Recently Albanian are used to taste almond milk or use coconut milk as the base of endless-supply of smoothies.
Yet somehow in the midst of the small-batch nut milk revolution, the lovely pistachio nut—packed with potassium, magnesium, and vitamins E and K (not to mention a nice dose of protein)—got left behind. Until now, that is.

The pistachio milks come in four flavors (from classic Vanilla Bean to better-than-Nesquik Strawberry), all comprised of eight ingredients or less. And yes, they’re all as delicious as the nut milks you may be used to drinking. Pistachios have a lot of flavor, so it’s naturally sweet, savory, and has a little bit of a salty note. Think creamy but clean flavored, with just a hint of pistachio.

And it’s a deliciousness that comes without relying on anything artificial. Pistachio milks are sweetened with dates and flavored with the actual foods that they’re supposed to taste like—whole vanilla beans, cacao, fresh strawberries, and organic espresso.

DIY pistachio milk process is remarkably easy and will show you how to make it. It just requires soaking overnight, blending in your home blender and either straining it or having a whole chunky product with a little more grit.

Pistachio Dates and Vanilla Bean Milk

4 cups water
1 cup shelled pistachios
1/2 cup of pitted dates
1/4 of a vanilla bean (about 2 inches)
1/4 teaspoon cinnamon
Pinch of sea salt

Soak shelled pistachios in water for six hours, then rinse and drain. Place the soaked pistachios in a blender with water, dates, vanilla bean, cinnamon, and sea salt. Blend until smooth, approximately three to five minutes. Pour contents of blender through a nut milk bag or strainer into a sealable container. Pistachio milk is best cold. Store in the refrigerator for several days. You will need to give it a good shake before using, as water may separate. Makes four eight-ounce servings./