Description
This Homemade Pistachio Cream Liqueur is a luscious, dairy-free delight combining rich pistachio butter with vegan condensed milk, almond milk, soy cream, and vodka. Perfectly smooth and creamy, it’s an indulgent adult beverage that’s easy to make in just five minutes and ideal for serving chilled or in cocktails.
Ingredients
Scale
Ingredients
- 200 g pistachio butter (room temperature)
- 200 g vegan condensed milk (room temperature)
- 2 teaspoons vanilla extract
- 240 ml unsweetened almond milk
- 160 ml soy cream
- 200 ml vodka
Instructions
- Mix Pistachio Butter and Vegan Condensed Milk: In a large bowl, whisk together the pistachio butter and vegan condensed milk until you achieve a smooth, creamy paste without lumps.
- Add Vanilla and Almond Milk: Stir in the vanilla extract and unsweetened almond milk gradually, mixing them evenly into the pistachio paste to maintain a consistent texture.
- Incorporate Soy Cream: Pour in the soy cream and whisk thoroughly to blend it seamlessly with the other ingredients, enhancing the creaminess of the liqueur.
- Mix in Vodka: Slowly drizzle the vodka while continuously whisking to combine all components evenly, ensuring a smooth and homogenous mixture.
- Transfer and Chill: Pour the mixture into a sealed glass bottle, mason jar, or airtight container and refrigerate. Shake well before serving.
Notes
- The pistachio butter should be at room temperature for easy mixing; if unavailable, blend shelled pistachios to create a smooth butter.
- Vegan condensed milk can be homemade or store-bought; it delivers sweetness and thickness while remaining dairy-free.
- Unsweetened almond milk balances the sweetness and keeps the liqueur light.
- Soy cream adds richness without dairy, making this recipe fully vegan.
- Use good quality vodka to ensure a clean, smooth finish.
- Store the liqueur in the refrigerator for up to 10 days; shake well before each use to maintain consistency.
