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Pistachio Milk

Name: Pistachio Milk
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 cup unsalted, raw shelled pistachios; 4 cups water, divided; Up to 1 tablespoon maple syrup, honey, or sugar, optional; ½ teaspoon vanilla extract

Pistachio milk is cold, creamy and full of delicious pistachio flavor. Make your own pistachio milk at home by following this simple recipe. Recipe yields about 4 1/2 cups.

5 min total 5 min prep 4 149 cal

Ingredients

4 serv.

1 cup unsalted, raw shelled pistachios
4 cups water, divided
Up to 1 tablespoon maple syrup, honey, or sugar, optional
½ teaspoon vanilla extract

Instructions

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1 If you do not have a high-speed blender or you want to maximize nutrition, soak the pistachios in water for at least 4 hours, or overnight in the refrigerator. Drain the pistachios and rinse until the water runs clear.
2 Add the pistachios and two cups of the water to a blender. Start on a low setting and quickly increase the speed all the way to the highest setting until the pistachios are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
3 Add 2 cups more water*, your sweetener of choice (if desired), and vanilla extract. Blend on high until well blended.
4 Strain the milk through a fine mesh strainer or cheesecloth. Store the milk in a covered container in the refrigerator for up to 4 days. Stir well before serving, and enjoy it chilled.