Pistachio Milk With Vanilla And Cardamom Recipe

1. 1

   Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain pistachios and add to blender. Add hot water and blend on high for 2 minutes. Carefully pour blended nuts through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid (ground pistachios can be reserved for another use).

2. 2

   Add agave syrup, salt, cardamom, and vanilla to pistachio milk and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week.

* Per serving · 4 servings · Values may vary.

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