This Pecan Maple Chocolate Milk recipe is a staple in our house, we make it in advance and bring it to Christmas parades and/or whip it up to enjoy at home. You can swap out the pecans for any other nut or seed of your choosing, but I find this pecan/maple/chocolate combination is especially good. If nuts are not an option, you can make oat milk using the same milk recipe below, however, the milk will require less processing time. I’ve learned from experience that oat milk gets very gelatinous if you process the oats for too long!
I have used maple syrup in this recipe, but it would also be delicious with coconut sugar. The pinch of sea salt I have included may sound a bit strange, but a touch of salt rounds out the flavour and helps bring out a bit of natural sweetness from the raw cacao powder. I have also added some Harmonic Arts 5 Mushroom Blend to the mix, to bring some immune-boosting properties to this delicious beverage. This is an all-season drink, wonderful warm in the fall and winter and lovely over ice during the summer. Enjoy!
Combine all ingredients in a high-speed blender and process until smooth. For warm milk, you can either process longer in the blender or heat using a milk frother.
Homemade Pecan Milk
1 cup pecans
4 cups filtered water
Soak pecans in room temperature water overnight, or in boiling water for 30 minutes. Strain and add to a high-speed blender with 4 cups water. Process for 30 seconds to a minute, until nuts are fully broken down. Squeeze through a nut sack and add back to the blender for the Pecan Maple Chocolate Milk recipe above, or store in the fridge for up to 5 days.