This cold pistachio milk is a rich, creamy, and refreshing beverage made from raw pistachios blended with aromatic cardamom and floral rosewater. Naturally dairy-free and optionally sweetened with dates or maple syrup, this homemade nut milk offers a unique flavor profile that’s both soothing and invigorating. It’s a perfect drink for warm days or a luxurious addition to your morning routine. The soft nuttiness of pistachios pairs beautifully with the gentle spice of cardamom and the delicate fragrance of rosewater, resulting in a smooth drink that’s both nourishing and indulgent.

Why You’ll Love This Recipe

• Completely dairy-free and vegan

• Creamy texture without added thickeners

• Naturally sweetened (optional) with maple syrup or dates

• Refreshing and subtly aromatic

• Easy to customize based on your flavor preferences

• Versatile as a standalone drink, over cereal, or in coffee and tea

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw pistachios (1 cup): Use shelled, unsalted, and unroasted pistachios for the best flavor and texture. Raw pistachios yield a creamier milk and don’t introduce salt or bitterness into the drink.

• Filtered water for soaking (4 cups): Used to soften the pistachios, making them easier to blend and more digestible.

• Filtered water for blending (4 to 5 cups): Adjust the quantity depending on your desired milk thickness. Less water yields a creamier texture; more creates a lighter milk.

• Cardamom pods (6): Fresh green pods, gently crushed, add a warm, slightly citrusy and spicy note. Cardamom balances the richness of the pistachios.

• Rosewater (2 tablespoons): Adds a soft, floral fragrance that gives the drink its signature Middle Eastern-inspired touch. Use food-grade rosewater with no additives.

• Maple syrup (3 to 4 tablespoons, optional): A natural sweetener that complements the nutty and floral flavors without overpowering them.

• Pitted dates (3, optional): Alternatively to syrup, dates give a natural sweetness and also slightly thicken the milk.

Directions

1. Soak the pistachios: Place 1 cup of raw pistachios in a bowl and cover with 4 cups of filtered water. Let them soak at room temperature for at least 6 hours, or up to 2 days if kept in the refrigerator. This softens the nuts for easier blending.

2. Rinse and prep: Drain and discard the soaking water. Rinse the pistachios thoroughly under cold water. Remove any loose skins that separate during rinsing for a smoother final milk.

3. Initial blend: In a high-speed blender, combine the soaked pistachios, crushed cardamom pods, and pitted dates (if using). Add 1 cup of filtered water. Blend on low speed for about 3 minutes.

4. Add water gradually: Add another cup of water and increase the blender to medium speed. Blend for another 3 minutes to help break down the pistachios further.

5. Final blend: Pour in the remaining 2 to 3 cups of water, the rosewater, and maple syrup (if using). Blend on high speed for 2–3 more minutes until the mixture is fully liquified and creamy.

6. Strain the milk: Line a fine mesh strainer with cheesecloth or a nut milk bag over a large bowl or pitcher. Pour the blended mixture in batches, squeezing the cloth to extract as much liquid as possible. Discard or save the remaining pistachio pulp for baking or smoothies.

7. Chill and serve: Transfer the strained milk into a clean glass bottle or airtight container using a funnel. Refrigerate for at least 1 hour before serving. Shake well before each use, as natural separation may occur.

8. Optional warming: If desired, gently warm the milk in a saucepan over low heat without boiling to preserve the delicate rose and cardamom flavors.

Servings and timing

• Prep time (excluding soaking): 10 minutes

• Soaking time: 6 hours minimum (or overnight)

• Blending and straining: 10–15 minutes

• Yield: Approximately 6 cups (about 6 servings)

Variations

• Saffron-infused: Add a few strands of saffron during blending for a golden hue and enhanced aroma.

• Vanilla twist: Include ½ teaspoon of pure vanilla extract for a sweeter, dessert-like flavor.

• Coconut version: Replace 1 cup of water with coconut water for a tropical variation.

• Thicker “cream” style: Use only 3 cups of blending water for a concentrated version great for lattes or cooking.

• Mixed nut blend: Combine pistachios with almonds or cashews for a more complex flavor and creamier texture.

Storage/Reheating

• Refrigeration: Store in a sealed glass container or bottle for up to 3 days in the refrigerator.

• Separation: Natural separation is normal — simply shake or stir before serving.

• Reheating: Gently heat over low heat in a saucepan. Do not bring to a boil, as high heat can alter the flavor of rosewater and cardamom.

• Freezing: While freezing is possible, it may affect texture. If frozen, thaw in the refrigerator and shake well before use.

FAQs

Can I use roasted pistachios instead of raw?

No, roasted pistachios can create an overpowering, bitter flavor and may contain salt or oil that disrupts the balance of this delicate recipe. Stick to raw, unsalted pistachios for best results.

What if I don’t have a nut milk bag?

You can use a few layers of cheesecloth or a clean kitchen towel placed over a fine mesh strainer. Press and squeeze out the liquid carefully.

How do I know if the pistachio milk has gone bad?

Spoiled nut milk will smell sour, may have a curdled appearance, and taste off. Always refrigerate and consume within 3 days.

Can I make this recipe without a high-speed blender?

A standard blender can be used, but the milk may not be as smooth. Blend longer and strain thoroughly to remove grit.

Can I omit the cardamom or rosewater?

Yes. Both are optional flavorings. You can make a plain pistachio milk without them, or replace with alternatives like vanilla extract or cinnamon.

Is pistachio milk nutritious?

Yes, pistachio milk is rich in healthy fats, potassium, and antioxidants. It’s also low in calories compared to dairy, though not as high in protein.

Will this milk froth for coffee or lattes?

This milk can be frothed lightly if used warm, but it may not froth as much as commercial barista-style nut milks which often contain stabilizers.

Can I use this milk in baking or cooking?

Absolutely. Use it in oatmeal, pancakes, smoothies, or as a milk substitute in most recipes for a nutty, aromatic twist.

What can I do with the leftover pistachio pulp?

Pistachio pulp can be added to muffins, cookie dough, granola, or smoothie bowls. You can also dehydrate it into flour.

Is this recipe suitable for people with nut allergies?

No. As this recipe is nut-based, it’s not safe for individuals with nut allergies. Consider making seed-based milk (e.g., sunflower seed milk) as an alternative.

Conclusion

Cold pistachio milk with cardamom and rosewater is a smooth, elegant beverage that’s simple to make yet full of complex flavor. Its delicate balance of nutty richness and floral aroma makes it an excellent addition to your recipe collection. Whether you enjoy it chilled on a hot day or warm as a comforting drink, this pistachio milk is a luxurious way to explore plant-based beverages with an aromatic twist.