Blogger Amber Wilson’s blog-to-book, For The Love of the South is packed with recipes we Yankees are simply itching to recreate. Revitalize your passion for Southern food with this excellent collection of dishes, drinks, desserts and more, like this sweet, nutty Louisiana pecan milk.
Pecan milk is like bottling up and drinking the essence of the Louisiana pecans that my grandfather lovingly cared for. Find the freshest pecans you can for this recipe. You can reuse the leftover strained pecan meal in several ways: I add some of the damp meal to cornbread batter or pancake batter. It’s also yummy stirred into oatmeal. You can add it to a vanilla ice cream base to make pecan ice cream!
- 1 cup pecan halves
- 2 tablespoons honey
- Pinch sea salt
- 4 cups hot filtered water
For the pecans
Place the pecans in a medium bowl and add water to cover by 2 inches. Let them soak for at least 12 hours. The longer the pecans soak, the creamier and smoother the milk will be.
Drain the pecans (discard the soaking liquid). In a blender, combine the pecans, honey, salt and filtered water and blend on low speed, increasing the speed to high for at least 2 minutes.
Strain the pecan milk through a tea towel or a fine-mesh sieve into a medium bowl, pressing down on the solids (discard or reuse the pecan meal).
Adjust the sweetness and saltiness of the milk.