I’m sure you’ve tried almond milk, but have you tasted pistachio milk?! It’s cold, smooth, creamy and tastes like pistachios. It’s dreamy and delicious, as well as dairy-free and nutritious.
I first encountered pistachio milk in the alternative milk section at Whole Foods, offered by a brand called Three Trees. As a pistachio lover, I had to try it immediately. I loved it, naturally, so I had to try making it myself.
I’m happy to share that pistachio milk is as easy to make as cashew milk and pecan milk, and it’s equally creamy. Unlike almond milk, it produces very little waste, so you won’t feel guilty about wasting any of those precious green nuts.
Uses for Pistachio Milk
You can enjoy pistachio milk as a creamy drink like any other milk, of course. It tastes best cold, so keep that in mind. Here are a few more ways to savor this special nut milk:
Make iced coffee: If you like non-dairy iced lattes, you must try pistachio milk next time! It’s flavored like my favorite two scoops of gelato, coffee and pistachio. I don’t have an espresso maker, so I like to mix equal parts cold brew coffee with pistachio milk over ice.
Pour it over muesli or granola: Homemade muesli is homemade cereal that tastes like a lighter version of granola. Either option would taste amazing.
Try it in chia pudding: My orange-flavored chia pudding recipe would be lovely with the added pistachio flavor. Stir the mixture well before serving.
Use it to make overnight oats: Even better if you use pistachio butter as your nut butter. Top your oats with sliced banana or raspberries and extra chopped pistachios.
How to Make Pistachio Milk
You’ll find the full recipe below. Here’s how and why this method works so well.
1. Soak the pistachios (or not).
If you have a high-powered blender like my Vitamix (affiliate link), you don’t need to soak them first to make creamy milk. However, soaking the pistachios might increase their digestibility by reducing their phytic acid levels. I don’t have much patience for soaking, so I generally don’t bother.
2. Blend on high with water.
We’re going to add the water in two equal batches (this is how I always make nut milk; I’m convinced that the pistachios blend more thoroughly this way). Combine rinsed pistachios with two cups of water and blend on the highest speed setting for at least two minutes. Lower speeds won’t pulverize the nuts well enough and you’ll end up with more pulp.
3. Blend in more water, plus sweetener and vanilla extract.
Add two more cups of water for a creamy texture similar to whole milk.
Add up to one tablespoon maple syrup, honey or sugar to sweeten the milk and reduce any bitterness (keep in mind that cow’s milk contains naturally occurring sugar, so you probably want your milk to have a touch of sweetness). Plain sugar is the most neutral option. Don’t add more than one tablespoon of maple syrup or honey, or they will overpower the delicate flavor of the pistachios.
Vanilla extract enhances the flavor of this milk. However, you can omit it for a more pure pistachio flavor. The recipe calls for 1/2 teaspoon—any more than that can distract from the pistachio flavor.
4. Strain the mixture and chill thoroughly.
Pour the mixture through a fine-mesh sieve or cheesecloth to catch any bits of nuts or pistachio skins that didn’t blend well. I’m generally left with a few tablespoons or less of this mixture, which actually tastes nice. You can refrigerate it to add to your bowl of oatmeal or a smoothie later.
The milk will be slightly warm after blending. It tastes best cold, so let it chill in the refrigerator before using. The mixture tends to separate slightly over time, so stir it well before pouring.
Watch How to Make Pistachio Milk
More Recipes for Pistachio Lovers
Please let me know how your pistachio milk turns out in the comments! I’m eager to hear how you like it and how you use it.
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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.
- 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.