Oh lord, this is a real treat! A mylk that you won’t make all the time, but a great way to jazz up your nut mylk game. Inspired by a favourite farmer’s market find (Mylko – Rose Pistachio), this combo is perfect for the holidays!
While the Rose water is a nice touch in this recipe, it’s not completely necessary. It won’t make or break this combination! It’s fragrant and lovely and offers great benefits but it adds time and you need to be super selective with where you source your roses.
The key star in this combo is the cardamon. Not a spice I usually steer towards but in this instance it is the perfect flavour partnered with the naturally sweet pistachio milk. Adding a boost when it comes to health promoting properties and combating digestive issues.
Ingredients (yields 4-5 cups)
- 1 cup pistachios
- 1/4 tsp cardamon
- 1/2 tsp cinnamon
- 2 dates
- Half cup rose water
- Half cup vanilla almond mylk
- 3-4 cups of filtered water
- Place pistachios in bowl and cover with a couple inches of water. Soak nuts overnight (8 hours or longer).
- Rinse and drain nuts.
- Select, fresh, fragrant, organic roses. Remove petals from stem and and rinse.
- Place rose petals in pan with a cup of water covering them. Cover pot with lid and set the heat to low.
- After about 20 -30 minutes, you will see that the water takes on the colour of the petals.
- Strain petals.
- Add all ingredients to blender and blend on high for 1 minute.
- Place cheese cloth or nut bag over a large bowl and pour milk.
- A lot of milk will filter right through, but you will need to squeeze the cloth/bag to ensure you get all the goodness into your bowl.
Drink up! xx