Easy Pistachio Cream Spread (Print Version)
# Ingredients:
→ Base Mix
01 -
75g plain unsalted pistachios, shelled (around 10 tablespoons)
02 -
75g melted unsalted butter (roughly 5 tablespoons and a teaspoon)
03 -
75g white granulated sugar (approximately 6 tablespoons)
04 -
75g chopped or chipped white chocolate (about 5 tablespoons plus 2 teaspoons)
→ Flavor Extras & Milk
05 -
1 teaspoon real vanilla extract
06 -
1/8 teaspoon pistachio or almond extract (optional but worth it)
07 -
1/8 teaspoon fine salt
08 -
1/2 cup warm whole milk
# Instructions:
01 -
Dump pistachios, sugar, butter, chocolate, milk, and the extracts into a fast blender. Let the machine run and occasionally scrape the sides until everything turns silky and smooth. It'll seem grainy at first but keep blending until it's creamy.
02 -
Transfer the now-blended mixture into a clean jar. It's going to be runny at the beginning, but refrigerating it will let it firm up and develop all those wonderful flavors. Put on the lid and chill in the fridge.
# Notes:
01 -
Don’t have a powerful blender? No worries! Boil the pistachios for a minute or soak them in hot water for 20 minutes. If you plan ahead, soaking them in cold water overnight in the fridge works too. Then use a food processor or a regular blender to mix.
02 -
Want the spread ultra-smooth? Blanch the pistachios by giving them a quick boil (about a minute), drain, and then rub them with a towel to take the skins off. Blend them after that!
03 -
Not into white chocolate? Switch it up with milk chocolate or dark chocolate – they pair just as nicely with pistachio.
04 -
This makes roughly 2 cups total, enough for 16 servings of 2 tablespoons each. It’s great on pancakes, toast, or even inside crepes!
05 -
Out of milk? Use 1/2 cup boiling water combined with 2 tablespoons of powdered whole milk as a backup.