Pretty much every morning I make a smoothie for breakfast, so I need some kind of milk stocked in the fridge. Making homemade almond milk can be a pain because the almonds need to be soaked overnight and then it requires straining. Then, there is the leftover almond pulp that I hate throwing away.

Store bought almond milk can get pricey and most have some questionable ingredients in them. And to be quite honest, I’m kind of over almond milk.

Making homemade nut milk isn’t as intimidating as it might seem and cashew milk is usually my go to. No straining required and it’s the creamiest milk in my opinion. But when I opened my pantry recently, I realized I was out of cashews and was left the option of pecan milk.

I always forget about pecans and I should really use them more often because they taste so good. They almost have a buttery flavor to them. I love adding chopped pecans to a warm bowl of oatmeal, so you can imagine the creamy, buttery flavor they add to my morning smoothies.

Maple and pecans go together so well. This nut milk is actually good enough to drink in a glass by itself.

Next time, I’m going to try toasting the pecans before I blend up a jug of milk to bring out their nuttiness even more. It’s simple, yet complex. I can picture myself now, enjoying a cup of coffee with some toasted maple pecan milk.

Homemade Maple Pecan Milk

Author Kendra Fredrickson


  • 1 cup pecans raw or toasted
  • 4 cups water
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla
  • pinch sea salt


  1. Put the raw pecans* in the blender with 2 cups of the water. Blend on high for 2 minutes.

  2. Add the maple syrup, vanilla, salt and the rest of the water. Blend for 2 more minutes. 

  3. Pour into a glass container and store in the fridge for up to a week.

Recipe Notes

*The raw pecans can be soaked, using boiling water, for 5 minutes before blending.