I like to make Pistachio Milk at home because I want a simple, fresh drink. I use it in the morning and in cooking. I make a small batch when I buy shelled pistachios. It fits my week and does not take long. I do not like cans or boxes for every use. Pistachio Milk feels cleaner and fresher to me.
This Pistachio Milk recipe came from trying to cut sugar and extra stuff. I needed a milk that tastes nutty and green. I use it in coffee, tea, and on cereal. I also use it in recipes that ask for nut milk. I keep it cold in a jar. It has a mild nut taste and a soft texture.
Pistachio Milk is a simple nut milk made at home from shelled pistachios and water. It tastes mild, nutty, and slightly sweet on its own. The flavor is green and clean, not too heavy. You can sip it plain, use it in coffee, or add it to cereal. You can also use it in baking and cooking where a light nut milk works. This milk is not as thick as cream. It feels smooth and thin, like regular milk but with a nut note. If you like nut flavors, you may also like a dessert like creamy cherry pistachio cheesecake as a follow-up idea.
why make this recipe
You should make Pistachio Milk for good daily reasons. It takes a short time to make. You only need pistachios and water and a blender. You avoid added sugar and long ingredient lists. You control how strong the nut taste is. This milk is a good swap for store nut milks when you want fresh flavor. It works well for coffee, cereal, smoothies, and light sauces. If you want a nutty breakfast, you can use it in dishes like pistachio overnight oats. Making your own also cuts cost if you use pistachios in bulk. You can make a few cups and use them all week.
how to make Pistachio Milk
First, gather your pistachios and water. Rinse the nuts if they look dusty. Soak the pistachios in water for a few hours or overnight if you want a softer blend. Draining the soak water and using fresh water makes a cleaner taste. Put the pistachios in a high-powered blender. Add the water. Blend at high speed so the nuts break into very small pieces. You will see the milk turn pale green and thin. After blending, strain the mix through a cheesecloth over a sieve. Press the pulp to get more liquid. The liquid you collect is the milk. Chill it in the fridge before you drink. The pulp can be used in baking or compost. Expect a soft nut flavor and a smooth, light texture.
Ingredients
- 1 cup pistachios (shelled)
- 4 cups water
Use shelled pistachios so the milk stays green and clean. You can use raw or roasted nuts, but raw gives a milder taste. The water amount controls the strength. Four cups gives a mild to medium flavor. Use less water for a stronger milk and more water for a lighter milk. If you soak the nuts first, the milk blends easier and may be smoother. You can add a pinch of salt or a touch of vanilla later if you like a little boost. Simple ingredients make it easy to tweak later.
Directions
Combine pistachios and water in a high-powered blender. Blend on HIGH for 1-2 minutes. Place a piece of cheesecloth on top of a sieve and strain into the container of your choosing. Store in the refrigerator and use within a week.
Step notes:
- Combine pistachios and water: This step brings the nuts and water together. Use fresh water after any soak for clean taste.
- Blend on HIGH: High speed breaks the nuts into very small pieces. Blend until the mix looks pale and even. You may stop and scrape the sides once.
- Strain with cheesecloth and sieve: The cheesecloth catches the fine bits. Pour slowly so the liquid goes through. Gather the cloth and squeeze gently to press out the milk. Do not force or you may push fine grit through.
- Store in the refrigerator: Cold keeps the milk fresh and slow to spoil. Use it within a week for best taste. Each step helps make the milk smooth and keeps the pulp separate. The pressing step makes the most milk. Save the pulp for other uses like baking or mix it into oatmeal.
how to serve Pistachio Milk
Serve this milk cold for a clean taste. Pour it over cereal or granola for a nutty start to the day. Warm it gently for coffee or tea, but do not boil. Use it in smoothies for an extra nut note. You can also use it in light sauces or chilled soups that need a mild dairy swap. For a snack, pour a glass and pair it with plain toast or small cookies. It goes well with baked goods that have fruit or chocolate. Try it with pistachio cream cookies for a match in flavor. Keep tastes simple so the nut flavor can show.
how to store Pistachio Milk
Keep the milk cold in the fridge at all times. Use a clean jar or bottle with a tight lid. Fill the container and press out air if you can. Store for up to 5 to 7 days. Shake before each use because separation is normal. If you need longer storage, freeze it in portions. Use ice cube trays or small jars and leave space for expansion. Frozen milk can last 1 to 2 months. Thaw in the fridge and shake well. The texture may change after freezing. If the milk smells sour or odd, throw it out. Always use clean utensils to pour and avoid cross-contamination.
tips to make Pistachio Milk
Use shelled pistachios for the best color and taste. Soak the nuts for a few hours or overnight for a smoother milk. Use a high-powered blender to break the nuts well. Blend until the mix looks even and pale. Strain with a fine cheesecloth to remove grit. Do not squeeze too hard to avoid pulling tiny solids through, but squeeze enough to get most of the milk. Taste and adjust the water next time to make it stronger or weaker. Clean jars and lids before storing. Keep the milk cold and use it soon. Save the pulp for baking or mix it into oatmeal so nothing goes to waste.
variation
You can change small things to suit your taste. For a sweeter milk, add a small date or a teaspoon of maple syrup while blending. For a vanilla hint, add a drop of vanilla extract. To make it richer, use less water or add a splash of coconut milk. Swap part of the water with almond milk for a different nut mix. If you want a green color to show more, use pistachios with no skins and avoid roasted nuts. If you do not want any pulp, strain twice. If you prefer a thinner milk, add more water. These small swaps keep the base recipe but change the final taste and texture.
FAQs
Q: How long does homemade Pistachio Milk last? A: It keeps 5 to 7 days in the fridge. Keep it cold and sealed.
Q: Can I use roasted pistachios? A: Yes, but roasted nuts change the flavor. Raw gives a milder, fresher taste.
Q: Can I sweeten the milk? A: Yes. Add a date, honey, or a little maple syrup while blending. Taste and add a little at a time.
Q: What can I do with the leftover pulp? A: Use it in baking, mix into oatmeal, or add to smoothies. You can also dry it for crumbs.
Q: Do I need a high-powered blender? A: A strong blender gives smoother milk. You can use a regular blender, but blend longer.
Conclusion
If you want to try a commercial version for comparison, see Táche Pistachio Milk – The Original for a store-made example. For another home recipe and ideas on flavor, visit Pistachio Milk – Cookie and Kate.
Print
Pistachio Milk
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Plant-based
Description
A simple and fresh nut milk made from shelled pistachios and water, perfect for coffee, cereal, or cooking.
Ingredients
- 1 cup pistachios (shelled)
- 4 cups water
Instructions
- Gather pistachios and water. Rinse the nuts if dusty.
- Soak the pistachios for a few hours or overnight.
- Drain the soak water and add fresh water to the blender with pistachios.
- Blend on high for 1-2 minutes until the mixture is pale green.
- Strain through cheesecloth over a sieve to collect the milk.
- Chill the milk in the fridge before drinking.
- Store the leftover pulp for baking or compost.
Notes
For a sweeter milk, add a date or maple syrup while blending. Use fresh water after soaking for a cleaner taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
