Recently, I have been really enjoying foods in their raw natural forms. I am actually intrigued by people who live a raw vegan life. This recipe came to my attention because of another food blogger. I follow her on one of those social networking places where you post delicious photos of food and drinks to entice people to make them. I do it every week and every time someone likes one of my photos, I turn into a dog with two tails. The drink made by her was a Pistachio Milk with Matcha (Japanese green tea) and it was delicious. Still, it seemed to me the mellow nutty fragrance and sweetness of pistachios was completely camouflaged by the potent Matcha…just like that kid in the family who is over-shadowed by its smarter sibling. She never complains or makes a fuss, but strives to do her best while being invisible. So, I decided to give Pistachio a chance to bloom and added a hint cardamom to enhance its flavors, and boy did that turn out amazing! What’s wonderful about this milk is that it’s an all weather beverage. You can serve it warm or cold. Since it’s winter here, I usually have it warm. The dates give the milk that flawless sweetness that most people with a sweet tooth immensely enjoy.
So this is it folks! I will sign off today with one question in my head. Since I am really loving the raw vegan food options, can I (will I) ever be that person to live that life? I don’t know, it’s for me to ponder while you enjoy this drink.
- • Raw pistachios (unsalted and shelled) —1 cup
- • Medjool dates — 4, pitted
- • Filtered water — 3 cups and some for soaking the pistachios
- • Ground Cardamom —1/8 teaspoon
- In a large enough bowl or measuring cup, rinse the pistachios. Then cover with several inches of filtered water. The idea is to soak the pistachios so that they can become soft.
- Leave it covered in the refrigerator for at least 6 hours to over night.
- Now, drain the water from the pistachios and add them into a blender. Along with the pistachios, add 3 cups of the filtered water, dates and cardamom.
- Blend until smooth. This process took about 2 to 3 minutes (depending on your blender).
- Then strain it through a fine mesh strainer, nut milk bag or cheese cloth.
- If you wish to have it warm, you can microwave it for about 45 seconds to a minute or; you can heat it on the stove for about 1 to 1.5 minutes on medium low (4).
- Can be refrigerated in a clean airtight glass jar or bottle for about 7 days.
- • Filtered water: As with any nut milk, always make sure to use filtered water (both for soaking and as a part of the ingredient). Tap water can have chemicals that might corrupt the taste of the nut milk.
- • Medjool dates: Can be replaced with any dates of your choice. You can even use date sugar or 2 tablespoons of any other form of natural sweetener like agave, honey etc.
Blender by Vitamix
Nut milk strainer by Ellie’s Best
