This latte recipe was inspired by a lovely night out with a friend in Toronto. We visited a restaurant that featured Pistachio Rose Mylk on the menu, and I have been itching to re-create it ever since. Pistachios are expensive, and while they do add a lovely flavour to the milk you could also use plain almond milk. I’ve added a few variations below, using rooibos tea and dandy blend for a variation on the base recipe. That being said, it is lovely on its own. Enjoy!
Soak almonds and pistachios overnight or pour boiling water over nuts and let soak for at least 30 minutes. While nuts are soaking, pour 1 cup hot water over dates and let sit until soft, about 30 minutes. Combine soaked nuts, dates and their soaking water, cardamom, rosewater and Himalayan salt in a high-speed blender. Process and strain through a nut sack.
This milk is lovely served on its own, or paired with 1/3 tea to milk ratio with rooibos tea or 1 tbsp dandy blend dissolved in 1/4 cup warm water per 1 cup of milk.