Homemade Pistachio Milk
Overview
SERVINGS: 4-6 / PREP TIME: Overnight / COOK TIME: 15 Minutes
Once I learned that many nut milks contain unnecessary preservatives and sugar, I started making my own. It became a weekly ritual and now I crave it. Pistachio milk is rising in popularity for its rich, nutty, slightly sweet flavor. You can experiment with other nuts — the recipe is the same. Cashew milk is my second favorite at the moment because it blends up smoothly.
Ingredients
1 cup pistachios (unshelled and unsalted if possible)
2 cups filtered water
1 tsp vanilla extract
½ tsp salt
1 tsp ground cinnamon
Equipment
Blender
Mesh strainer or nut milk bag
Instructions
Place 1 cup unshelled pistachios in a bowl and cover with filtered water. Refrigerate at least overnight, up to 24 hours.
Drain pistachios in mesh strainer then add to blender with 2 cups filtered water, vanilla, salt and cinnamon.
Blend on high for 2-3 minutes until fully smooth.
Strain through mesh strainer into mason jar or other airtight container and store in the fridge for up to a week. If steaming or frothing, you may need to add a couple of tbsp water to thin it out.
Try in the SGS Dirty Matcha Pistachio Milk Latte with Lavender Syrup!
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