Pale green homemade pistachio milk is subtly perfumed and nearly as indulgent as its distant cousin, pistachio ice cream.
About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.
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- Yield:Makes 4 cups
- Active time: 5 minutes
- Total time:12 hours
- 1 cup raw shelled pistachios, covered with water by 2 inches and soaked overnight at room temperature
- 4 cups hot (not boiling) water
- 5 teaspoons agave syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain pistachios and add to blender. Add hot water and blend on high for 2 minutes. Carefully pour blended nuts through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid (ground pistachios can be reserved for another use).
Add agave syrup, salt, cardamom, and vanilla to pistachio milk and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.