This easy homemade pistachio milk needs just 2 ingredients, and is easy and to make.Each serving is 1/2 cup, and if you don't want a green tinted milk, you can remove the outer green skin from the pistachios. This does take some time, but is well worth it for white nut milk. Special Tip: I have supplied 4 add-ins to make a sweetened, spiced, or vanilla flavored milk.
1cupdry pistachio nutsunsalted with shells removed
4cupswater
Optional Add-Ins:
1teaspoonnutmeg
½teaspoonvanilla extract
1teaspoonagave
1teaspoonPumpkin Pie Spice
Instructions
Add the pistachios to a bowl of large measuring cup.
Cover with water, plus an additional 1/2 cup of water so they are well submerged.
Soak for 6-12 hours in the fridge.
After soaking drain and add the soaked pistachios to a blender along with 4 cups of water.
Blend until smooth.
While the nuts blend, add a fine mesh strainer to the top of a large bowl, and if you want a well strained pistachio milk, line the strainer with cheesecloth.
Pour the blended nut milk into the strainer, then move to a glass pitcher or jars.
Will hold for 5 days in the fridge, you can also freeze in ice cube molds.