Creamy Two-Ingredient Pistachio Glaze Recipe
Pistachio glaze made with just two ingredients in under two minutes. It’s creamy, naturally green, and packed with the rich, nutty flavor of pistachios.
When I developed the Crisp Pistachio Scones, a thick, sweet pistachio glaze was the ideal finishing touch. After several tests I settled on a simple, reliable method that produces a smooth, flavorful glaze every time.
This pistachio glaze is versatile: use it to top scones, pistachio muffins, pound cake, or rolls. Drizzle it over ice cream or pancakes, spread it on waffles, or stir a spoonful into hot milk for a quick pistachio latte-style treat.
Two Simple Ingredients
- Roasted pistachios. Roasting concentrates the nut’s flavor. I recommend using roasted pistachios — lightly salted nuts work well to balance the glaze’s sweetness.
- Sweetened condensed milk. This gives the glaze its smooth, creamy texture and sweet base, allowing the pistachio flavor to shine while keeping the glaze thick enough to hold on baked goods.
How to Make the Glaze
This recipe uses whole, shelled roasted pistachios, so a food processor or high-speed blender is needed to turn the nuts into a fine, thick paste before combining with condensed milk.
- Place the pistachios in the food processor and grind them until a thick paste forms. Do this first without adding any liquid — grinding the nuts dry produces the smoothest, creamiest paste.
- Add 1/4 cup of the sweetened condensed milk and process again until the mixture is smooth and homogeneous. Adding a small amount of condensed milk at this stage helps the paste incorporate evenly and prevents lumps.
- Pour in the remaining condensed milk and process until smooth. If you prefer a thicker, spreadable consistency, use less condensed milk. For a pourable, drizzleable glaze, use the full amount.
Thinning the Glaze
If you need a thinner glaze for drizzling, add water or milk a teaspoon at a time, starting with 2 teaspoons. If you use milk to thin the glaze, be aware that it shortens the refrigerated shelf life to about three days. Avoid adding more than 2 1/2 tablespoons of liquid, which can dilute the pistachio flavor.
Yield and Storage
This recipe yields about 1.5 cups of glaze — enough to glaze a dozen scones or one large bundt cake.
Store the glaze in an airtight container in the refrigerator for up to 10 days if made without fresh milk. If you thinned it with milk, use within three days.
Pistachio Glaze | Two Ingredients
1.5 Cups
Dikla Levy Frances
Ingredients
-
1/2
Cup (100g)
Roasted pistachios (lightly salted or unsalted) -
1 1/4
Cup (200ml)
Sweetened condensed milk
Instructions
-
Measure the pistachios into the bowl of a food processor and process until they form a thick, uniform paste. Pause occasionally to scrape the sides so everything blends evenly.
-
Add 1/4 cup of the sweetened condensed milk and process until the mixture is smooth and cohesive.
-
Pour in the remaining condensed milk and process again until the glaze reaches your desired consistency. For a thicker spread, stop earlier; for a drizzle, process until pourable.
-
Use immediately to glaze freshly baked goods, or transfer to an airtight container and refrigerate. If chilled, allow the glaze to warm slightly before spooning or drizzling so it loosens up.
Notes
- Refrigerate the glaze in a sealed container for up to 10 days when made with only condensed milk. If thinned with milk, use within three days.
- If the glaze becomes too thick after refrigerating, let it sit at room temperature for a short time or stir in a teaspoon of water or milk to loosen it.
- For the best flavor, use roasted pistachios. Lightly salted pistachios add a pleasant contrast to the sweetness, but unsalted also works if you prefer.