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Put pecans in a container and fill with water to cover. Soak in refrigerator for 8-16 hours.
Drain the water from the pecans. Rinse, and drain again.
Blend pecans with the 11.25 oz of filtered water.
Add the slurry into the press bag and press.
Whisk syrup, molasses, vanilla and salt into milk.
For the vanilla, you can use liquid extract, paste or vanilla bean. If using the bean, process in the blender with the pecans and water.