Wednesday, January 13, 2016

Pistachio Milk

My friend Annette and I made some Pistachio Milk last weekend. I got the recipe off of the Food Babe site. It’s quick (only 5 minutes) and tasty.

Photo Credit: CK Worley

You’ll need
1 cup of raw shelled organic pistachios (rinsed)
4 cups water (use filtered if you have funky tasting water)
1 tsp. ground cardamon seed (I didn’t have any and it was fine)
1 tsp. vanilla extract (although we thought it could probably use more)
1 tsp. almond extract

Place pistachio nuts and 4 cups of water, cardamon and extracts in a blender. Process for one minute.
Pour milk into a bowl using a fine mesh strainer or cheese cloth.
That’s it!
Store in an airtight container for up to 4 days.


Photo Credit: Food Babe


Now, I didn’t want to just throw away the nut pulp so I found a recipe for Blueberry Coffee Cake muffins by Ina Garten and instead of the blueberries I add the pistachio pulp.

http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe.html

Photo Credit: CK Worley

I’ll have to say - the milk and muffins turned out pretty great! It's so worth it.
Photo Credit: Food Babe


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