Cinnamon Nut Milk

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Servings cups

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Ingredients

½ cup raw pecans, soaked for at least 5 hours
½ cup raw cashews, soaked for at least 5 hours
4 ½ cups filtered water
1 teaspoon pure maple syrup OR 2 pitted Medjool dates
⅛ teaspoon sea salt
½ teaspoon ground cinnamon

Instructions

Drain the pecans and cashews, and lightly rinse them. Transfer the nuts to an upright blender along with the water. Blend this mixture on high for a full minute.
Set up a large bowl or measuring cup on the counter or on one side of your sink. Place a fine mesh strainer over your bowl. Pour the blended milk through the strainer into your bowl. Carefully return the strained milk to the blender pitcher. To the milk, add the maple syrup (or dates), sea salt, and cinnamon. Blend the milk on high for 30 seconds to combine.
Store the cinnamon milk in clean glass jars in the refrigerator for up to one week.

Equipment

Blender

Recipe Notes

I suggest sweetening with dates or maple syrup, but you could certainly leave both out if you want a more neutral base.
In the recipe I suggest using a fine mesh strainer after the blending step because it's a more common piece of kitchen equipment. If you have a nut milk bag, feel free to use that instead!

Homemade cinnamon nut milk with pecans and cashews is perfect for frothing up with coffee or for using as the base of a vegan smoothie.

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