This homemade pistachio milk is naturally sweet, lusciously creamy, and has the most gorgeous pale green color—no food coloring, gums, or additives! It’s delicious in coffee & lattes, matcha, over cereal or granola, or in oats and chia pudding!
Made with just pistachios, dates, water, vanilla, and a pinch of salt, this dreamy nut milk is perfect for lattes, smoothies, chia puddings, overnight oats, or simply sipping cold straight from the fridge. It’ tastes like a creamy pistachio latte with ‘s made with nourishing ingredients and zero refined sugar.
Why You’ll Love This Homemade Pistachio Milk
- Ultra creamy and naturally sweet
- Completely dairy-free, vegan, and paleo
- Made with just five simple ingredients
- No straining required if using a high-powered blender
- Ready in minutes
- More flavorful (and affordable!) than store-bought nut milks
- Customizable sweetness and thickness
Once you make your own pistachio milk, you’ll never go back to store-bought.
Recipe video
You can see how simple it is to make in this video of me making a pistachio latte!
Ingredients You’ll Need
Be sure to scroll to the bottom of the post to the recipe card for the full measurements/steps! But all you need are a few pantry staples:
- Pistachios: Raw, shelled pistachios work best for maximum creaminess.
- Dates: Natural sweetness without refined sugar.
- Filtered Water: Adjust for thickness depending on preference!
- Vanilla extract: Enhances the naturally sweet, nutty flavor.
- Pinch of salt: Balances and rounds out the flavor (if using salted pistachios, you can omit this or add it after blending if desired!)
Optional add-ins: cinnamon, cardamom, maple syrup, or a splash of almond extract.
How to Make Pistachio Milk
Be sure to scroll to the bottom of the post to the recipe card for the full measurements/steps!
Step 1: Optional – Soak the Pistachios
If you don’t have a high powered blender, you can soak the pistachios in boiling water for 5 minutes. This helps soften them and makes the milk extra smooth. However, if you do have a high powered blender, you can skip this!
Step 2: Blend
Drain pistachios (if you soaked them) and add them to a blender with the remaining ingredients. Blend until smooth & creamy! You can taste it and adjust it as you’d like. If it’s too thick for your liking, you can add a little extra water. You can also add extra vanilla, salt, dates, etc.
Step 3: Strain (Optional) & store!
If your blender is powerful, you may not need to strain at all (I don’t!). If you’d like, pour the milk through a nut milk bag or fine mesh strainer. Then, transfer to a glass jar, refrigerate, and enjoy cold. Shake before each use—homemade nut milks naturally separate!
Tips for the Creamiest Pistachio Milk
- Use soaked pistachios. This dramatically improves texture.
- Blend longer than you think. About 45–60 seconds ensures maximum creaminess.
- Add dates to taste. You can add more/less to taste!
Flavor Variations
- Honey pistachio milk: Use a few tablespoons of honey rather than dates.
- Cinnamon pistachio milk: add a tsp of cinnamon when blending.
- Cardamom pistachio milk: add a pinch of cardamom, to taste.
- Vanilla bean pistachio milk: add vanilla bean paste for speckles and deep flavor.
- Chocolate pistachio milk: add 2-3 tbsp cacao powder.
How to enjoy homemade Pistachio Milk
This homemade pistachio milk is incredibly versatile:
- In matcha or coffee
- Over granola or cereal
- In smoothies
- In chia pudding
- In baked oats
- For protein shakes
- As a base for healthy hot chocolate
- Or simply poured over ice!
It’s especially incredible in lattes! It’s super thick, creamy, and froths well!
How to make a pistachio milk latte
Simply add two shots of espresso to a glass, add ice, and top with pistachio milk! Reference video above or below!
Storage Tips
Homemade pistachio milk is free of gums, stabilizers, and preservatives, so it behaves naturally.
- Refrigerate: 4–5 days
- Shake before using: separation is normal
- Do not freeze: texture becomes grainy
For best flavor and freshness, store in an airtight glass bottle or jar! Be sure to shake before using as separation is natural!
More healthy recipes to try
- The best mushroom latte
- Matcha affogato
- Healthy pumpkin spice latte
- Mocha Dalgona Coffee
- Whipped honey coffee
- Homemade ginger wellness shots
- Peanut butter espresso protein shake
- Chocolate banana peanut butter protein shake
If you try this homemade pistachio milk recipe and love, it’d mean the world to me if you left a star rating & review below! Tag me in your creations on Instagram @danishealthyeats!
Homemade Pistachio Milk
Ingredients
- 1 cup unsalted, shelled pistachios
- 4-5 pitted, medjool dates
- 3 cups filtered water *more as desired
- 1 1/4 tsp vanilla extract
- good pinch of sea salt
Instructions
- Simply add all of the ingredients to a high powered blender. Blend for a few minutes until completely smooth. Taste & adjust as you'd like (another date, more vanilla or salt, etc).
- You shouldn't have to strain it, but if you'd like to, you can pour it through a fine mesh strainer into a glass milk jar or container!
- Store in the fridge. Shake before using as separation is natural!
