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