Pistachio Milk – Cookie and Kate

I am sure you tried almond milk, but they tried Pistachio milk?! It is cold, smooth, creamy and tastes of pistachios. It is dreamy and tasty and milk -free and nutritious.

I met pistachio milk in the alternative milk department at Whole Foods, which is offered by a brand called Three trees. As a pistachi lover, I had to try it immediately. Of course I loved it, so I had to try to do it myself.

I am pleased that pistachio milk to make as easy as cashew milk and pecanny milk and equally creamy. In contrast to almond milk, it creates very little waste, so you do not feel guilty of waste one of these precious green nuts.

Use for pistachio milk

Of course you can enjoy pistachio milk as a creamy drink. It tastes best cold, so remember. Here are some other ways to enjoy this special nut milk:

Make ice coffee: If you like non-milk ice cream, you will have to try pistachio milk next time! It is flavored like my two favorite shovels Gelato, coffee and pistachios. I don’t have an espresso maker, so I like the same parts of cold coffee with pistachio milk over ice.

Pour it over muesli or muesli: Homemade muesli is homemade muesli that tastes like a lighter version of muesli. Every option would taste fantastic.

Try it out in Chia Pudding: My chia pudding recipe with orange taste would be very nice with the additional pistachio taste. Stir the mixture well before serving.

Use it to make oats overnight: Even better if you use pistachio butter as a nut butter. Whole your oats with cut bananas or raspberries and additional chopped pistachios.

How to make pistachio milk

You will find the full recipe below. So and why this method works so well.

1. Confess the pistachios (or not).

If you have a powerful mixer like mine Vitamix (Affiliate link) You don’t have to soak you first to make creamy milk. However, soaking the pistachios can increase your digestibility by reducing your phytinic acid level. I don’t have a lot of patience to soak, so I generally don’t have it.

2. Mix up with water.

We will add the water to two same batches (so I always make nut milk; I am convinced that the pistachios mix thoroughly in this way). Combine flushed pistachios with two cups of water and mix the highest speed for at least two minutes. Lower speeds do not pulverize the nuts well enough and they will have more pulp.

3 .. Insert in more water as well as sweetener and vanilla extract.

Add two more cups of water for a creamy texture that resembles whole milk.

Add a tablespoon of maple syrup, honey or sugar to sweeten the milk and reduce any bitterness (remember that cow’s milk naturally contains sugar, so you probably want your milk to have a hint of sweetness). Simple sugar is the most neutral option. Do not add more than one tablespoon of maple syrup or honey, or overwhelm the sensitive taste of the pistachios.

Vanilla extract improves the taste of this milk. However, you can leave it out for a purer pistachio taste. The recipe requires 1/2 teaspoon – more than that can distract from the flavor of the pistachio.

4. Strain the mixture and cool thoroughly.

Pour the mixture by A Fine mesh sieve Or cheese cloth to catch some nuts or pistachios that don’t mix well. I generally have a few tablespoons or less of this mixture, which actually tastes good. You can cool it up to add oatmeal or smoothie to your bowl later.

The milk is slightly warm after mixing. It tastes best cold, let it cool in the fridge before use. The mixture tends to separate easily over time. So stir them well before watering.

Watch how to make pistachio milk





More recipes for pistachi lovers

Please let me know how your pistachio milk turns out to be in the comments! I am looking forward to how you like it and how you use it.



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Pistachio milk

Pistachio milk is cold, creamy and full of delicious pistachio taste. Make your own pistachio milk at home by following this simple recipe. The recipe results in about 4 ½ cups.

1. If you do not have a high -speed mixer or want to maximize the diet, soak the pistachios in water for at least 4 hours or overnight in the fridge. Drain the pistachios and rinse it until the water is clear.
2. Add the pistachios and two cups of water to a mixer. Start with a low setting and quickly increase the speed to the highest setting until the pistachios are fully powdered. This could take 2 minutes in a powerful mixer or longer in a normal mixer.
3. Add 2 cups more water*, add your sweetener of choice (if desired) and vanilla extract. Mix up until it is well mixed.
4. Strain the milk through a fine mesh sieve or cheese cloth. Store the milk in a covered container in the refrigerator for up to 4 days. Stir well before serving and enjoy it chilled.

Notes

Water ratio: The ratio of water to pistachios (4 to 1) in this recipe results in milk that is about as creamy as whole milk. I think it’s just right, but you can use less water for even richer results.

Do it: vegan: If you sweeten your milk, use maple syrup or vegan sugar, not honey.

Nutrition

The information displayed is an estimate provided by an online nutritional calculator. It should not be seen as a replacement for the advice of a professional nutritionist. See our full diet here.