Make pistachio milk (homemade plant-based drink)

Discover how to make pistachio milk! Among all the plant-based beverages what we can prepare at home, the pistachio milk it is, without a doubt, one of the most surprising. Its flavor is smooth, slightly sweet, and with that characteristic touch of the nut that makes it unique. And the best part: you'll see in the recipe that is made with very few ingredients and in just a few minutes, and it tastes delicious!

Note: Below you have the video recipe — in a few seconds you'll see how easy it is to follow the pistachio milk recipe!)

In this post you will see how to make pistachio milk (with two different utensils, so you can choose whichever you have on hand) and I'll leave you with some considerations that I think are important when making it at home. Plus, I'll tell you some of the benefits of this plant-based milk, and I think you'll understand why more and more people are big fans of it every day.

What is pistachio milk

Pistachio milk is a plant-based beverage made by blending soaked pistachios with water. The result is a creamy drink with a very delicate flavor that is naturally lactose-free, perfect for those seeking alternatives to traditional milk or wanting to introduce new flavors into their cooking.

Benefits of pistachio milk

1. Pistachios are rich in healthy fats, antioxidants, minerals, and vitamins. By making milk with them, we make the most of many of their nutrients:
2. It is a plant-based source of monounsaturated fats and protein.
3. Provides antioxidants such as vitamin E, selenium, and beta-carotene.
4. Contains fiber, which aids digestion and helps maintain satiety.
5. It has a mild flavor, ideal for mixing with cocoa, coffee, or enjoying on its own.
6. Does not contain lactose nor gluten, so it is suitable for many people with intolerances.

Things to keep in mind when making homemade pistachio milk

• Making pistachio milk is very easy, but soaking nuts is vital, don't skip it (soak the pistachios for at least 4 hours).
• Soaking pistachios isn’t required, but it’s well worth it because, as they hydrate, they soften and they grind better, so the milk turns out smoother and creamier. Additionally, soaking helps remove impurities, makes them more digestible and, most interestingly, activates its properties: when the germination process begins, the nutrients become easier to absorb. Whenever I can, I soak them overnight, and the next day the pistachios are ready to blend.
• I usually use honey to sweeten the milk, but you can also use agave syrup or, if you want, 1 or 2 pitted dates.
• If you like a touch of vanilla or ever want to vary its flavor slightly, you can add half a teaspoon of vanilla extract. It goes really well!
• Make the most of the pistachio pulp left over after pressing it well to make the milk! That pulp is flavorful and fibrous when blended, and it’s great in cakes and a few other recipes. Further below I’ll tell you how to get the most out of it!

Here’s the method with a blender, and also using the Vegan Milker, ideal for this kind of preparation. Let’s do it!

How to make pistachio milk

Ingredients:

• 100 g of natural pistachios, unsalted and unroasted
• 800 ml of water (approximately)
• 1 pinch of salt (optional)
• 1 teaspoon of honey or syrup (you can also replace it with 1 date medjool)

Preparation

Here’s the step-by-step with 2 essential tools in any kitchen, so you can choose your favorite method:

1) Make pistachio milk with a blender

1. Place the pistachios in a bowl and add water. Soak them for 6 to 12 hours. Ideally, let them soak overnight. Once ready, drain them using a strainer and rinse well, discarding the soaking water.
2. Put the pistachios in the KitchenAid blender. Add 800 ml of water, a pinch of salt, and agave syrup (and/or a date to sweeten it, optionally). If you like, you can add a teaspoon of vanilla extract here (it’s completely optional, and in fact I usually don’t add it).
3. Blend well for 1 or 2 minutes, until the mixture is very smooth and liquid.
4. Strain the drink using a nut milk bag or a cheesecloth strainer (the one from Ilsa works great). Squeeze firmly to extract all the liquid and flavor from the pistachios.
5. Store the milk in a glass bottle in the fridge, and enjoy it whenever you like!

2) Make pistachio milk with the Vegan milker Chufamix

1. Soak the pistachios in a bowl. Leave them for 6 to 12 hours and, once ready, drain them using a colander and rinse them well, discarding the soaking water.
2. Position the filter of the vegan milker into the pitcher of the Set, and put the pistachios inside. Add the 800 ml of water, a pinch of salt, and the agave syrup. If you want, you can add a teaspoon of vanilla extract here (it’s completely optional, and I actually don’t usually add it).
3. Insert the immersion blender into the vegan milker and blend thoroughly for 2 minutes, until you get a very smooth, emulsified mixture.
4. Raise the filter slightly from the pitcher and, using the pestle, squeeze the remaining pulp thoroughly, pressing firmly to extract all the pistachio flavor so it falls into the pitcher with the resulting milk.
5. Store the milk in the same glass jar in the fridge, and enjoy it whenever you want!

Note: Homemade pistachio milk will keep for 2 to 3 days in the fridge, but before you drink it remember to shake it well, as it’s normal for it to separate into two layers.

How to drink pistachio milk

Pistachio milk can be Drink on its own, cold or hot, but it's also perfect to enjoy alongside other drinks:

• Add it to coffee or tea, as an alternative to other plant-based milks.
• Pistachio pairs very well with the chocolate, so you or your little ones can take it with soluble cocoa!
• You can make smoothies or make smoothies with it; combined with fruits like banana, mango, or strawberry, you'll get a delicious, healthy, and filling smoothie.
• You can use it in baking or in breakfast porridges like oatmeal.
• Incorporate it into a plant-based ice cream base: combined with cashews or another plant-based cream, it's a delicious option for making homemade pistachio ice cream.

What to do with leftover pistachio pulp?

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

• Add it to cake batter, cookie dough, or bread dough to add texture and flavor.
• Mix it with rolled oats to make a nutritious porridge.
• Combine it with yogurt or fresh cheese to make a spread.
• Freeze it in small portions if you won't use it right away.