3-Ingredient Pistachio Milk

A glass of iced pistachio milk with a glass straw sits on a marble surface, surrounded by a jar of pistachios, a bowl of salt, scattered pistachios, and a bottle of pistachio milk.

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3-Ingredient Pistachio Milk

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.

Makes 4 ½ cups.

Course Drinks

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30

Calories 871kcal

Author Nicole Modic

Equipment

Blender

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!

Video

Nutrition