I'm quite in love with pistachio milk. Its deliciously creamy and so easy to make. It's a great alternative to milk if you're dairy intolerant and just a great milk all round. I like to serve this over my home made granola with raspberries - so delicious.
To make, cover one cup pistachio's with water and soak for about 2 hours. Drain then add to a high speed blender with 3 to 4 cups cold water, 1 medjool date and a pinch of sea salt. Blend until smooth and creamy.
At this point you could place in a sieve lined with muslin for a thin consistency. In this photo I've left it quite thick for texture. Either way its super creamy and delicious.
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