Ah, nut milk. Almond milk, cashew milk, macadamia nut milk, pistachio milk… With so many different nut and flavor combinations, the sky of the nut milk kingdom truly is the limit!
I dreamt up this fragrant pistachio milk while in the shower of all places. I stood under the hot water and thought about the plump green pistachio nuts soaking in my fridge. From there my mind wandered to rose water, and vanilla, and the pungent smell of freshly ground cardamom. After that, I couldn’t wait to get into the kitchen to create (and drink) this deliciously aromatic pistachio milk.
Although plain homemade pistachio milk is a pleasure to experience, it is just that: plain milk. With the addition of rosewater, cardamom, and vanilla to flavor it and dates to add a hint of sweetness, this recipe turns basic pistachio milk into a delectable and unique drink that takes one on a journey to blazing deserts, bustling spice markets, and colorful sari-wearing women with each chilled creamy sip.
This recipe requires only 6 ingredients and can be whipped up in under 10 minutes once the pistachios have been soaked. It can’t get much simpler than that!
- 1.5 cups raw shelled pistachios, soaked at least 8 hours
- 4 cups filtered water
- 2 large Medjool dates, pitted
- 1.5 tsp rose water
- 1 cardamom pod
- 1/2 tsp vanilla powder
Drain the soaked pistachios and rinse them well. Keep in mind that the longer you soak the nuts, the better you will need to clean them.
Crush the cardamom pod with the flat side of a knife and place the seeds in a small mortar. Use a pestle to grind the cardamom into a powder. You can use pre-ground cardamom in a pinch, but I strongly encourage you to try grinding your own for this recipe. The aroma and accompanying flavor are much stronger.
Now simply add all the ingredients to a high-speed blender. Process on high for one to two minutes until the milk looks cohesive and there are no date chunks floating around.
Use a nut milk bag or a very fine sieve to strain the milk into a large bowl. Gently squeeze the bag in a downward motion–as if you were milking an udder–to strain out all the liquid. Pour the milk into a pitcher or glass bottle and store in the fridge for up to 5 days.
Reserve the pulp for another recipe. It makes a wonderful base for baked goods!
I do hope you enjoy this Indian-inspired pistachio milk!
It is a perfect, refreshing antidote to the hot sticky days we’ve been experiencing in Chicago lately. The pastel green hue and slightly sweet yet refreshing taste make this milk all too appropriate for sunny afternoon teas enjoyed with signature Indian sweets such as rosewater-infused rasgullas. It would also be delightful at the end of a leisurely dinner of cardamom and cinnamon infused basmati rice, red lentil and butternut squash dal, and spicy coconut yogurt beets. Yum!