Fresh, creamy and absolutely delicious. Inspired by Divya Alter’s Ayurvedic almond milk recipe from her beautiful cookbook.
Try it blended with matcha [below], add a splash in rooibos or chai tea, or drink it warm or cool on its own.
pistachio mylk
makes 2 cups
free of refined-sugar, soy, dairy, gluten
1/2 cup raw & shelled pistachios soaked overnight in filtered water in the fridge, rinsed/drained & peeled
2 cups filtered water
1/2-1 tsp pure maple syrup
1/2 tsp vanilla extract
1 dash cinnamon [optional]
1 dash sea salt
blend everything in a high speed blender & strain [keep the pulp to make date balls!]
pistachio rose matcha latte
serves 1
free of refined-sugar, soy, dairy [except ghee], gluten
1 tsp Matchaful organic matcha
1 dash each cinnamon & cardamom
1/4 tsp rose petals [sub rose water or rose petal preserve from Chandika.com]
1/4 tsp each maple syrup & vanilla extract [optional]
1/4-1/2 tsp ghee [sub coconut oil to make it vegan]
3/4 cup boiled & cooled h2o
1/4-1/2 cup pistachio mylk
blend everything in a high speed blender until combined [option: blend everything except pistachio mylk first & let flavors steep for 5 minutes]
top with extra rose petals for extra love
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