Pistachio milk is back! In December, I shared a recipe for pistachio milk egg nog, and now I'm bringing you a recipe perfect for the last days of summer. Around here, we're soaking up the warm August nights and doing the best we can to find respite from the wildfire smoke that hangs in the air, making it dangerous to go outside for extended periods of time. I've been practicing keeping my air conditioning off except during the afternoons on the hottest days and opening all the windows at night to cool the house off. Trying to save the world, one degree at a time. Frosty drinks help immensely.
Cool and refreshing with a nutty, earthy flavor, this pistachio milkshake is top of the list. I love adding hemp seeds to smoothies, salads, and soups, so I thought a dash would be delicious in the milkshake and sprinkled on top. I added a small amount of spirulina to naturally enhance the green color, but it can be omitted.
While it's most common to make pistachio milk with raw pistachios, I love the ease of Wonderful Pistachio No Shells. They are lightly salted, but giving them an overnight soak makes them ready for blending and reduces the risk of a salty milkshake. The roasted nuts enhance the nuttiness of the milkshake and gives it an added depth that I love.
Wishing all my friends in the northern hemisphere fun and cool drinks on repeat as you enjoy these last days of summer!
Pistachio Milkshake
Makes 2 milkshakes
Ingredients:
2 cups pistachio milk (recipe follows)
2 frozen bananas
3-4 dates
3 Tbsp hemp seeds
1/2 tsp cinnamon
1/2 tsp vanilla
3-4 ice cubes
1/2 tsp spirulina (optional)
Place all items in a blender and blend on high for 1 minute or until smooth. Top with a sprinkle of additional hemp seeds and enjoy!
Pistachio Milk
Ingredients:
1 cup Wonderful Pistachios No Shells lightly salted
4 cups hot water (plus more for soaking)
Cover the pistachios with 2 inches of water and soak overnight at room temperature.
Drain pistachios and add to a high speed blender. Add hot water and blend on high for 1 minute.
Carefully pour blended nuts through a cheesecloth-lined sieve or nut milk bag. Squeeze out remaining liquid. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.
Note: Leftover pistachio milk can be enjoyed on its own or with a touch of maple syrup, cardamom, and rose water stirred in.
This post was created in partnership with The Wonderful Company. Thank you for supporting the incredible, hand-picked brands that make my work possible.