Pistachio Milk
Pistachio milk is cold, creamy and full of delicious pistachio flavor. Make your own pistachio milk at home by following this simple recipe. Recipe yields about 4 ½ cups.
Ingredients
- 1 cup unsalted, raw shelled pistachios
- 4 cups water, divided
- Up to 1 tablespoon maple syrup, honey, or sugar, optional
- ½ teaspoon vanilla extract
Instructions
- If you do not have a high-speed blender or you want to maximize nutrition, soak the pistachios in water for at least 4 hours, or overnight in the refrigerator. Drain the pistachios and rinse until the water runs clear.
- Add the pistachios and two cups of the water to a blender. Start on a low setting and quickly increase the speed all the way to the highest setting until the pistachios are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Add 2 cups more water*, your sweetener of choice (if desired), and vanilla extract. Blend on high until well blended.
- Strain the milk through a fine mesh strainer or cheesecloth. Store the milk in a covered container in the refrigerator for up to 4 days. Stir well before serving, and enjoy it chilled.
Notes
Water ratio: The ratio of water to pistachios (4 to 1) in this recipe yields milk that is about as creamy as whole milk. I think it’s just right as-is, but you can use less water for even richer results.
Make it vegan: If you’re sweetening your milk, use maple syrup or vegan sugar, not honey.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://sooka.info/pistachio-milk/%3C/a%3E%3C/p%3E