Making Pistachio Milk (Homemade Plant-Based Drink)

Discover how to make pistachio milk! Among all the plant-based drinks we can prepare at home, pistachio milk is without a doubt one of the most surprising. Its flavour is mild, slightly sweet, and has that characteristic nutty touch that makes it unique. And the best part: you’ll see in the recipe that it’s made with just a few ingredients and in only a few minutes — and it tastes delicious!

Note: Below you’ll find the video recipe — in just seconds you’ll see how easy it is to follow the pistachio milk recipe!

In this post, you’ll learn how to make pistachio milk (with two different tools, so you can choose the one you have on hand), plus I’ll share some tips I think are important when making it at home. I’ll also tell you about some of the benefits of this plant-based milk, and I think you’ll understand why more and more people are becoming big fans.

What is pistachio milk?

Pistachio milk is a plant-based drink obtained by blending soaked pistachios with water. The result is a creamy drink with a delicate flavour, naturally lactose-free, perfect for those looking for alternatives to traditional milk or wanting to incorporate new flavours into their cooking.

Benefits of pistachio milk

1. Pistachios are rich in healthy fats, antioxidants, minerals, and vitamins. By making milk from them, we benefit from many of their nutrients:
2. It’s a plant-based source of monounsaturated fats and proteins.
3. Provides antioxidants such as vitamin E, selenium, and beta-carotene.
4. Contains fibre, which aids digestion and helps maintain satiety.
5. Has a mild flavour, ideal to combine with cocoa, coffee, or enjoy on its own.
6. Contains no lactose or gluten, making it suitable for many people with intolerances.

Things to keep in mind when making homemade pistachio milk

• Making pistachio milk is very easy, but soaking the nuts is essential — don’t skip it (soak the pistachios for at least 4 hours).
• Soaking isn’t strictly necessary, but it’s worth it because, when hydrated, the pistachios soften and blend better, making the milk smoother and creamier. Plus, soaking helps remove impurities, makes them easier to digest, and most interestingly, activates their properties: once the germination process begins, the nutrients become easier to absorb. I always soak them overnight so they’re ready to blend the next day.
• I usually use honey to sweeten plant milks, but you can also use agave syrup or, if you like, 1 or 2 pitted dates.
• If you enjoy a hint of vanilla or want to slightly change the flavour, you can add half a teaspoon of vanilla extract — it works beautifully!
• Make use of the leftover pistachio pulp after straining! That pulp still has flavour and fibre, and it’s great in cakes or other recipes. Further down, I’ll tell you how to make the most of it!

I’m giving you the process with a blender, but also using the Vegan Milker, which is ideal for this type of preparation. Let’s get to it!

How to make pistachio milk

Ingredients:

• 100 g raw, unsalted pistachios
• Approximately 800 ml water
• 1 pinch of salt (optional)
• 1 teaspoon honey or syrup (you can also substitute with 1 Medjool date)

Preparation

Here’s the step-by-step using 2 essential kitchen tools, so you can choose your favourite method:

1) Making pistachio milk with a blender

1. Place the pistachios in a bowl and cover with water. Let them soak for 6 to 12 hours — ideally overnight. Once ready, drain them using a sieve and rinse well, discarding the soaking water.
2. Place the pistachios in the KitchenAid blender. Add 800 ml water, a pinch of salt, and the agave syrup (and/or a date to sweeten, optionally). If you like, you can also add a teaspoon of vanilla extract (this is totally optional — I usually skip it).
3. Blend well for 1 or 2 minutes until you get a smooth, liquid mixture.
4. Strain the drink using a nut milk bag or a fine mesh sieve (the Ilsa sieve works great). Press well to extract all the liquid and flavour from the pistachios.
5. Store the milk in a glass bottle in the fridge — enjoy whenever you like!

2) Making pistachio milk with the Vegan Milker Chufamix

1. Place the pistachios in a bowl and cover with water. Let them soak for 6 to 12 hours, then drain using a sieve and rinse well, discarding the soaking water.
2. Insert the Vegan Milker filter into the jar, place the pistachios inside. Add 800 ml water, a pinch of salt, and the agave syrup. If you like, you can also add a teaspoon of vanilla extract (totally optional — I usually skip it).
3. Insert the hand blender into the Vegan Milker and blend well for 2 minutes until you get a smooth, emulsified mixture.
4. Lift the filter slightly out of the jar and, using the pressing stick, squeeze the remaining pulp thoroughly, pressing well to extract all the pistachio flavour and let it drip into the jar with the finished milk.
5. Store the milk in the same glass jar in the fridge — enjoy whenever you like!

Note: Homemade pistachio milk will keep for 2 to 3 days in the fridge, but remember to shake it well before drinking, as it naturally separates into two phases.

How to enjoy pistachio milk

Pistachio milk can be enjoyed on its own, cold or warm, but it’s also perfect for pairing with other drinks:

• Add it to coffee or tea as an alternative to other plant-based milks.
• Pistachio pairs wonderfully with chocolate, so you (or your kids) can enjoy it with cocoa powder!
• You can make smoothies or shakes with it — combined with fruits like banana, mango, or strawberry, you’ll get a delicious, healthy, and satisfying drink.
• You can use it in baking or breakfast creams like oatmeal porridge.
• Incorporate it as a base for plant-based ice cream: combined with cashews or another plant-based cream, it’s a delicious option for homemade pistachio ice cream.

What to do with leftover pistachio pulp?

The pulp left after straining the milk shouldn’t be thrown away (or if you do, it’s really a shame!). You can reuse it in many recipes:

• Add it to cake, cookie, or bread dough for texture and flavour.
• Mix it with oats to make a nutritious porridge.
• Combine it with yoghurt or fresh cheese to make a spreadable paste.
• Freeze it in small portions if you’re not going to use it immediately.