Photo: Greg Dupree
Yield
Serves 6 (serving size: 1/2 cup)

If you’re a fan of nut milk, you have to try pistachio milk. Our DIY version is so easy to make—just soak the nuts overnight, blitz them in a blender with some water and agave syrup, and enjoy. We especially love adding a splash of this pistachio milk to our smoothies, desserts, or morning coffee.

How to Make It

Combine pistachios and 3 cups water in a bowl; let stand at least 8 hours or overnight. Drain. Process nuts, agave nectar, and 2 1/2 cups water in a blender until very smooth, about 3 minutes. Pour mixture through a strainer lined with 2 layers of cheesecloth into a bowl; discard solids (or reserve for another use). Store, refrigerated, for up to 1 week.

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