Homemade Pistachio Milk

by autumn on October 16, 2013

Homemade Pistachio Milk || Autumn Makes & Does

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.

pistachio-milk

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.

pistachio-milk-3

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.

5.0 from 2 reviews
Homemade Pistachio Milk
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: makes one quart
 
A DIY recipe for homemade pistachio milk that doesn't need straining!
Ingredients
  • 1 cup shelled pistachios, unsalted
  • 3 cups water, divided
  • a pinch of salt
Instructions
  1. In a bowl or jar in the fridge, soak the pistachios in water for 8 hours or overnight.
  2. Strain and rinse the pistachios, discarding the soaking water.
  3. Blend the pistachios with 1 cup water until a chunky puree forms.
  4. Add the additional cup of water and blend until smooth. Depending on your blender, this could take a few minutes.
  5. If you prefer, strain through a nut milk bag or double layer of cheesecloth at this point.
  6. Pour the mixture into a quart jar and stir in the final cup of water and the pinch of salt.
  7. Refigerate

Notes:

  • 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.

 

About 

Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 10 comments… read them below or add one }

1 Ali @ Inspiralized October 16, 2013 at 12:48 pm

Great! Another blog to obsess over… I LOVE this! So glad I stumbled upon your blog :) Thanks for sharing this recipe.

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2 autumn October 17, 2013 at 8:57 am

That’s so sweet, Ali. Thank you!

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3 Courtney October 16, 2013 at 5:08 pm

This is so neat! I also get California envy, but it mostly has to do with avocados and wine.

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4 autumn October 17, 2013 at 8:56 am

How did I forget about the wine and avocados!? ;)

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5 joyofcooking October 16, 2013 at 6:54 pm

This looks amazing! I’ve been making almond milk for a while now, but this is probably to die for! Instead of using a nut milk bag to strain, I’ve been using flour sack towels. They work nicely and are dirt cheap.

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6 autumn October 17, 2013 at 8:56 am

It definitely is a treat! Thank you.

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7 Eileen October 16, 2013 at 7:11 pm

Pistachio milk?? OOH. I live in the SF bay area and everything, and yet I have never seen or tried this!

I also hear you on the using equipment for infusions instead of the intended purpose. I have a couple of yogurt strainers that I use just about 100% for batches of limoncello and apple brandy and plum schnapps instead of making Greek yogurt. :)

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8 Shikha @ Shikha la mode October 22, 2013 at 12:12 am

Omg omg. This looks awesome. I always thought I needed a strainer, but now that I don’t, I can so see this happening!

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9 Michelle July 12, 2014 at 12:45 am

Hey :) , I am made this milk and omg it was amazing ! So smooth and decadent ! Thank you . By any chance , how many calories per cup?

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10 autumn July 17, 2014 at 11:10 pm

Hi Michelle, I am not sure, but am happy to hear that you enjoyed it!

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