This is why pistachios makes the ultimate faux-milk drink
A few years ago, milking a nut may have led to a few raised eyebrows and possibly a bit of awkward laughing.
But now, here we are in 2015, happily milking almonds and switching it up with the cows' juice that we’ve previously drank for years. While sales of non-dairy milk – or mylk as some people want us to call it – are firmly on the up, we think it’s time to experiment with some other kernels, namely the pistachio.
It’s a little more exotic (read: expensive) than almond milk, but taking inspiration from all the lovely Middle-Eastern cuisine that uses them a lot, it can be paired with delicate flavours to create a luxurious and gently fragrant drink.
We took inspiration from this pistachio milk recipe, hoping that we wouldn’t end up with a watery, green slop.
Pistachio milk with vanilla and cardamom
You will need:
- 1 cup raw shelled pistachios
- 3 cups hot (not boiling) water
- 5 tsp agave syrup
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1/2 tsp vanilla extract
1. Cover the cup of pistachios well with water and soak overnight at room temperature
2. Drain and rinse the pistachios, tip into a Nutri-bullet or a heavy duty blender, and add the three cups of hot water
3. Blend on high for two minutes
4. Line a sieve with cheesecloth/muslin sheet and pour the mixture in to it
5. Gather it together and give it a little squeeze to get all the liquid out
The stuff left in the cloth can be dried out and used as pistachio flour.
6. Add the agave, cardamom, salt and vanilla to the liquid
7. Whisk and cool
8. Serve and enjoy
The verdict: it really is delicious! And not even too scarily green.
It’s creamy and has a slight fragrant lift with the cardamom, but not too much to be overpowering. Pistachio milk is really good on its own, but we also used it for a banana smoothie, which provided a whole new flavour dimension.
While it's a little more expensive than making another nut milk – 100g pistachios are £1.65, whereas 100g almonds are just £1.25 – it's nice for a treat and this definitely won't be the last time we milk these little green beauties.