Homemade Pistachio Mylk

pistachio 2This Green Nut, the Pistachio, has soared in popularity in the last few years. There’s been a rise in pistachio-related foods, like Rosa Brothers pistachio ice cream and Fiddyment Farms pistachio butter. As we can attest to, it’s one “green” food that once you start cracking them open, it’s hard to stop! An added bonus if you’re a Californian: they’re right in your backyard with CA being the 2nd largest producer of pistachios in the world. pistachiosThe Many Benefits of Pistachios (source: American Pistachio Growers):

The facts (below) are based on a 1-ounce serving of pistachios. A 1-ounce serving = 49 nuts, more nuts per serving than any other snack nut, so fill that palm up!

heartHealthy snacks are considered to be nutrient-rich foods that contain fiber, lean protein and healthy fat. Pistachios make the ideal snack because they’re a one-stop shop, containing 3 grams of fiber, 6 grams of protein and 11 grams of heart-healthy fat per serving.

heartContain essential vitamins and minerals like B6, thiamin, copper and phosphorus.

heartLots of potassium – as much a 1/2 a large banana or 1 orange.

heartThey work double time – they are naturally cholesterol-free & also improve heart health by lowering cholesterol.

heartIncrease antioxidants in the blood, which has been suggested to prevent some chronic diseases.

heartContain beneficial anti-inflammatory properties, perhaps helping to balance out what we do to our body with sugar consumption.

Besides eating them by the handful, here’s another delicious way to get your pistachio fix — How-To Make Pistachio Mylk: pistachio mylk 1INGREDIENTS:

  • 1 cup raw whole pistachio kernels (I used California-grown pistachios from Keenan Farms)
  • 4 cups water (divided)
  • 2 tablespoons honey or maple syrup (depending on your taste, might want to add more)
  • 2 teaspoons pure vanilla extract
  • pinch of cinnamon

pistachiosStep 1: Soak the pistachio kernels in water overnight. They are a little harder to break down than cashews.

{Steps 2-4 are the same as making homemade cashew mylk. See the pics in link for visual reference}

Step 2: Add cashews & 2 cups water to a blender (I used a Vitamix). Blend on a low setting & increase speed, if necessary, until nuts are pulverized & it looks like liquid. pistachio_ingredientsStep 3: Blend in 2 more cups of water, your sweetener of choice (I used honey), vanilla extract, & cinnamon.

Step 4: Strain the milk through a fine mesh strainer lined with cheese cloth. This separates the small nut pieces. Store the milk in a covered container in the refrigerator. Keeps for 3-4 days. pistachio mylk_glassThe taste is a little more potent than other nut mylks because pistachios, in general, have a stronger taste. I’d say the flavor of pistachio mylk is green and deep. Drink by the glass or add to coffee & smoothies + enjoy!
2 glasses pistachio mylkVisit A Lovely Life on Pinterest for more on pistachios –  nutritional facts, recipes + more.

Thanks to Keenan Farms for the delicious pistachios & to our local farmers for growing them!

All photos by Shina Welch Photography for A Lovely Life.

Do you have a favorite kind of nut mylk?

Kelly_signature1

Leave a Reply

Your email address will not be published. Required fields are marked *