Drink

Pistachio and cardamom milk

Name: Pistachio and cardamom milk
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1¾ oz Pistachios; 14 fl oz Water; ¼ oz Powdered erythritol; Cardamom pods, four, crushed; Sea salt, a small pinch

Made from whole nuts rather than a carton, so it has the fat and the protein a shop-bought nut milk has had strained out of it.

3gnet carbs

11gfat

5gprotein

130kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Pistachios1¾ oz
Water14 fl oz
Powdered erythritol¼ oz
Cardamom podsfour, crushed
Sea salta small pinch

Method

6 steps · 15 minutes

Soak the pistachios in hot water for 10 minutes. Unsoaked they blend to grit rather than cream.
Crush the cardamom pods and use the seeds only. The husks blend into bitter green specks that will not strain out.
Blend everything on high for a full minute, longer than feels necessary.
Do not strain it. Straining is what turns a nut milk into flavored water and throws the fat away with the pulp.
Warm it gently if you want it hot, but do not boil it, which makes it separate.
It settles as it stands, so shake or stir it before pouring. That is a sign it has not been over-processed.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.