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Servings 3 cups

Ingredients
  

  • ½ cup dry unsalted pistachio nuts ideally raw though roasted is ok, out of their shells
  • 3 cups purified water for soaking plus 2 ½ cups purified water for blending
  • 2 Tablespoons honey
  • ¼ teaspoon ground vanilla or ½ teaspoon vanilla extract
  • 1/8 teaspoon ground cardamom
  • 2 pinches sea salt
  • 1 teaspoon orange blossom water more to taste

Instructions
 

  • The night before you want to make your milk, soak ½ cup dry, unsalted, shelled pistachio nuts in 3 cups purified water.
  • The next day, or after soaking for at least 8 hours, squeeze the pistachio meats out of their purply-brown encasings. Discard the casings and set aside the soft, brilliant green nut meats. Once all are free of their casings, rinse once.
  • Place pistachios in VitaMix or high powered blender with 2 ½ cups purified water. Blend on high until all is completely smooth, about 1-2 minutes.
  • Pour through a nut milk bag, or other fine straining tool, squeezing to remove every last drop of liquid from the pistachio pulp.
  • Return the milk to the blender, and add honey, vanilla, cardamom, sea salt, and orange blossom water. Blend to incorporate, about 30 seconds. Taste (perhaps gasp, as I diand adjust flavor as you like.
  • Drink voraciously by itself, or eat with other creamy things, like ice cream, and bright berries. Let me know how you’re going to use yours in comments below!