Yes, this light yet creamy and rather refreshing pistachio milk works wonders in coffee’s, teas and baking.
Pistachio milk has quite a subtle flavour and must be heated very gently, almond milk is a little more robust under high temperatures, however this milk requires a little more TLC in a warm bath, if you boil it, it will most definitely split, so be sure to take extra care when heating.
Pistachios are a great source of healthy fats, fibre, protein, antioxidants, including nutrients such as vitamin B6 and potassium, they are a great nut milk substitute.
1 cup of Pistachios
750ml Filtered water
Pinch of pink rock salt
Soak your emerald pistachio nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.
Pour your nut milk through a nut milk bag or fine mesh strainer and press the pistachio meal through a sieve and squeeze out as much liquid as you can with the back of a spoon, if pressing the moisture out through a sieve. This should leave you with 750ml of pistachio milk and around 20g of pistachio meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pistachio meal looks dry and crispy, store away in an air tight container for up to a month.