Pistachio Milk With Vanilla and Cardamom Recipe

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. 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.

Special equipment

Blender, cheesecloth

This Recipe Appears In

• Pistachio Milk is Awesome, and You Should Make Some at Home