Homemade Pistachio Milk
Creamy homemade pistachio milk made with raw pistachios, water, and a touch of maple syrup. Naturally green, no additives, ready in under 10 minutes.
4 cups
Calories: 188kcal
Ingredients
- 1 cup raw unsalted pistachios
- 4 cups filtered water use 3 cups for thicker milk
- 1 to 2 tablespoons pure maple syrup adjust to taste
- 1/2 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 to 15 minutes to soften. Drain and rinse.
- Blend: Add pistachios, 4 cups of water, maple syrup, vanilla, and salt to a high speed blender. Blend for 1 to 2 minutes until completely smooth and creamy.
- Strain: Pour the mixture through a nut milk bag or fine mesh strainer into a clean glass jar. Squeeze well to extract all the liquid.
- Taste and adjust. Add more maple syrup for sweetness or more water for a lighter consistency.
- Store: Keep refrigerated in a sealed glass jar for up to 4 days. Shake well before each use.
Notes
- Raw unsalted pistachios give the best flavor and brightest green color.
- Don't toss the pulp. Use it in oatmeal, pancake batter, energy balls, or dry it in the oven at low heat to make pistachio flour.
- If your blender is very powerful, you may not need to strain.
- Blend for an extra 30 seconds and taste.
- Separation is normal. Just shake before using.
- For a thicker, latte-worthy milk, use only 3 cups of water.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 13mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg