Pistachio Mylk & Latte
Vegan, Gluten-Free, Dairy-Free
This recipe has been on mind for quite some time, since the first time I tried a pistachio latte for a cool casual $6/a pop. Creamy, sweetened to your specifications, with just a slight taste of pistachio and cinnamon - this pistachio latte is a total crowd pleaser.
Servings: ~4 cups of pistachio mylk
Prep Time: overnight soak
Cook Time: 10 minutes
2 cups of pistachios
3 cups of water
1/8 cup of local honey
1 tbsp of pumpkin spice seasoning
1/2 tbsp of coarse sea salt
Cover pistachios with water and soak overnight.
Drain pistachios and add to blender. Add all other ingredients including 3 cups of fresh water.
Pour mixture into medium bowl covered by an Ellie’s Best nut bag, gently squeeze until excess moisture is removed.
You can cook the nut meat from the bag for 15 minutes at 400°F.
To prepare lattes, combine pistachio mylk and coffee/espresso in a 1:1 ratio. Top with extra pumpkin spice seasoning.
If you’re interested in trying a nut milk bag, you can use my discount code "millennial” for 10% off your Ellie’s Best nut bag order.