Easy Pistachio Milk Recipe (2 methods)
Made with 2 ingredients, this pistachio milk recipe results in creamy, rich, and more budget-friendly pistachio milk than store-bought versions. Add some flavorings and a sweetener and enjoy it in your morning coffee, with your favorite cereal, or as a warm or chilled nightcap at the end of a long day.
If you are a fan of nut milk, then you have got to try this easy homemade pistachio milk recipe. With its delightful pale green hue and 15 grams of protein, it is a delicious plant-protein powered addition to your nut milk collection.
There are 2 methods to make this pistachio milk and both of them call for only 2 ingredients!
The first method to make pistachio milk:
This method involves 2 main ingredients and 3 steps. The two ingredients are water and pistachios.
And, the three steps are:
• Soak a cup of pistachios overnight,
• Drain them the next day and blend them with 3 cups of water plus a pinch of salt, and
• Strain the blended nut milk.
Yup – soak, blend, strain, and a bottle of this gorgeous green nut milk is all yours!
You can add a sweetener of your choice and any flavorings you would like, before using it in your coffee or latte, or with your favorite cereal, or in a smoothie. Or, simply use it as is.
What does pistachio milk taste like?
Pistachio milk has a mild and distinctive pistachio flavor. It is a rich and light at the same time. Creamy and smooth, this nut milk makes a delicious addition to a plant-based diet as well as a clean keto one.
How do you enhance the flavor of this pistachio milk?
This nut milk is delicious straight up without any other flavorings. However, vanilla and almond extracts as well as rose water can elevate the flavor of it. Also, spices like cardamom, nutmeg, or ginger can also enhance the flavor of this nut milk.
As I loved the combination of pistachios and cardamom in this pistachio rose cake, I added a smidge of cardamom to this pistachio nut milk. I also added in a splash of vanilla and almond extracts as well.
You can also add in a little bit of agave, maple syrup, or honey to sweeten this nut milk. If you are trying to stick to a plant-based diet, then the latter might not be the best option.
Can you use roasted or salted pistachios in this pistachio milk recipe?
To make this, raw pistachios work best as they result in a smooth and creamy milk. Just keep in mind that if you use salted pistachios, the resulting nut milk might just be a bit too salty.
Even though the pistachios are soaked and the water they are soaked in is discarded, the resulting milk could be a bit salty. Also, roasted pistachios are drier and when soaked and blended, the resulting pistachio milk tends to not be as smooth and creamy.
Do you have to soak pistachios overnight for this recipe?
While I’ve used the quick soak method when making sauces, no-bake cashew cakes, and cashew puddings, I would not recommend not soaking pistachios for 6-12 hours.
Soaking pistachios overnight (or at least 6 hours) saturates the nut and results in a creamier, smoother texture when blended. Also, well-soaked pistachios result in less pulp left behind. Soaking also activates the enzymes, resulting in more nutritious pistachio milk – and pistachios on their own are one heck of a nutritious nut!
However, if you want to make this nut milk without soaking, you can do so by using very hot (not boiling) water when blending to help the resulting pistachio milk be as smooth as possible.
How to thicken or thin this nut milk?
With a ratio of 1 cup of pistachios to 3 cups of water, this pistachio milk recipe results in a rich, smooth, and thick nut milk.
However, if you would rather have a thicker nut milk that resembled a coffee creamer – then just use 2.5 cups of water instead of 3. If you would rather this nut milk be thinner, then just use 3.5-4 cups of water when blending instead.
Tips:
- Check your pistachios to make sure they are not rancid.
Pistachios, like all nuts, can go bad quickly especially if stored outside. I make sure to store my nuts in my refrigerator. I also taste them before soaking them. - Make sure to blend well so the pistachio nut milk is smooth.
I use a high-powered blender when making any nut milk. Nut milk can get expensive, so investing in a high-powered blender was what worked best for me. A good, high-powered blender is crucial in resulting in a smooth and creamy nut milk. - Strain the pistachio milk well after blending so it is not gritty.
There are several ways to strain the blended nut milk as demonstrated in the images below. You could use a strainer. Or, place a cheesecloth over a large glass container and stir batches of the blended pistachio nut milk through it. Or, you could use a cheesecloth and gather it up between pouring’s and squeeze the nut milk through it.
The second method to make pistachio milk:
This method involves 2 main ingredients and 1 step. The two ingredients are water and pistachio butter.
This second method is my preferred method when I am in a hurry and have some homemade pistachio butter on hand.
And, the one step is:
• Add the pistachio butter and water to a blend and blend until they are well incorporated. That’s it. Blend and enjoy!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
4 More Recipes for Pistachio Lovers!
Ingredients
1st method
- 2 + 3 cups water (2 cups used to soak pistachios and a separate 3 cups of water are added in to blend the pistachios with)
- 1 cup raw pistachios
- 2 pinches salt
OPTIONAL
- 1/4 tsp cardamom
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
2nd method
- 4 tbsp pistachio butter
- 2 cups water
Instructions
1st method
- Add the pistachios to a container and add in the 2 cups of water. Water should cover the pistachios completely. Place a lid over the container and place it in the fridge overnight for at least 6 hours to ideally 12 hours.
- The next day, uncover the pistachios and discard the water they were soaking in.
- Add the soaked pistachios to a blender along with 3 cups of water and a couple of pinches of salt.
- Blend the pistachios, salt, and water in a high-powered blender turned on high for a minute or until the pistachios are well blended and the liquid is creamy and pale green.
- Add in the almond extract, vanilla extract, and cardamom and blend for 5 seconds.
- Turn off the blender and strain the pistachio milk. You could use a strainer. Or, place a cheesecloth over a large glass container and stir batches of the blended pistachio milk through it. Or, you could use a cheesecloth and gather it up between pouring’s and squeeze the pistachio milk through it.
- Once strainer, place pistachio milk in an airtight glass bottle and store in the refrigerator.
2nd method
- Add pistachio butter and water to a blender.
- Blend until well incorporated and enjoy!
Hi! I made your recipe this morning and it was DELICIOUS! It did make it a bit more creamier. But is it normal to for the pistachio milk to have separation once left in the fridge?