Pistachio milk is something that you still can’t buy in supermarkets, therefore it is totally worth making this from scratch. Enjoyed cold or as a topping on porridge,
it is hands down yummy. For all these nut milks, soaking the nuts before blending is an important step because it makes them easier to work with.
- For the Home-made Nut-ella
- 300 g (101/2 oz / 2 cups) hazelnuts
- 250 ml (8 oz / 1 cup) coconut oil
- 3–4 tablespoons maple syrup
- 3 tablespoons cacao powder
- 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod
- Place the hazelnuts in a blender and blitz until fine.
- Then add the rest of the ingredients and blend to a smooth chocolate paste.
- Spoon into a clean glass jar or container.
3. Line a sieve with a muslin cloth, or use a nut milk bag or a fine strainer set over a bowl to separate the nut pulp from the milk. Pour in the milk and let it drain through.
4. Once you have your lovely milk, pour it back into the blender and add a pinch of salt, the vanilla and sweetener of choice, then blend everything together.
5. Pour the finished milk into a clean glass bottle and store in the fridge ready to use. It will last for up to 4 days.
6. Tip: You can use the leftover pulp from the milk to make little energy balls, or keep it in the fridge and add it to your smoothies, as it still contains lots of fibre.