adaptmyrecipe
Pistachio Milk
adaptmyrecipe.com/recipes/pistachio-milk
Scan to open
Recipe Book
Pistachio Milk
Creamy, pale-green nut milk made from raw pistachios. Blends up in minutes and keeps for three days in the fridge, gorgeous in coffee, matcha, or straight from the jar.
Cookidoo
Push this recipe to Cookidoo and get a link you can share. Anyone who opens it can add the recipe to their own library instantly.
Essentials
Ingredients
- 130 g raw shelled pistachios (unsalted)
- 1000 g water (for blending)
- 2 Medjool dates, pitted
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Method
Preparation
- 1 Place pistachios in a bowl and cover with cold water. Soak for at least 2 hours or overnight in the fridge. Drain and rinse well.
- 2 Add soaked pistachios and 500 g of the water to the mixing bowl. Blend 1 min/speed 10.Blend
- 3 Add remaining 500 g water, dates, vanilla extract and salt. Blend 1 min 30 sec/speed 10.Weigh30s / sp10
- 4 Place a nut milk bag or fine-mesh sieve over a large jug. Pour the milk through and squeeze or press out as much liquid as possible. Discard pulp or save it for baking.
- 5 Transfer to a glass bottle or jar. Refrigerate and shake before each use. Keeps 3 days refrigerated.
Notes
Tips
- The 2-hour soak is the minimum, overnight gives a noticeably creamier result.
- For barista-style frothing, increase pistachios to 150 g for extra body.
- Save the leftover pulp, it works well stirred into porridge or blended into energy balls.
- The green colour fades slightly over a day or two. This is normal and does not affect flavour.