Easy Pistachio Cream Spread (Print Version)
# Ingredients:
→ Spread Base
01 -
75g shelled unsalted pistachios (about 10 tablespoons)
02 -
75g granulated white sugar (about 6 tablespoons)
03 -
75g white chocolate chips or chopped white chocolate (about 5 tablespoons + 2 teaspoons)
04 -
75g unsalted butter, melted (about 5 tablespoons + 1 teaspoon)
→ Liquid & Flavorings
05 -
1/2 cup whole milk, warmed
06 -
1 teaspoon pure vanilla extract
07 -
1/8 teaspoon almond extract or pistachio extract (optional but recommended)
08 -
1/8 teaspoon salt
# Instructions:
01 -
Toss everything into your high-speed blender - pistachios, sugar, white chocolate, melted butter, warm milk, vanilla, almond extract, and salt. Blitz until silky smooth, stopping occasionally to scrape down the sides with a spatula. The mixture will start out grainy but will transform into a velvety spread as it blends.
02 -
Pour your freshly made pistachio cream into a clean glass jar. It'll be warm and somewhat runny at first, but will thicken up nicely once refrigerated. Cap it and pop it in the fridge to set up and get all that flavor magic happening.
# Notes:
01 -
No high-speed blender? No problem! Soften those pistachios first by boiling them for 1 minute, or soak them in hot water for 20 minutes (or cold water in the fridge overnight if you're planning ahead). Then use a food processor or regular blender to mix everything up.
02 -
If you want a super-smooth spread without any tiny flecks of pistachio skin, give the nuts a quick boil (1 minute), drain, and then rub them between kitchen towels to remove the skins before blending.
03 -
Not a white chocolate fan? Feel free to swap in milk or dark chocolate instead - both work beautifully with the pistachio flavor.
04 -
This recipe makes about 2 cups total, or 16 servings of 2 tablespoons each - perfect for spreading on toast, pancakes, or using as a filling for crepes.
05 -
In a pinch, you can substitute the warm milk with 1/2 cup boiling water mixed with 2 tablespoons whole milk powder.