Pistachio Milk (yields 32 oz)
Ingredients
1 cup pistachios (soaked 6-12 hours)
4 cups water
1 teaspoon vanilla extract
2 pinches of salt
Directions
- Drain the water from the soaked pistachios.
- Transfer the pistachios to a high-speed blender or food processor and blend on high until finely chopped.
- Add 4 cups of water and blend again until smooth.
- Add the vanilla extract and salt, then blend once more to fully combine.
- Strain the mixture through a nut milk bag or cheesecloth, squeezing to extract as much liquid as possible.
Pistachio Milk Matcha Latte
Directions
- Whisk 1 tsp of First Flush Ceremonial Matcha with 2 oz water at 175F.
- Pour whisked matcha into 6 oz pistachio milk.
- Steam or serve iced.
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