I must say, it never occurred to me to make my own nut milk, but then I stumbled upon this recipe in Chad Robertson's impressive new cookbook, Tartine Book No. 3. It's an easy process requiring few ingredients. I couldn't help but be intrigued. Besides, I've never tasted pistachio milk before. Unlike almond milk, it's not readily available, and the health benefits are substantial. Truth be told, I just wanted to try it.
The process is quite simple. I adapted Chad's recipe slightly. Fill a large glass container with 2 cups pistachios and cold water to cover by 2 inches. Soak overnight, or up to 24 hours in a cool place. Discard the liquid and rinse the pistachios in cool water.
Process the nuts with 3 cups warm water in a blender until smooth. Do this in 2 batches . Add 2 -3 T. sugar and a pinch of salt. Process another 30 seconds. That's pretty much it.
At this point you could strain the milk, but it's not really necessary. Drink it cold, (delicious!) or use in smoothies, milk shakes, or even lattes. People rave about their pistachio lattes. I'm not as enthusiastic. I think the nut milks taste better cold. But that's just me. Try it for yourself.
It will keep refrigerated for up to 5 days. Shake well before using. This recipe makes about 4 cups. Vegan and gluten free.
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