Toast the pecans. Add pecans to a dry skillet over medium heat. Stir often for 4–6 minutes, until fragrant and slightly darkened. Remove from heat to cool slightly. Toasting builds a deeper, buttery flavor.

Blend with milk. Add the warm pecans and milk to a blender. Blend on high for 45–60 seconds until the mixture looks creamy and flecked with tiny pecan bits.

Simmer the base. Pour the pecan-milk mixture into a small saucepan. Add cream (or half-and-half), maple syrup, cinnamon (if using), and a pinch of salt. Warm over medium-low heat, stirring occasionally, until steaming—about 5–7 minutes. Do not boil.

Add vanilla. Remove from heat and stir in vanilla extract. Vanilla can taste bitter if overheated, so add it off the heat for the best flavor.

Strain for smoothness. For a silky creamer, pour the mixture through a fine-mesh sieve or nut milk bag into a bowl or large measuring cup. Press to extract as much liquid as possible.

Taste and adjust. If you want it sweeter, stir in another tablespoon or two of maple syrup. For a stronger nut note, you can blend a small handful of fresh pecans into a warm ladleful of creamer, then strain again.

Cool and bottle. Let the creamer cool to room temperature, then transfer to a clean, airtight bottle or jar.

Chill. Refrigerate at least 2 hours before using. It thickens slightly as it cools, which gives it a lovely body in coffee.