HOW TO MAKE HOMEMADE PISTACHIO MILK

March 20, 2017

Pistachio is one of those unassuming flavours that you wouldn’t think to incorporate, yet it somehow works to be one of the most delicious flavours, whether it’s a pistachio cake, a pistachio macaron, or even pistachio ice cream—anyone else obsessed over Haagen Dazs pistachio ice cream when they were little?! The truth is, pistachio never lets us down. Fact.

As a pistachio lover and a nut milk enthusiast, it was only appropriate that I put homemade pistachio milk to the test. And the end result was astounding—super rich and creamy with a hint of sweetness. Although I will admit it was slightly annoying to shell all those pistachios and not getting the immediate satisfaction of eating them.

But if you’re indifferent about pistachios, maybe their nutritional value might persuade you to blend up your own homemade pistachio milk. Pistachios are dense in nutrients that include protein, magnesium, iron, and various vitamins. They are also heart-healthy in that they are high in fibre and provide healthy fats that help lower cholesterol.

How to make delicious homemade pistachio milk.

Because I bought pistachios to, well, snack on, the ones I bought were roasted and lightly salted. So if yours are the same, make sure you give them a good rinse. But the overnight soaking should easily do the trick.

What you need:

1 cup pistachios shelled
3 cups water
1 tablespoon maple syrup (optional)
Pinch of sea salt (if using raw, unsalted pistachios)

How to prepare:

1. Shell pistachios.

2. Soak them overnight.

3. Rinse thoroughly then drain before popping them into the blender.

4. Add 3 cups of water and 1 optional tablespoon of maple syrup.

5. Blend on high for two minutes until smooth.

6. Pour the milk through a nut milk bag into a sealable jug or container.

7. Store in the fridge for up to 5 days!

Have you tried making your own pistachio nut milk before? Share with us your experience!

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Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow