About This Recipe
If you love creamy, slightly nutty plant-based milks (almond milk, oat milk, cashew milk, etc.), pistachio milk is a must-try. It’s rich, vibrant green, and has that subtle sweetness that makes your coffee, smoothies, or matcha latte taste extra special. The best part? It’s made with just pistachios, water, and a drizzle of maple syrup—real ingredients, real flavor, ready in under 10 minutes.
Why You’ll Love This Recipe
- Creamy and luxurious without any gums or additives.
- Slightly sweet and nutty flavor that feels indulgent but healthy.
- Quick and easy—just blend, strain, and enjoy.
- 100% vegan, dairy-free, and gluten-free.
- Perfect for lattes, oatmeal, or poured over granola.
Ingredient Notes
- Pistachios: Choose raw, unsalted pistachios for the best flavor and color. Blanch and peel them if you want an even brighter green milk.
- Water
- Maple Syrup: start with one tablespoon and adjust to taste.
- Vanilla (optional)
- Pinch of Salt: Balances the sweetness and enhances the nuttiness.
How to Make Pistachio Milk
- Soak (optional): Soak pistachios in hot water for 10–15 minutes to soften and enhance creaminess. Drain.
- Blend: Add pistachios, 4 cups of water, maple syrup, vanilla (if using), and salt to a high-speed blender. Blend 1–2 minutes until smooth.
- Strain: Pour through a nut milk bag or fine mesh strainer into a clean glass jar.
- Store: Refrigerate up to 4 days. Shake well before each use.
Variations
- Unsweetened Version: Skip the maple syrup for a pure, nutty flavor.
- Matcha Pistachio Milk: Add ½ teaspoon matcha powder for a boost of antioxidants.
- Spiced Version: Blend in a pinch of cardamom or cinnamon for a cozy twist.
- Chocolate: You could add a bit of cocoa powder and sugar to taste, just as I did with the hazelnut chocolate milk.
Home-Cook Tips
- Don’t toss the pulp—mix it into baked goods, pancakes, or oatmeal.
- Blend an extra 30 seconds if you want it extra frothy for lattes.
- A high-speed blender makes a huge difference for a silky texture.
Homemade Pistachio Milk with Maple Syrup
Equipment
Ingredients
- 1 cup raw unsalted pistachios
- 4 cups filtered water
- 1 –2 tablespoons pure maple syrup adjust to taste
- ½ teaspoon vanilla extract optional
- Pinch of sea salt
Instructions
- Soak (optional): Place pistachios in a bowl and cover with hot water. Let soak for 10–15 minutes, then drain and rinse.
- Blend: Add pistachios, 4 cups of water, maple syrup, vanilla, and salt to a high-speed blender. Blend for 1–2 minutes until smooth and creamy.
- Strain: Pour the mixture through a nut milk bag or a fine mesh strainer into a clean glass jar or pitcher.
- Store: Refrigerate for up to 4 days. Shake well before each use, as natural separation is normal.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨