When I took my first sip of the final, many-trialed version of this Orange Blossom Pistachio Milk, I gasped. Its flavor profile was so surprising, so divine, and so close to how I had dreamily hoped it would be that it took my breath away. But let me rewind a moment, to how I arrived at such a milk in the first place.
Just a week ago, I wrote about the transcendence of jazz—the emotional freedom it offered the listener, and how the form inspires me in the kitchen. Yesterday, though, I had the incredible opportunity to attend a screening of the documentary IRIS, about the nonagenarian designer and fashionista Iris Apfel.
Iris is a force of nature—she moves through the world in many ways like a child: Open, curious, and free. She’s had an extraordinary life as a wife, textiles designer, world traveler, and finally, in her 80s and 90s, as a style icon lauded by couture greats and museums alike. And she’s searingly funny.
Though her whimsical, colorful closet and her extraordinary marriage were inspiring, I was most taken by her ability to riff in design. She explained that putting together an outfit is, for her, like improvising—like playing jazz.
Where others seek structure, sequence, logic, and order, Iris doggedly pursues play. Life is hard enough, she says—why not make each other smile with the clothes we wear?
I feel just the same about the food we eat. Let it be nourishing, whole, impeccably made—like a good, sturdy pair of jeans—but let it also be wildly surprising, palate-tickling, and fun.
I want the food I eat to bring me joy. And I want it to bring you joy, too.
This milk was the result of a riff, a happy volley of flavor and season, an imagined sensory painting. I’ve been fascinated by the delicate yet pungent taste of pistachios, and was curious what a milk would be like. And, of course, me being me, I had to pair it with one of my favorite flower babe friends. I considered rose and jasmine, but orange blossom felt best.
A few imaginary dashes of cardamom and drizzles of honey and I was ready to try it.
If you haven’t made nut milk at home before, let me say this: DON’T get freaked out and stop reading. It’s easy. Obscenely easy. And so rewarding.
What you’ll need: At least 8 hours to soak your nuts and a nut milk bag or cheesecloth for straining. Any thin, finely woven natural material will work. I’ve even used a paint bag from the hardware store. They sell nut milk bags at many natural foods and grocery stores, and they’re a great (and inexpensive) investment—you’ll use yours for the rest of your life.
Similarly, don’t fret about where to find edible orange blossom water. It can often be found in the Middle Eastern or specialty foods section of your grocery store, or at stores like Whole Foods. Always ask for help if you don’t see it on the shelf. And no, it’s not absurdly expensive. A bottle will last you several years in the fridge.
This milk could be used in so many delicious ways that it’s a bit mind-boggling: Chilled and straight from the glass, warmed and steamed for a nut milk latte, with fresh fruit, over a morning porridge, with ice cream or sorbet, poured over a rich, spongey almond or olive oil cake, and the list goes on.
How would you eat or drink it? Leave a comment below!
Ingredients
- ½ cup dry unsalted pistachio nuts ideally raw though roasted is ok, out of their shells
- 3 cups purified water for soaking plus 2 ½ cups purified water for blending
- 2 Tablespoons honey
- ¼ teaspoon ground vanilla or ½ teaspoon vanilla extract
- 1/8 teaspoon ground cardamom
- 2 pinches sea salt
- 1 teaspoon orange blossom water more to taste
Instructions
- The night before you want to make your milk, soak ½ cup dry, unsalted, shelled pistachio nuts in 3 cups purified water.
- The next day, or after soaking for at least 8 hours, squeeze the pistachio meats out of their purply-brown encasings. Discard the casings and set aside the soft, brilliant green nut meats. Once all are free of their casings, rinse once.
- Place pistachios in VitaMix or high powered blender with 2 ½ cups purified water. Blend on high until all is completely smooth, about 1-2 minutes.
- Pour through a nut milk bag, or other fine straining tool, squeezing to remove every last drop of liquid from the pistachio pulp.
- Return the milk to the blender, and add honey, vanilla, cardamom, sea salt, and orange blossom water. Blend to incorporate, about 30 seconds. Taste (perhaps gasp, as I diand adjust flavor as you like.
- Drink voraciously by itself, or eat with other creamy things, like ice cream, and bright berries. Let me know how you’re going to use yours in comments below!
