Pistachio Mylk with Rose Water

I know milking a nut {a pistachio nut, to be specific} isn't exactly rocket science, considering nut mylk has pretty much become a staple milk alternative. But I thought this one was worth sharing a recipe for because:

a. I've been a little pistachio obsessed lately {ice cream, cake, + a ton more recipes coming your way}{Prettiest nut in the world!}

b. Because once you have pistachio mylk you'll have a hard time going back to boring ol' almond mylk

c. ...especially because pistachio milk is a whole lot less work {no nut milk bag required, no pre-soaking, and you get to keep more of the nutrients in}, and...

d. ... it's absolutely delicious!

e. And once you dress it up with a hint of sweetener and some rose water you'll want to sing it praises too ;)

I can keep going here, but I think you get the point. Making pistachio mylk is instant and easy -- it's a softer nut, so your mylk won't be gritty or grainy {unlike when using something like almonds or hazelnuts, etc.} and that of course also means no soaking or straining required. If you want the mylk to be even smoother, use blanched pistachios.

It's an awesome switch from other non-dairy milks -- mellow but delicious -- and it can be used as a simple milk alternative, a smoothie base, or if glam it up a little with an added hint of sweetener and some rose water it becomes this amazing drink that's both delicious and nutritious!

P.S. You may also want to check out this Fig Hazelnut Milk or this Spiced Pumpkin Seed Milk!

Pistachio Mylk with Rose Water

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★★★★★ 5 from 1 reviews

• Author: Audrey @ Unconventional Baker
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: close to 2 cups
• Category: Drinks
• Method: Raw
• Cuisine: Refreshment

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Description

A simple raw, vegan, refined-sugar free pistachio milk recipe.

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Ingredients

Pistachio Mylk:

• ½ cup raw shelled pistachios {roasted is fine too, but definitely not salted ;)}
• 1 ½ cups cold water {room temp is fine too}

Optional Add-Ins {Highly Recommended!}:

• 1 tbsp maple syrup {or your favorite liquid sweetener, like agave, or even a date or two, etc.}
• ½ tbsp rose water {or more to taste}
• 1 tsp pure vanilla extract
• ¼ tsp pure almond extract
• tiny dash of salt
• tiny dash of cinnamon

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Instructions

1. Place pistachios and water in a high power blender {I used my Vitamix for this} and blend until completely smooth.
2. Add all the add-ins {if using} and blend once more to mix everything through. Pour into your favorite pretty cup or over some cereal and enjoy!

Notes

If your blender is not so great,you may want to put the blended mylk through a nut milk bag after all.

If you want your mylk very cold, add a few ice cubes towards the end of the blending process.