Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (70 g) shelled, unsalted pistachios
- 2 cups (480 ml) cold whole milk (or other milk)
- 1/4 cup (60 ml) cold water, plus more as needed
- 2 tbsp honey or sugar
- 1 1/2 tsp pure vanilla extract
- Pinch fine sea salt
- Ice cubes, crushed pistachios, and ground cardamom (optional, for serving)
Do This
- 1. Soak pistachios in cool water for at least 8 hours or overnight, then drain and rinse.
- 2. Optional: Rub pistachios in a clean towel to loosen and discard most of the skins for a smoother, paler drink.
- 3. Blend soaked pistachios with milk, 1/4 cup water, honey, vanilla, and salt on high until completely creamy, 1–2 minutes.
- 4. Taste and adjust sweetness or vanilla; thin with extra cold water or milk, 1–2 tbsp at a time, if too thick.
- 5. For ultra-smooth milk, strain through a fine-mesh sieve or nut-milk bag; for a heartier texture, skip straining.
- 6. Serve chilled over ice, topped with a sprinkle of crushed pistachios and a pinch of cardamom, if you like.
Why You’ll Love This Recipe
- Creamy, gently sweet, and naturally nutty without being heavy or cloying.
- Made with simple pantry staples: pistachios, milk, vanilla, and a touch of sweetener.
- Easy to customize: dairy-free, extra-rich, lightly spiced, or barely sweet.
- Lovely warm-weather refresher or cozy evening sip, ready with just a blender.
Grocery List
- Produce: None required (pistachios are in Pantry).
- Dairy: Whole milk (or your favorite milk: 2%, skim, oat, almond, etc.).
- Pantry: Shelled unsalted pistachios, honey or granulated sugar, pure vanilla extract, fine sea salt, ground cardamom (optional).
Full Ingredients
For the Pistachio–Vanilla Milk
- 1/2 cup (70 g) shelled, unsalted pistachios
- 2 cups (480 ml) cold whole milk
(or sub 2% milk, or unsweetened oat/almond milk for dairy-free) - 1/4 cup (60 ml) cold water, plus up to 1/4 cup (60 ml) more as needed to adjust thickness
- 2 tbsp (30 ml) honey, maple syrup, or granulated sugar
- 1 1/2 tsp pure vanilla extract
or seeds scraped from 1/2 plump vanilla bean - 1 small pinch (about 1/16 tsp) fine sea salt
Optional Flavor Boosters
- 1/8 tsp ground cardamom, for a warm floral note
- 1–2 tsp rosewater or orange blossom water, for a Middle Eastern twist
- 1–2 extra tsp honey or sugar, if you prefer a sweeter drink
For Serving
- Ice cubes
- 1 tbsp finely chopped or crushed pistachios, for garnish
- Extra pinch of ground cardamom or cinnamon, for the top (optional)
Step-by-Step Instructions
Step 1: Soak the pistachios until plump and soft
Place the pistachios in a small bowl or jar and cover them with plenty of cool water.
Let them soak at room temperature for at least 8 hours or overnight (up to 24 hours is fine).
Soaking softens the nuts so they blend into an ultra-creamy drink, and it also mellows any bitterness.
If you are short on time, you can soak them in very hot tap water for 1–2 hours, but for the smoothest texture,
an overnight soak is best.
Step 2: Drain, rinse, and optionally remove skins
After soaking, drain the pistachios in a fine-mesh sieve and rinse them well under cool running water.
Shake off excess water.
For an especially smooth and pale green drink, remove most of the papery skins: place the pistachios on a clean
kitchen towel, fold the towel over, and rub gently. Many skins will loosen and come off. Discard the skins.
This step is optional but recommended if you prefer a silkier texture and cleaner color.
Step 3: Load the blender with nuts, milk, and flavorings
Add the soaked (and optionally peeled) pistachios to a blender. Pour in 2 cups (480 ml) cold milk and 1/4 cup
(60 ml) cold water. Add the honey (or sugar), vanilla extract, and a small pinch of sea salt.
If you are using cardamom or a splash of rosewater, add them now as well.
Scrape down any pistachios that cling to the sides of the blender so everything is in the liquid before blending.
Step 4: Blend until completely creamy
Secure the lid and blend on high speed for 1–2 minutes, or until the mixture looks very smooth and pale green.
You should see no large bits of pistachio; the drink should look thick and creamy, almost like a light milkshake.
If your blender has a “smoothie” or “high speed” setting, use that.
Pause once or twice to scrape down the sides and lid with a spatula to catch any stubborn nut pieces,
then blend again to fully incorporate them.
Step 5: Adjust sweetness, flavor, and thickness
Taste the pistachio–vanilla milk. If you would like it sweeter, blend in an extra teaspoon or two of honey
(or sugar) at a time until it suits your taste. For more vanilla aroma, add another 1/4–1/2 teaspoon of vanilla extract.
If the drink is thicker than you prefer, add more cold water or milk in small splashes (1–2 tablespoons at a time),
blending briefly after each addition, until it reaches your ideal sipping consistency. It should be creamy but pourable.
Step 6: Strain for ultra-smooth (optional) and chill
For the smoothest, most refined texture, pour the blended mixture through a fine-mesh sieve or nut-milk bag
into a pitcher, pressing or squeezing gently to extract as much liquid as possible. Discard or reserve the
tiny nut pulp for smoothies or oatmeal. If you like a bit of body and texture, you can skip straining entirely.
Refrigerate the drink for at least 30 minutes, or until well chilled. It will thicken slightly as it chills;
give it a good stir or shake before serving.
Step 7: Serve over ice with a pistachio flourish
Fill 2 glasses with a few ice cubes (if you enjoy your drink extra-cold), then pour in the chilled pistachio–vanilla milk.
Top each glass with a sprinkle of finely chopped or crushed pistachios and, if you like, a tiny pinch of cardamom
or cinnamon for aroma. Serve immediately while icy and fragrant.
Pro Tips
- Use fresh, unsalted pistachios. Stale or salted nuts will affect both flavor and texture.
If your pistachios taste flat or rancid on their own, they will not make a good drink. - Soak longer for smoother milk. An 8–12 hour soak gives a noticeably silkier result
than a quick soak, especially with standard (not high-powered) blenders. - Control richness with milk choice. Whole milk makes a decadent, dessert-like sip;
lighter dairy or plant milks produce a more refreshing drink. - Do not skip the pinch of salt. It will not make the drink salty; it simply brightens the pistachio
and vanilla and makes the sweetness taste more rounded. - Blend in small batches if needed. If your blender is weak or small, divide the ingredients in half
and blend twice, then combine and adjust sweetness at the end.
Variations
- Warm Cozy Version: Gently heat the finished pistachio–vanilla milk on the stovetop over low heat
until steaming but not boiling (about 140–150°F / 60–65°C). Froth with a whisk and serve in mugs with a dusting
of cinnamon. - Dairy-Free Pistachio Latte: Use unsweetened oat or almond milk, blend as directed, then pour over
a shot of hot espresso or strong coffee for a nutty, naturally sweet latte-style drink. - Rose & Cardamom Twist: Add 1/8 tsp ground cardamom and 1–2 tsp rosewater when blending,
and garnish with a single crushed dried rose petal for a fragrant, Middle Eastern-inspired sip.
Storage & Make-Ahead
Store leftover pistachio–vanilla milk in a covered jar or bottle in the refrigerator for up to 3 days.
Natural separation is normal: simply shake well before pouring to re-emulsify the nuts and milk.
If the drink thickens too much in the fridge, loosen it with a splash of cold water or milk and stir or shake again.
For make-ahead prep, you can soak the pistachios up to 2 days in advance, keeping them covered and refrigerated;
drain, rinse, and blend when you are ready to serve.
Nutrition (per serving)
Approximate values per serving (1/2 of the recipe), made with whole milk and honey:
About 280 calories; 13 g fat; 4 g saturated fat; 32 g carbohydrates; 2 g fiber; 28 g sugars; 9 g protein;
90 mg sodium. Values will vary based on milk type, sweetener, and any optional additions.
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