There’s something so satisfying about making your own nut milk at home, especially when it tastes this good. This 3-Ingredient Pistachio Milk is smooth, lightly sweetened, and has a beautiful natural green color. The almond extract gives it that bakery-style flavor, and the whole thing comes together in just a few easy steps. Whether you’re pouring it into coffee, blending it into smoothies, or sipping it straight from the jar, it’s the kind of homemade upgrade that feels a little fancy but couldn’t be easier.
Friends, have you ever tried pistachio milk?! It’s not as common as oat milk or almond milk, but once you’ve had it, there’s no going back. It’s creamy, subtly sweet, and has a flavor that feels just a little more special, like something you’d order at a fancy coffee shop but made right at home. The almond extract gives it that cozy, almost dessert-like taste, and the natural green hue is just perfection. I’ve use it in iced matcha, chia pudding, even poured over cereal, and it elevates it every time.
But pistachio milk at the store can be expensive, and often loaded with additives. That’s exactly why I started making it myself. The secret to getting the best texture? Soaking the pistachios first and taking a few minutes to peel off the skins. It’s a small step that makes a huge difference. You don’t even need to strain it if you’re using a good blender. Just blend, pour, chill, and you’ve got a smooth, homemade pistachio milk that tastes better than anything from a carton.
The Ingredients You’ll Need to Make This Pistachio Milk
- Raw Unsalted Pistachios: These are the star of the show. Using raw, unsalted pistachios gives this milk its naturally sweet, nutty flavor and beautiful pale green hue. Be sure to soak and peel them for the creamiest result.
- Cold Filtered Water: This is what transforms the pistachios into milk. Cold, clean water ensures the freshest taste and smoothest texture.
- Maple Syrup: Just a few tablespoons add a mellow, natural sweetness to the milk without any refined sugar. Feel free to adjust the amount or leave it out for an unsweetened version.
- Almond Extract: A small amount goes a long way! Almond extract enhances the nutty flavor and gives the milk that sweet taste and aroma.
- Sea Salt: Just a pinch helps balance the sweetness and brings out the natural flavor of the pistachios.
How to Make Homemade Pistachio Milk
To make this pistachio milk, soak the pistachios overnight in water. If you’re short on time, cover them with boiling water and soak for 30 minutes. Once soaked, use your hands to easily remove the skins.
Add the peeled pistachios, cold filtered water, maple syrup, almond extract, and a pinch of sea salt to a high-speed blender. Blend on high until the milk is completely smooth and creamy, about 2-3 minutes.
Transfer the milk to a jar and store it in the fridge for up to one week. Enjoy!
My Favorite Ways to Use This Pistachio Milk
Looking for more ways to use this pistachio milk? Here are a few of my favorite ways to incorporate this homemade pistachio milk into your favorite recipes!
- Add it to your morning coffee: This pistachio milk tastes delicious when added to your morning coffee, or incorporated into your favorite latte recipes (like my Easy Iced Matcha Latte or my Iced Strawberry Match Latte!)
- Use it in smoothies: A splash of pistachio milk adds the perfect milky addition to any of your favorite smoothies, such as my Copycat Erewhon Maca Bomb Smoothie or my Creamy Mint Chip Smoothie.
- Drink it plain: This milk is so delicious that you can easily drink it on its own! If you’re looking for a cool and refreshing beverage, this pistachio milk certainly checks the box!
Frequently Asked Questions
Soaking helps soften the pistachios and makes them easier to blend, which results in creamier milk. If you’re in a rush, the 30-minute hot water soak works well as a shortcut.
It’s naturally sweet, creamy, and subtly nutty with a hint of almond from the extract.
Anywhere you’d use other plant-based milks — in coffee, matcha, smoothies, chia pudding, cereal, baking, or just sipped cold on its own.
Vanilla extract would work well if you are allergic to almonds or don’t have any!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
Ingredients
- 1 Cup Raw Unsalted Pistachios
- 4 Cups Cold Filtered Water
- 3 Tablespoons Maple Syrup
- ½ Teaspoon Almond Extract
- Pinch Sea Salt
Instructions
- To make this pistachio milk, soak the pistachios overnight in water. If you’re short on time, cover them with boiling water and soak for 30 minutes.
- Once soaked, use your hands to easily remove the skins.
- Add the peeled pistachios, cold filtered water, maple syrup, almond extract, and a pinch of sea salt to a high-speed blender.
- Blend on high until the milk is completely smooth and creamy, about 2-3 minutes.
- Transfer the milk to a jar and store it in the fridge for up to one week. Enjoy!
Rate & review
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