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Carly Diaz

Portland Oregon Food and Lifestyle Photography
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Pistachio Milkshake

Carly Diaz August 20, 2018

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!

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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.
 

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This post was created in partnership with The Wonderful Company. Thank you for supporting the incredible, hand-picked brands that make my work possible.

← bibimbap with KPOP gochujongLemon Soaked Cake with Strawberry Milkshake and Caramel Sea Salt Chocolate Hard Shell →

   

Welcome! I'm Carly, a photographer and creative consultant in Portland, OR. Here you will find stories about photography, life in the Pacific NW, and recipes that celebrate local food and seasonal produce. Read more...

Last week in Seattle ✨ -
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Dessert, always ✨ Back in Portland after a work trip to Seattle, with an extended weekend to visit friends and savor the slush ❄️ Beautiful baklava @rosarosapdx by @vit0bike ✨ -
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Edouardo Jordan adding an extra drizzle to a plate of fried pig ears, medjool dates, pickled red onions, crispy sage, and fennel purée @junebabyseattle ✨ Amazing few days shooting on location in Seattle with producer extraordinaire @14grapes for @qwaitlist ✨ -
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The creative, run-your-own-show lIfe has taught me so much about being flexible and going with the flow. I still love to meticulously plan and prepare as much as possible, but have mostly made peace with the fact that so many things are out of my hands. Weather is throwing me for a snowy loop or delays upending the planning altogether. Each production is a practice in trying to manage every element and also realizing I actually have very little control. Magic happens in the space between, if I let it. -
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