Spiced Pecan Milk
Serves: 3-3½ cups
  • 1 heaping cup raw pecans or walnuts - soaked in purified water for 4 hours or overnight
  • 5 green cardamom pods - green shells removed
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg or a few shaves/slices of whole nutmeg
  • 2-3 soft Medjool dates - optional (I like it unsweetened)
  1. Drain and rinse the pecans/walnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for the future use. Pour the walnut milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days.
Recipe by Golubka Kitchen at https://golubkakitchen.com/nut-milk-and-quinoa-cereal-3-ways/