Breakfast Recipes

Cinnamon Vanilla Pecan Creamer


This creamy, thick non dairy pecan creamer is just the thing to jazz up your morning cup of organic, fair trade coffee 😉  Pecan mylk is like a better version of almond milk! Check out this creamer recipe below & ditch all those chemical filled icky dairy by-product sugar packed creamers.

What You’ll Need:

  • 1 cup soaked pecans
  • 2 cups filtered water
  • 2 pitted medijool dates
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1 tsp pure vanilla

  • High speed blender
  • Nut Bag for sifting or 3 layers of cheese cloth

What To Do:

  1.  Soak the pecans for a few hours (or overnight) in water. Rinse them
  2.  Blend the pecans, water, dates, vanilla, cinnamon, and sea salt for about two minutes in a high speed blender, till the mixture is extremely smooth & almost white in appearance
  3. You can use a nut milk bag or two or three layers of cheesecloth over the mouth of a large container. Pour the pecan milk through and let it strain. Squeeze the cheesecloth or nut milk bag to get remaining liquid out.
  4. I use my Nespresso froth machine too make sure that the mylk is fluffy and frothy for my lattes!
  5.  Store pecan milk in an airtight container in the fridge. It will keep for 3-4 days
  6. Show me your amazingly delicious frothy creations by using the #leavesandbubbly on instagram ! Xx. cheers babes! 

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