Sometimes I get California envy. Sometimes it’s about the weather, other times it’s about the citrus, but last week when this review of Three Trees Nutmilk popped up on Serious Drinks, it was about pistachio milk. It was a Veruca Salt situation and I NEEDED IT right away. Of course, it’s only available in the Bay Area, so I set out on a mission to make my own.
I did break down and buy a nut milk bag from amazon a few months ago, but–real talk–I have not used it once to strain nut milk. I have, however, used it many, many times to strain boozy infusions. If you don’t have a nut milk bag, you could strain this through a double layer of cheesecloth if you prefer, but I found it didn’t really need it. I followed my basic method for cashew milk as a base for this recipe and found that, like cashews, pistachios get soft enough after an overnight soak that the final product doesn’t require straining. If you’ve made homemade cashew milk before without straining, that is what you can expect from the final texture here.
I have been drinking this straight as an after-work snack. So good! It manages to be both rich and incredibly light and fresh-tasting at the same time. Plus, the taste of pistachios really shines through in the final product. Although it’s great on its own, check back tomorrow for a pistachio milk recipe.
- 1 cup shelled pistachios, unsalted
- 3 cups water, divided
- a pinch of salt
- In a bowl or jar in the fridge, soak the pistachios in water for 8 hours or overnight.
- Strain and rinse the pistachios, discarding the soaking water.
- Blend the pistachios with 1 cup water until a chunky puree forms.
- Add the additional cup of water and blend until smooth. Depending on your blender, this could take a few minutes.
- If you prefer, strain through a nut milk bag or double layer of cheesecloth at this point.
- Pour the mixture into a quart jar and stir in the final cup of water and the pinch of salt.
- My pistachios were roasted and unsalted. I imagine raw pistachios would produce an even more vibrant milk, but in my experience they’re quite a bit harder to track down.
- When I make homemade nut milks, I usually leave them unsweetened so if I use them in a recipe, I have more control over the sweetness level. Of course, you can add your preferred liquid sweetener to taste here.
- It’s normal for the milk to settle a bit as it sits in the fridge. Give this a good shake before you use it each time.