 4 cups of hot filtered water.

I used an immersion blender to blend for 2-3 minutes on high.

I set a cheese cloth over a colander over a bowl and poured my mixture over it.  I used a spoon to move the mixture around and to push the liquid through.

After it stopped yielding liquid, I took the pecan meal and let it dry out.  You may want to taste the milk and add more honey, if necessary.  I poured the liquid in a larger mason jar and allowed it to get to room temperature before refrigerating.  For the pecan meal, after it was completely dry (took about an entire day) I threw it into the Magic Bullet to make it more like flour.  Then I put it in a freezer bag and in the freezer for later!

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