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!
½ cup almonds
½ cup pistachios
4 dates, pitted and soaked in 1 cup boiling water
3 cups filtered water
½ tsp ground cardamom
½ tsp rosewater
Pinch Himalayan salt
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.