Creamy cinnamon milk #vegan - The First Messpin it!
Sometimes I make my own nut milk at home, but most of the time (like 90% of it) I just buy an unsweetened almond or coconut variety from a brand that I trust. But! I haven’t bought any sort of plant milk for almost a month because I happened to make this particular homemade milk one day, and I haven’t been able to go back. It’s a half and half mix of cashews and pecans. I know, nothing particularly revolutionary, but it’s incredible. It has the creamy-ness of the cashews and the woodsy buttery quality of pecans all blended up into one luscious drink.

I’ve been using it primarily for a special coffee in the morning, kind of café au lait style with a heavy dose of cinnamon and mesquite powder in the mix. Even serving it over granola, I was dusting cinnamon on top, so I cut to the chase here, and just added the cinnamon to the milk itself. I heat up a small amount of it for my coffee, and right after I pour it in, the milk just naturally forms this beautifully rich foamy layer on top–sort of like a latte but without the steaming or blending. Pure magic! Anyway, onto the links and the recipe. I hope everyone has a lovely weekend :)

How incredible would this cinnamon milk be with Elenore’s grain-free granola gravel. Gimme that and maybe some of this smoky carrot lox on a sesame bagel, and I’d be so happy.

10 common kitchen blunders that are easily fixable. I kind of cringe when I see people do number 5 :/

I’ve observed something with my own work a handful of times that can be quite discouraging: If you make a career out of developing plant-based/vegan recipes or cuisine, for a certain vocal minority it isn’t vegan enough. If you aren’t tying in the lifestyle, you’re hindering the movement. “Plant based” is likened to a half-ass veganism. A chef that’s local to me discusses some of these frustrating notions and how it led to his own career evolution.

Jon Stewart (!) petting his rescue pigs (!!) at his farm sanctuary (!!!).

Approaching last night’s full moon, my mind felt forcibly cracked open. I was more open to all kinds of new ideas, I tried things for the first time, re-invested in my “if it doesn’t add, it subtracts” life strategy, saw others in a noticeably more positive light, and (randomly) I talked with my hands A LOT.

On building a net-zero-energy school in New York. Inspiring.

I’m still not sure if this refrigerator examination was an April fool’s joke or just Prince being Prince, and that’s the best thing about it. Guaranteed to make you smile despite the gutting loss. “No cows were oppressed 2 make this righteous creamy creamer, U know?”

A chakra infographic to help you navigate those ever-swirling energy centers.

I love a fresh green juice as much as the next person, and I truly do find it energizing in a very special way. The brazen health and detoxification claims that tend to surround juice culture always worry me though. Your body came with a liver as a bundle deal, babe!

This is basically a very typical skate video, but with a dog instead. Perfect, right?


SERVES: Makes 5 cups or 1.25 litres
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!

1/2 cup raw pecans, soaked for at least 5 hours
1/2 cup raw cashews, soaked for at least 5 hours
4 1/2 cups filtered water
1 teaspoon pure maple syrup OR 2 pitted Medjool dates
1/8 teaspoon sea salt
1/2 teaspoon ground cinnamon

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.

  • Leah23/04/2016 - 10:51 am

    I love love love your pictures, your whole blog.
    And I ever wanted to make nut milk by myself!
    And I’m in love with cinnamon.
    I think this will me my recipe for future nutmilks here in the house. Thank you Laura.

    X, LeahReplyCancel

  • Amy | The Whole Food Rainbow23/04/2016 - 11:13 am

    Thanks for the wonderful links Laura! Wow I loved the look in Prince’s fridge!! Made me smile and cry (God I’m soft!)! The milk looks so good, I must make my own! Can I fit any more exclamation markes in!!!!! xxReplyCancel

  • Aubrey23/04/2016 - 11:34 am

    I LOVE all the recipes you post!:)ReplyCancel

  • Kathryn Grace23/04/2016 - 1:36 pm

    That looks wonderful-licious. We just started making nut milks at our house in the last year. So far I regularly make coconut, cashew and almond milks. Pecan and Brazil nut milks are on my list, and I haven’t experimented with flavoring any of them. Your recipe will be fun to try, and what a treat for our weekend coffee! I’m especially interested to see that foaming action as I miss my steamed lattes.

    Thanks for all the links too. Taking a peek into Prince’s refrigerator at this sad time seemed voyeuristic, but I couldn’t stop myself. Shocker to see that giant sausage!ReplyCancel

  • Nina23/04/2016 - 2:38 pm

    Laura, you make being vegan seem so effortless and no big deal and I always sense that you just go with what feels right and I love you for it, I always feel inspired to do the same. Much love from across the ocean, NinaReplyCancel

  • Hannah23/04/2016 - 7:04 pm

    Oh, I am so excited to try this…why have I never thought of using pecans for nut milk before??? Just curious, when you heat this for your coffee do you do it in the microwave or on the stove?ReplyCancel

    • Laura23/04/2016 - 7:42 pm

      On the stove! I bring it to a veeerrrry gentle simmer, stirring it here and there :)

  • thefolia24/04/2016 - 11:02 am

    I add cardamom in my cashew milk as well. Cheers.ReplyCancel

  • Keara McGraw24/04/2016 - 3:07 pm

    Oh mannnnn this sounds so good!! I’ve been wanting to make my own nut milk ever since my boyfriend found a blender he didn’t know he had (?????) so my morning meal options have just BLOSSOMED heh. I don’t think I’ve ever had pecan milk, super excited to try. Love the infographic on chakras, being an infographic kind of gal and all ;)ReplyCancel

  • Sarah | Well and Full24/04/2016 - 5:24 pm

    Oh the light in this photo is absolutely dreamy, I love it. And I wanted to leave a note about the issues some people have with the term “plant-based” and whether or not it’s “vegan enough” … In my opinion those sorts of statements (it’s not vegan enough!) are actually harming the movement more than helping it. Firstly, it makes vegans sound a little petulant. Secondly, if you can even get ONE person to eat a veggie taco instead of a hamburger, that’s a step in the right direction. And that’s the goal, right? To move people towards a plant-based (sorry, vegan) lifestyle? That’s my goal at least ;)ReplyCancel

  • Jenny24/04/2016 - 6:50 pm

    Haha, that Price link has to be an April Fools, but it made me laugh! Never made nut milk with pecans before, it’s GREAT in coffee, thanks for all the sharing :-)ReplyCancel

  • Tiffany24/04/2016 - 9:17 pm

    Beautiful photos as always. I really need to try making my own nut milk. And thanks for sharing Kyle’s story. I was floored when I heard it myself but yay for a nee veg restaurant in the area!ReplyCancel

  • Libby24/04/2016 - 9:32 pm

    I’ve never made my own milk before. But since I’ve been toying around with the idea of incorporated more plant-based food into my life, I think that I’d better get experimenting! This seems like a really delicious combination!ReplyCancel

  • Allyson25/04/2016 - 1:15 pm

    I’ve fallen out of the habit of making my nut milks, but I’m going to have to try this recipe. The description sounds amazing. And thank you for your links, particularly the Prince one. Brilliant.ReplyCancel

  • Barbara Av25/04/2016 - 7:50 pm

    I´ve just discovered your blog. Beautiful, beautiful pictures!ReplyCancel

  • Jenna26/04/2016 - 11:04 pm

    This was a super fun read for a mentally draining day at work. Thank you for sharing – I have the link open and waiting for me to learn about the Chakras!
    I have yet to try making my own nut milk, I always steered clear of it because I thought it would be tedious and I’d just make a mess, but you make it sound super easy! I’m out to buy some nuts! Thanks again!

  • Caroline30/04/2016 - 3:53 pm

    I just made this cinnamon milk – My first time ever making a nutmilk. It is ridiculously easy and awesomely delicious – This is yet another keeper Laura! I’m sitting here wondering why I’ve been paying $$ all this time for the nutmilk they make fresh at Whole Foods. Plus I have a Vitamix (so don’t really have a legitimate excuse here). Btw, if you have a Vitamix you don’t even need to strain; I tried and there was nothing to strain! LOLReplyCancel

  • Chelsey03/05/2016 - 2:23 am

    I love the moodiness in this photo!ReplyCancel

  • Jessie Snyder | Faring Well05/05/2016 - 12:29 am

    Every time you post, my first reaction is “how does she do it!” every time Laura. Your photos are creatively stunning, and the recipes just draw me in – I want too gulp this milk RN. Going to give it a whirl this weekend, I’m trying to make more nut milks now that a Vitamix is in my life (!!!). Hope you are having a gorgeous week girl. <3ReplyCancel

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  • Roe31/03/2020 - 2:44 pm

    This recipe is so simple that I had to make it this morning in COVID quarantine, 4 years after you posted it, and there are NO words! I made a latte out of mine this morning and it is SO GOOD and comforting with the cinnamon, it’s insane. I added a little nutmeg, it was perfect.ReplyCancel

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