Pistachio glaze made with simple two ingredients in less than two minutes is creamy with a beautiful green hue and loaded with nutty pistachio flavor.
When I developed these Crisp Pistachio Scones a thick, sweet drizzle of pistachio glaze was just the right way to serve them. And after a few drafts and failed attempts, I came up with the perfect, simple and delicious recipe.
You can use it to glaze scones, pistachio muffins, Pistachio Pound Cake, and even frizzle it on your ice cream, pancakes, chocolate waffles, and even use it to make Pistachio Latte.
Two Ingredients
- Roasted pistachios. Roasting nuts is the best way to extract its flavor, and I like to use salted pistachios for this recipe, to balance the sweetness.
- Sweetened condensed milk. It is thick, creamy and the perfect ingredient to sweetened the nut’s flavor and provide a smooth, drizzle flow texture.
Make It
This recipe is using whole shelled and roasted pistachio so a food processor is needed to ground the nuts into a fine thick paste.
- Process the nuts solely until you have a thick paste. It is important not to add any of the milk because this is the bets way to create a thick and smooth paste.
- Start with adding 1/4 cup of the milk and processing. This is another step in making sure the pistachio will incorporate into the milk smoothly and not in chucks.
- Add the rest of the condensed milk. At this point, you can add as much or as little of the condensed milk. If you want it to be thicker, and a spreadable consistency, add less. For a drizzle consistency, add the full amount.
Thinning The Glaze
If you want to thin the glaze, add water, or milk starting with 2 teaspoons. Note that when adding milk, you need to pay attention to the shelf life (no more than three days).
Do not add more than 2 1/2 tablespoons or else the flavor might be milder.
Yield and Storing
This recipe makes 1.5 cups. Enough to glaze 12 scones, or one large bundt cake.
In the refrigerator for up to 10 days, unless you thinned it with fresh milk (up to three days)
Pistachio Glaze | Two Ingredients
Ingredients
- 1/2 Cup (100g) Roasted pistachios (salted ok)
- 1 1/4 Cup (200ml) Sweetened condensed milk
Instructions
- Measure the pistachios in a food processor and process until s thick paste is formed.
- Pour in 1/4 cup of the condensed milk and process until smooth.
- Pour in the rest of the condensed milk and process until smooth.
- Use to glaze scones, cakes, muffins, cookies or any baked good you wish.
Notes
- Refrigerate up to two weeks.
- If the glaze is too thick, you can mix in water to thin is slightly (start with 2 teaspoons). If using milk to thin it keep in mind the glaze is needs to be refrigerated up to three days.
- Use roasted and slightly salted pistachios.
