Storebought Pistachio Milk is so expensive, and if you have just a few minutes you can make it at home for a fraction of the cost. It is super easy to make and just requires an overnight soak of the nuts, but it literally takes less time to make than going to the grocery store.
Ingredients
The ingredients needed to make this Pistachio Milk are VERY simple. You just need the nuts, a little salt, and some water. The vanilla extract is optional really, but just enhances the flavor of the nuts.
I love doing this because I can eliminate any preservatives that premade milk might have in it. And it is SO dang EASY, it is just worth it to do at home.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Making your own homemade Pistachio Milk is BEYOND easy to do. First, soak the nuts overnight in some water, then blend them the next day in a high-speed blender for about a minute or two.
Then strain the mixture through a fine mesh bag, known as a Nut Milk Bag until all the liquid is extracted.
I then place it in an air-tight container and refrigerate it until ready to use. That is really it, it only takes a few minutes to do and you have super flavorful nutrient-rich pistachio nut milk.
Notes & Tips
There is only 1 really specific piece of equipment you need to make this, and it is a Nut Milk Bag. It provides perfectly smooth milk, and there just is no comparison to using it.
Do your best to just soak the nuts for 24 hours. They need that at a minimum, but I don't like to let it go much past that. Soaking the pistachios results in a silkier and creamier texture in the end product. I also like to use filtered water, your finished milk is only as good as the basic ingredients you use to make it.
Write the time you put them in on the bowl when you soak them so you don't forget. I just put some plastic wrap over the bowl and write on that with a sharpie.
You can add in a sweetener of your choice as well as any flavorings you might like. It is also great used in your coffee or latte or with your favorite cereal or in a smoothie.
If you like thicker nut milk that resembles more of a coffee creamer-like consistency only use 2.5 cups of water instead of 3.
If you would like thinner milk, use 3.5 to 4 cups of water when blending.
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📖 Recipe
Pistachio Milk
Storebought Pistachio Milk is so expensive, and if you have just a few minutes you can make it at home for a fraction of the cost.
Ingredients
- 1 cup shelled raw pistachios
- 6 cups Filtered Water, divided
- ½ teaspoon Kosher Salt, Morton
- 1 teaspoon Vanilla Bean Paste, optional
- Nut Milk Bag, for straining
Instructions
- Place the pistachios in a medium bowl and cover it with 3 cups of filtered water.
- Cover and refrigerate the pistachios for 24 hours to soak.
- Remove the soaked pistachios from the fridge, then drain off the soaking water threw a sieve, and give the nuts a rinse.
- Place the soaked and rinsed nuts into the cup of a high-speed blender with 3 more cups of filtered water, salt, and vanilla bean paste.
- Blend, starting on low and working up to high for 2-3 minutes, until very smooth.
- Place a nut milk bag or very fine cheesecloth over a pitcher or bowl, and strain the pistachio milk through it. Allow it to drip naturally for 20-30 minutes, or squeeze the bag with your hands to press all the milk through.
- The leftover nut meat left in the bag and be dried and used as flour in baking or cooking.
- Store the strained milk in an airtight container and refrigerate. Use the milk within 3 days, and shake or stir well before using.
Notes
There is only 1 really specific piece of equipment you need to make this, and it is a Nut Milk Bag. It provides perfectly smooth milk, and there just is no comparison to using it.
Do your best to just soak the nuts for 24 hours. They need that at a minimum, but I don't like to let it go much past that. Soaking the pistachios results in a silkier and creamier texture in the end product. I also like to use filtered water, your finished milk is only as good as the basic ingredients you use to make it.
Write the time you put them in on the bowl when you soak them so you don't forget. I just put some plastic wrap over the bowl and write on that with a sharpie.
You can add in a sweetener of your choice as well as any flavorings you might like. It is also great used in your coffee or latte or with your favorite cereal or in a smoothie.
If you like thicker nut milk that resembles more of a coffee creamer-like consistency only use 2.5 cups of water instead of 3.
If you would like thinner milk, use 3.5 to 4 cups of water when blending.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 26Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 73mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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