Roasted pistachio milk is a rich winter drink made by roasting pistachios in the airfryer, simmering them with cinnamon-infused milk and straining the result. Sweetened with honey instead of sugar, it turns pistachio's unsaturated fat into a heart-friendly treat.
Spread the shelled pistachios in a single layer in the airfryer basket and roast at 180°C for 8 minutes, shaking the basket once halfway through. If you do not have an airfryer, roast for the same time in an oven preheated to 180°C.
Add the roasted pistachios and the cinnamon stick to the milk and simmer over low heat, stirring constantly, for 7 minutes; the milk should steam but never come to a full boil.
Remove the cinnamon stick and blend the mixture with the honey and salt. Strain through a fine cheesecloth, squeezing out the pistachio pulp firmly, and serve hot.
Squeeze the pistachio pulp firmly while straining, or the drink will feel gritty. Stir the simmering milk constantly, since a scorched bottom will taint the whole batch with a burnt smell. Allergens: contains milk and dairy, tree nuts (pistachio).
Swapping the honey for date syrup gives the drink a darker colour and more minerals; cut the sweetener by one tablespoon to keep the balance.
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