Pistachio Milk

11. May, 2009

This is not exactly a smoothie but more of a milky drink. If you are not intolerant to nuts, but are intolerant to dairy, this might be the perfect drink for you. I love a glass of ice cold pistachio milk in the mornings.

You will need a blender or a food processor and a fine mesh sieve to make this milk. Note also that you will need to allow 30 minutes for the nuts to soak.

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A delicious pistachio nut milk

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Pistachio Milk

Serves 2 people

Ingredients

50 grams (1½ oz) pistachio nuts (shelled and unsalted)
300 millilitres (10 fluid oz) soy milk
1 banana, very ripe
1 tablespoon agave nectar
A couple of ice cubes

Preparation

Place the 50 grams pistachio nuts in a small bowl and cover with warm water. Allow to sit for 30 minutes.
Rub the skins off the nuts with your fingers.
Place the pistachio nuts in a blender or food processor along with 50 millilitres soy milk (1½ fluid oz) and blend for 1 minute or until completely smooth.
Add the handful ice cubes and blend for 5 seconds.
Peel the banana and add to the blender along with the 1 tablespoon agave nectar and the remaining 250 millilitres soy milk.
Blend for 30 seconds.
Serve immediately.

Tips

You can omit steps 1 and 2 if you don't mind the pistachio skins. I prefer the milk without the skins (gives a nicer colour and smoother taste).
You can run the milk through a sieve to leave out all course bits.
You can use maple syrup or acacia honey instead of the agave nectar.
You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.