Pistachio Milk
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup of pistachio
- 4 cups of warm water
- 1 1sp vanilla
- 1/2 tsp cardmom (Optional)
Method
- Soak the pistachio in warm water overnight (or at least 8 hours).
- Strain off the water which was used to soak the nuts and discard.
- Pour the nuts into a blender followed by the four cups of warm water and any spices that you wish to include.
- Blitz the entire contents for one minute.
- Carefully tip the liquid into a cheesecloth or nut bag and give it a good squeeze. Repeat this process if required until you have separated the pulp from the green hue milk.
- Pour the pistachio milk into a jug and add the cardamom, vanilla and use accordingly