Pistachio Milk Recipes: How to Make It & What to Make With It

The sweet, spoonable green spread behind Dubai chocolate, made at home from pistachios, a little white chocolate and oil in one blender.

The coffee-shop secret to a pistachio latte at home: a simple, real-pistachio syrup you stir into coffee, milk or soda.

The bakers' workhorse: a smooth, concentrated, unsweetened pistachio purée for gelato, pastry cream and macarons, and how to make it yourself.

Swap the pine nuts for pistachios and you get a sweeter, brighter, greener pesto, ready in five minutes with one blitz of the food processor.

Just pistachios and patience: how to blend shelled nuts into a smooth, savory butter, the base for milk, sauces and the famous green spreads.

A nutty pistachio syrup for cocktails and coffee, in the easy homemade version, with quantities and storage.

Ground pistachios for baking, drinks and dusting, and how to make it without it turning to butter, and how to use it.

Soak, blend, strain, done. A 10-minute method, plus a no-strain shortcut, storage and the fixes for thin or bitter batches.

Five ingredients, one bowl, no cooking: the green potluck dessert that has been called at least nine different things.

A barely-set, just-wobbly pistachio panna cotta built on real pistachio paste and the right amount of gelatine: silky, intensely nutty and almost no work.

Slow-simmered rice pudding fragrant with cardamom and thick with ground pistachios, the classic kheer, made properly.

Pista kulfi is dense, milky, no-churn Indian ice cream, made by slowly simmering milk down to a rich base and freezing it firm in molds with real pistachios.

Authentic pistachio gelato is denser and more intense than ice cream, built on real pistachio paste, more milk than cream, and barely any air.

Creamy pistachio pudding made the real way: stovetop custard and actual pistachios, not a green packet of instant mix.

Real pistachio ice cream, the way it should taste, built on pistachio paste, not pudding mix. A custard method and an easy no-churn one.

Coffee-soaked ladyfingers, a creamy pistachio mascarpone, chopped pistachios on top, no oven required.

The supermarket shortcut to pistachio flavor, what's actually in it, and the best ways to put it to work.

No flour, no baking powder, and no need for either. The lift comes from whipped egg and the structure from the nuts.

A moist, tender pistachio sponge built on pistachio milk and ground pistachios, one bowl, real quantities, with a simple glaze and dairy-free notes.

A fluffy, genuinely nutty pistachio buttercream made from real pistachios, butter and powdered sugar, no boxed pudding mix required.

A tender, lightly sweet pistachio quick loaf studded with whole nuts, one bowl, no yeast, no mixer needed.

Soft-centerd, chewy-edged butter cookies packed with chopped pistachios, one bowl, no chilling, naturally green-flecked and properly nutty.

Tender, genuinely moist muffins built on real ground pistachios, with a soft green crumb and a buttery, nutty top. One bowl, no mixer.

Twice-baked, properly crunchy Italian biscotti studded with whole pistachios. One bowl, no mixer, made to be dunked.

A dense, creamy baked cheesecake flavored with real pistachio paste, on a buttery graham cracker base.

Crisp-shelled, chewy-centerd French macarons with ground pistachio in the shell and a pistachio buttercream filling, explained step by step.

A tender, genuinely pistachio cake built on ground nuts rather than pudding mix: moist crumb, soft green tint, simple frosting.

The desserts pistachio does best, from Indian condensed-milk sweets like kulfi and barfi to ice cream, panna cotta and cakes, and how to use pistachio milk, paste and powder in them.

The pastry that started as a way to sell yesterday's croissants, and became the thing people queue for.

A thick chocolate bar with a crunchy toasted-kataifi and pistachio-cream filling. The viral 'Dubai chocolate', made at home.

Buttery filo, a generous pistachio layer, and a slow soak in lemon syrup for the crisp, sticky classic.

Crisp shredded pastry, a soft cheese-or-cream center, a glug of fragrant syrup and a thick layer of ground pistachios on top.

Crisp shells, a creamy pistachio-ricotta filling, chopped pistachios on the ends. The easy home version.

A green, crunchy crust on a soft fillet. The whole difficulty is making the crust stick and keeping the nuts from burning.

Two different sauces share the name. One goes on pasta, one goes on ice cream, and neither is pesto.

A soft, nutty, make-ahead breakfast: rolled oats soaked overnight in pistachio milk, finished with chopped pistachios and a drizzle of honey.