Heart Healthy Pistachio Milk

Good morning!

Cereal with milk is a breakfast staple at my house - it’s simple, it’s quick, and a great way to start the day! But after a while, cereal can feel a little ho-hum, right? What if I told you that you could reimagine your morning bowl? Today’s recipe is our Heart Healthy Pistachio Milk.

You might be wondering, “Making milk at home, Anosha? That surely can’t be easy.” I’m here to tell you, it’s so much simpler than you think! There are actually quite a few plant-based milks that are popularly made at home like oat, almond, and yes, pistachio milk. It turns out the idea of making milk at home is a lot more manageable when owning a cow isn’t necessary!

All you need is Nuttinosh Pistachio Butter, a blender, and 20 minutes of spare time. This creamy and sweet (did I mention nutritious?) non-dairy concoction is here to make your morning a little more exciting than a standard dairy milk.

We can now get the heart healthy benefits of pistachio butter in milk form! Pistachio butter is rich in monounsaturated and polyunsaturated fats, which are considered healthy fats in the realm of nutrition. These fats can help lower bad “LDL” cholesterol levels and raise good “HDL” cholesterol levels.

Nuts are also rich in fiber, which helps to lower cholesterol and keeps us fuller for longer. Not only this, but the fiber in nuts aids our bodies in digestion, keeping our gut health in check! For those of us with lactose intolerance, drinking dairy milk can cause digestive issues that are not so fun..making pistachio milk a great choice for a non-dairy alternative!

For this recipe, I usually use my Almond Cow Milk Maker - it’s a great tool if you are looking to get into making plant-based milks at home! However, you can definitely use a regular high speed blender to make this recipe and it comes out just as great.

Pistachio milk is fantastic in the way that we can use it the same as any other milk, but we can also highlight the delicious savory flavor of pistachio butter in unique ways. I love using this recipe to make lattes at home, over cereal, in baked goods, and even DIY ice cream!

This recipe puts a little sweetness in our morning, and a little spring in our step.

Let’s break it down! Here’s what you need for your Pistachio Milk.

• Our favorite nut here at Nuttinosh, pistachios can be used to make milk recipes just like almonds or cashews can! Raw pistachios provide our nutritional foundation in this recipe.

• Dates will add a hint of sweetness to our milk!

• The other must-have ingredient, water ensures a good consistency for our milk.

• Just a hint of our Roasted Pistachio butter for good measure! This will add an extra creaminess to our milk.

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Easy and Heart-Healthy Pistachio Milk by Anosha Singh

Prep Time: 2-5 min

Total Time: 10-20 min, varies based on blender type

Makes approximately 5 cups.

Ingredients:

• ½ cup of Pistachios (for best results, soaked overnight)
• 2 dates 
• 5 cups of water (For creamier milk, reduce your water by half)
• 1 tbsp of Nuttinosh Roasted Pistachio Butter

*We used Almond Cow Milk Maker to make this milk, but a traditional high-speed blender works just as great!*

Directions:

1. PRO TIP FOR PREP: For the best results, soak your pistachios overnight.
2. Place all of your ingredients in a high-speed blender until the mixture is smooth and creamy. (Note: IF you’re using the Almond Cow, press the button 2-3 times to ensure everything is properly mixed.)
3. Set up your filtering station with readying a cheesecloth and a large bowl. 
4. Place the cheesecloth over your bowl and strain your milk mixture into the bowl, catching any pistachio solids or pulp in the cheesecloth as your milk filters through.
5. Once you have filtered your milk mixture through the cheesecloth, you can discard the pulp, or use it in another recipe. What is left in your bowl is your final pistachio milk product.
6. Transfer your milk into a refrigerator-safe, clean glass bottle or container.
7. Enjoy! Your fresh pistachio milk will last in the fridge for 3-5 days.

Note: You don’t have to throw away your pistachio pulp! You can re-purpose your leftovers in lots of delicious baking recipes - cookies, baklava, croissants, whatever you like!