Pistachio milk
The homemade pistachio milk tastes creamy, smooth and heavenly delicious. You can enjoy it on its own, chilled or warmed up. It is also ideal for milkshakes, coffee, muesli, desserts and pastry. You can make pistachio milk at home from just two ingredients with this recipe.
Servings 1.1 l
Equipment
- cheese cloth
Ingredients
- 150 g pistachios without shell
- 1 l water
- water for soaking
Instructions
- Soak pistachios in plenty of water for at least 6 hours or overnight.
- Pour off the soaking water and rinse the pistachios with clean water.
- Place the pistachios and 1 liter of clean water in a blender and puree to a homogeneous, fine mixture.
- Pour the mixture through a cheese cloth, collecting the pistachio milk in a clean container, and then squeeze the pistachio mixture vigorously.
- Pour the pistachio milk into a sealable glass bottle and keep it in the fridge.
- Shake the bottle of pistachio milk well each time before using.
Notes
- Use unroasted and unsalted pistachios.
- The more pistachios you use for a certain amount of water, the creamier the plant-based milk will be.
- You can flavor the milk alternative with vanilla, cinnamon or cardamom.
- Suitable sweeteners include dates, agave syrup and maple syrup.
- The homemade pistachio milk will keep in the fridge for around 3 - 4 days.
- You can use the pressed residue for smoothies, creams, dips, spreads or pastry.
- See the detailed tips and tricks for making the pistachio milk at the top of the article.