Homemade Pistachio Milk with Maple Syrup
This homemade pistachio milk is rich, creamy, and naturally sweetened with maple syrup. It’s a quick, dairy-free milk that adds a touch of luxury to your coffee, smoothies, or breakfast bowls—made with just a handful of ingredients in under 10 minutes.
4 cups
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
For a brighter green color, blanch and peel the pistachios before blending.
Adjust sweetness to your preference—start with 1 tablespoon of maple syrup and taste before adding more.
Don’t throw away the leftover pistachio pulp! Add it to oatmeal, baked goods, or smoothies for extra nutrition.
For frothy coffee drinks or lattes, blend for an additional 30 seconds before serving.