Oh Hello…..Its been a while, but I’m back! Just in time for world plant mylk day. Cashew, Almond, Oat, Rice, Soy, Sunflower, Date. I could go on and on. Chances are if you don’t like one there will be another delicious variety that will satisfy even the most fussy of pallets. In honor of this special day I’m sharing this quick and easy, no strain recipe for Maple Spiced Pistachio Mylk. Green is my favorite colour and the pistachios give this drink a soft green hue, so delicate and pretty. Like I mentioned above, I do not strain this version but if you prefer a smooth finish feel free to strain your mylk.

Maple Spice Pistachio Mylk (vegan, GF)

Ingredients:

1Liter (4 cups) water, I use filtered or spring water

1/2 cup unroasted pistachios

1 soft medjool date, if your dates aren’t soft you can presoak for 10 minutes or so

1-2 tbsp maple syrup, depending how sweet you like your mylk

1/2 tsp vanilla extract or 1 vanilla bean scraped

1/4 tsp salt

1/8 tsp pumpkin spice

To a high speed blender, add all of the ingredients above. Blend for 1 min to 1 min and 15 seconds. Taste and adjust sweetness if needed. If you are straining the mylk, omit the date and vanilla bean in the first blending step and only blend for 45 seconds. Strain mylk through a nut milk bag or cheesecloth. Add strained mylk back to blender and add date and vanilla bean. Blend an additional 30 seconds or until the date is fully blended. Adjust sweetness if needed. Store in an airtight jar in the fridge for 3-4 days.

***If your blender is not high speed blend the mylk for an extra 30 seconds. I would also recommend you strain your mylk to avoid any large or unblended clumps.