Pistachio Milk With Vanilla and Cardamom Recipe

By
Lauren Rothman
Lauren Rothman is a contributing writer with Serious Eats.
Lauren Rothman
Lauren Rothman is a food and drinks writer raised in Brooklyn and based in Oaxaca, Mexico. A former professional chef, she develops recipes in addition to reporting on food.
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Updated Aug. 29, 2018
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Photograph: Lauren Rothman

Pale green homemade pistachio milk is subtly perfumed and nearly as indulgent as its distant cousin, pistachio ice cream.

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Recipe Facts

5

(1)

Active: 5 mins
Total: 12 hrs
Makes: 4 cups

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Ingredients

  • 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

Directions

  1. 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).

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  2. 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.

Special equipment

Blender, cheesecloth

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