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.
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.
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
I’ll have to say - the milk and muffins turned out pretty great! It's so worth it.
 |
| 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 |
