Those of you who follow us on Twitter may have seen Lindsey’s tweet on Friday picturing an iced latte with pistachio milk. If you didn’t see that, you’re probably having the same reaction I had… something like, “Pistachio milk?! WHAT? Where can I get some?”
If you live in Charlottesville, you can go to Para Coffee and enjoy the lovely iced beverage that inspired this post. If, like me, you don’t live in Virginia, you may have some trouble finding Pistachio Milk. That is why I spent some time Sunday modifying the Almond Milk recipe we shared earlier to make Pistachio Milk!
Homemade Pistachio Milk
- 1 cup pistachios
- 3 cups + 1 cup water
- 1 teaspoon cinnamon
- 1 tbsp sweetener, such as honey (optional)
Start by soaking the pistachios in 1 cup of water, or enough to cover the nuts, for 1 hour.
Using a slotted spoon, transfer the softened nuts to a blender. Add 3 cups of water, cinnamon, and sweetener (if desired). Puree until smooth and frothy on the top.
Place a metal strainer over a large bowl, and strain the mixture, extracting as much of the liquid as possible. You’ll be left with a creamy and delicious milk!
Some of you may be wondering what pistachio milk is good with. I have had a blast experimenting with mine! I first tried a nice cold glass of the milk, pictured above. The pistachio flavor is remarkable! The following day, I mixed some pistachio milk into a black tea. The nutty flavor was excellent with the tea. One of my favorite uses so far has been in Overnight Oats. I added coconut flakes and blueberries to my mix, and had one of my best bowls yet! Be aware, the pistachio milk absorbs more quickly than other milks.