Pistachio Milk: What is its use and How to Cook

Sustainable drink perfect for cappuccino – a trendy alternative to New York milk

More and more milk lovers are turning away from lactose for ethical or medical reasons, switching to plant-based alternatives. Soy, cereal, nut milk tastes different from cow’s or goat’s, and although they cope with the role of ingredients in favorite dishes and making coffee, sometimes they show excessive sweetness, aroma or wateriness. This is why the search for the perfect substitute for cow’s milk continues – by both food producers and consumers.

The new lactose-free hit that arrived at the editorial office from New York supermarkets is pistachio milk. Delicate, as if a creamy drink made from green nuts from California farms, has won the hearts of regulars of fashionable Big Apple coffee shops and fans of the vegan lifestyle.

Pistachio milk complements your morning porridge or cereal bowl and also whips better than any nut or grain alternative, which matcha and cappuccino lovers will surely appreciate. The American brand Táche, which launched this wonderful drink, claims that the low-calorie, oil-free Pistachio Milk has exceptional foaming properties as it is specially designed to complement hot drinks. In addition to the Original Blend, Táche is also available in the Original Unsweetened 50 calories without added sugar.

In comparison with other herbal milk analogues, pistachio milk, perhaps, has only one drawback – the price. In supermarkets in New York and Los Angeles, a liter carton of Táche milk costs about $ 8. The reason is that walnut trees grow only in specific southern regions and at the same time very slowly. The good news is that you can make healthy and tasty milk yourself – at home and at no extra cost.

WHY PISTACHIO MILK IS GOOD FOR HEALTH

Pistachios have not established themselves as a trending superfood yesterday or even in this century. The unique properties of green nuts were more than 2500 years ago, when pistachios were considered a favorite delicacy of the rulers of the Near and Middle East and a popular medicine in the Ayurvedic dietary system.

 It is not without reason that pistachios are covered with a rather strong shell – hiding the kernels under a difficult peel, nature emphasizes the value of the contents. These nuts are packed with nutrients, antioxidants, and unsaturated fatty acids the body needs to regulate cholesterol levels, prevent arteriosclerosis, and build cell walls. Green nucleoli contain an abundance of “anti-aging” vitamin E, provitamin A (necessary for metabolic processes and healthy intestinal flora), vitamins B1, B2 and B6 (important for the brain) and are excellent protein donors, as they are 20% protein. Pistachios are a high-fiber nut that successfully stimulates digestion and maintains a long feeling of fullness. In addition, pistachio milk is relatively low in calories and contains significantly less carbohydrates than, for example, oat milk.

Most importantly, pistachio milk has many benefits not only for health, but also for the environment. Compared to cow’s milk, all plant-based alternatives have a less damaging carbon footprint, although some are resource-intensive. For example, the production of almond milk requires a huge amount of water to irrigate plantations, while pistachio trees are extremely economical in watering, consuming 75% less water than almond trees. Soybeans, as a monoculture, have lost their former popularity, because for the sake of growing soybeans, the Amazon rainforest was mercilessly destroyed. By contrast, pistachio trees still serve to combat erosion, thus making a significant contribution to the conservation of the landscape in barren regions. In short, pistachios are both healthy and environmentally friendly – another argument in favor of pistachio milk for a cup of frothy cappuccino.

HOW TO PREPARE PISTACHIO MILK

You will need:

750 ml of pure filtered water

120 g peeled and toasted (unsalted!) Pistachio nuts

2-4 dates

a pinch of salt

optional: a pinch of vanilla or cinnamon

Soak the pistachios in water overnight or for at least four hours. Drain the water, rinse the nuts thoroughly and let them dry slightly. Pour into a blender, cover with water and grind until the pieces disappear completely. Add some salt, sweeten with dates or maple syrup if desired, and add cinnamon or vanilla as needed and to taste.

Then strain the contents of the blender through a fine sieve or ideally a special sachet for making nut milk to get rid of the pulp. Store the resulting milk in the refrigerator, preferably no longer than three to five days.

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