Hot Pistachio Milk | Pistachio Milk Drink

A warm pistachio and milk based drink, for chilled nights…




When I signed up for this month’s Blogging Marathon #137, I really don’t know what mind set I was in when I chose “Monsoon Delights”. I am definitely not back home, where some parts are literally getting flooded because of the heavy rains. Our side is OK, Alhamdulillah… It is really hot and uncomfortable here, just as it should be during these months. πŸ˜€ Once I started breaking my head on what to make for this theme, my initial reaction was, “What were you thinking? Are you nuts?” But then since I had signed up, I had to work on it. Initially, I thought I would go with three fried snacks, but the heat really didn’t allow me to do that in the kitchen. So I decided to stick to one drink, one fried snack and a bake. So let’s go with the first recipe…


The first time I tasted the Pistachio Milk was at a local tea cafe. During the last winter, they had this displayed on the front as their special drink. I decided to try it instead of the chai. What I got was a deep green colored drink with a little sprinkling of saffron on the top. One sip and my tongue got boiled. πŸ˜€ It was that hot… I waited for sometime and started taking small sips. Just thick milk with a very “pistachioey” taste and bites of pistachio in between. I was sure that with pistachio alone, that taste wouldn’t come. While hunting down at a nearby hypermarket, I found pistachio butter at a good price and picked it up. The first thing I made was this drink, instead of my evening chai. It was very close to the one that I had drunk from the cafeteria. It even burned my tongue. πŸ˜‰ So lesson learned – any nut based drink needs to be given a chance to go from hot to warm before actually sipping on. Hehe… Off to this simple recipe…





Hot Pistachio Milk | Pistachio Milk Drink

Course Hot Drinks
Cuisine Arab
Prep Time 2 minutes
Cook Time 8 minutes
Servings 1
Author Rafeeda AR


  • 1 cup milk
  • 1 tbsp pistachio butter heaped
  • 1/4 tsp cardamom powder
  • 1 tbsp pistachio kernels crushed
  • 1 tsp sugar to taste
  • A pinch of salt


  • Combine all the ingredients in a saucepan and cook on low flame till the mixture is heated and looks slightly thickened and glossy.
  • Enjoy warm.


If you don't have pistachio butter, you can try grinding one to two teaspoons of pistachio kernels with a little cream till pasty and use accordingly.Β 


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog