Pistachio lemon moon milk
makes
500ml
Pistachios contain the antioxidant resveratrol, also found in red wine – but unlike its alcoholic counterpart, this zingy moon milk should keep you hydrated and send you to sleep with no regrets.
Ingredients (10)
- 500ml (16 fl oz) unsweetened pistachio milk
- 1/2 tablespoon dried lemon peel
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons agave syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ashwagandha powder
- 1/4 teaspoon ground cinnamon
- 1 or 2 unwaxed lemon slices, to garnish (optional)
Homemade pistachio milk
- 130g (4 3/4 oz) shelled pistachio nuts
- 1.7L (3 1/2 pints) purified/filtered water
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Soak the pistachios in 700ml (1 1/2 pints) of purified/filtered water overnight (I keep mine in the fridge). The next day, drain and rinse your pistachios, then place them in a blender with the remaining water. Blend on high until the mixture is finely blended (about a minute). Position your nut milk bag (or muslin) over a large bowl or jug and pour the nut milk purée into the bag. Twist and knead the bag gently, allowing the filtered milk to collect until the pulp is dry. Refrigerate.
-
2.Heat your pistachio milk, whisk in the rest of the ingredients, remove from the heat, froth if desired, then serve in your favourite mug and enjoy.
Reviews
Join the conversation
Log in Register