If you’re privy to the world of plant-based milks, chances are you’ve worked your way through the common ones: the myriad nuts, oats, coconut, rice, and even soy. But if you’re bored of the usual suspects, then pistachio milk is a real treat. It’s a bit pricey, but the resultant creamy milk in its pastel green hue will take your appreciation for plant-based milks to a whole other level.
How to make Pistachio Milk
Like most other plant-based milks, pistachio milk is easy to make. The ingredients you need are:
- 1 cup of raw, shelled pistachios (try a couple to make sure they aren’t rancid)
- 3 cups of filtered water (you can soak them in tap water)
- Optional sweeteners like maple syrup, agave nectar, honey, or if you want to elevate the creamy levels, try adding some Medjool dates into the mix
- Optional flavoring like pure vanilla extract or a vanilla bean
How to make Pistachio Milk
The best part about making homemade anything is that you know exactly what goes into it. No preservatives or sneaky sweeteners, just the bare essentials, and a pinch of love (or Himalayan rock salt, if you fancy). Follow these simple steps to make your own homemade pistachio milk:
- Soak 1 cup of the raw, shelled pistachios for at least 6 hours, or ideally overnight.
- Pop the soaked pistachios into your blender, along with 3 cups of filtered water.
- Blend on high speed for at least 90 seconds, or for more or less time, depending on the power of your blender. You want the pistachios to be completely shredded to a pulp.
- Strain your pistachio milk using a nut milk bag or cheesecloth. You can set the pulp aside to use it later as an added source of fibre to your morning oats or baked goods.
- Add salt, a sweetener or flavouring based on how you want your pistachio milk to taste.
- Pour the milk in a clean glass bottle and there you have it, homemade pistachio milk!
Note: It can keep in the fridge for up to 3-5 days. Give the bottle a shake before drinking it.
Pistachio Milk Nutrition
Pistachios are a powerhouse of a healthy seed (ha, bet you thought it was a nut, but it’s in fact a seed of the Pistacia vera tree) rich in fiber, minerals, antioxidants, and unsaturated fats. A serving size of 180ml of pistachio milk contains approximately 70 calories, 5g of total fat, 20g of sodium, 4g of carbohydrates, 2g of protein, plus iron, vitamin A, and calcium.
Pistachio Milk Uses
Pistachio milk can be enjoyed as is, or as an accompaniment to your food and beverages. Here are some ideas how you can incorporate this rich, flavorful milk into your life:
- Froth it and add it to your morning long black to make a classic pistachio milk latte.
- Heat it up on the stove along with 2-3 cracked cardamom pods, 1 cinnamon stick, and a pinch of nutmeg to make a warm and comforting mug of spiced pistachio milk.
- Blend it with 2 Medjool dates, and pure vanilla extract to make a dessert-like milk drink.
Pistachio Milk Benefits
One reason why people prefer pistachio milk is due to it being better for the environment. We know that plant-milks use overall less water and land, as well as emit less greenhouse gases, but pistachios use significantly less water than their notorious counterpart, almonds.
Besides that, pistachios on their own have a lower fat content, are a good source of vegetable protein. They are rich in vitamins, minerals, antioxidants, and have the highest amount of phytosterols (the really good-for-you-cholesterol) compared to all other nuts and seeds.
How do I make Pistachio Milk?
So, blend overnight-soaked pistachios with 3 cups of water, and strain to get fresh, homemade pistachio milk. Store it in your refrigerator in a glass bottle, and shake well before consumption. Add it to your coffee, warm it up with spices, or use it any way you would regular or plant-milk. Go ahead and enjoy the many benefits of pistachio milk, the only limit being your imagination.
Pistachio Milk
Ingredients
- 1 Cup Pistachios Raw, Shelled
- 3 Cup Water Filtered
Instructions
- Soak 1 cup of the raw, shelled pistachios for at least 6 hours, or ideally overnight.
- Pop the soaked pistachios into your blender, along with 3 cups of filtered water.
- Blend on high speed for at least 90 seconds, or for more or less time, depending on the power of your blender. You want the pistachios to be completely shredded to a pulp.
- Strain your pistachio milk using a nut milk bag or cheesecloth. You can set the pulp aside to use it later as an added source of fiber to your morning oats or baked goods.
- Add salt, a sweetener or flavoring based on how you want your pistachio milk to taste.
- Pour the milk in a clean glass bottle and there you have it, homemade pistachio milk!
Notes
- Optional sweeteners like maple syrup, agave nectar, honey, or if you want to elevate the creamy levels, try adding some Medjool dates into the mix
- Optional flavoring like pure vanilla extract or a vanilla bean
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