Pistachio Milk Recipe
Pistachio milk is a creamy, nutty, and nutritious alternative to traditional dairy milk. This recipe is perfect for those looking for a vegan-friendly option or anyone seeking a unique twist in their coffee, smoothies, or baking. With a mild sweetness and vibrant green color, pistachio milk offers an earthy flavor profile with a hint of natural sweetness, making it a favorite among plant-based milk lovers. This recipe is easy to prepare and can be adjusted to your preferred consistency and sweetness, offering a deliciously healthy way to enjoy pistachios!
Equipment
- Blender
- Nut milk bag or fine mesh strainer
- Bowl for soaking
Ingredients
- 1 cup unsalted pistachios
- 4 cups filtered water
- 1-2 dates (optional, for sweetness)
- ½ tsp vanilla extract (optional)
- Pinch of sea salt (optional)
Instructions
- Soak the Pistachios: Place pistachios in a bowl, cover with water, and let soak for 8 hours or overnight.
- Drain and Rinse: After soaking, drain and rinse the pistachios under cold water.
- Blend: Add pistachios and 4 cups of filtered water to a blender. Blend on high until smooth, about 1-2 minutes.
- Add Flavoring: If desired, add dates, vanilla extract, and a pinch of salt. Blend again until well incorporated.
- Strain: Pour the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing to extract as much liquid as possible.
- Store: Pour the pistachio milk into a glass jar and refrigerate. Use within 3-5 days.
Notes
- Consistency: For a thicker milk, use 3 cups of water instead of 4.
- Storage: Store in a glass bottle or jar for best freshness. Shake before use, as natural separation may occur.
- Sweetness: Adjust sweetness to taste by adding more dates or a touch of maple syrup.
