Pistachio milk: This is why it's the best milk ever

Pistachio milk: This is why it's the best milk ever

If you haven’t tried pistachio milk yet, you certainly need to! You really don't want to miss this one out.  

You certainly can go to the supermarket and find a lot of alternatives to  milk, but
there’s a point in which you can think “ok, enough.” Well, there is one more for you to try before you get there. Seriously.


Pistachio milk is one of the most delicious, dessert-like alternative milk ever
made. The consistency is a bit thicker than almond milk but not as thick as oat
milk. As for the taste, the piney-nutty taste of the pistachios comes through as
a hint of sweetness from the small amount of cane sugar added to the
original blend.
 

Pistachio milk is one of the most delicious, dessert-like alternative milk ever made.

You are definitely going to enjoy it. It tastes almost like ice cream—and makes
anything it gets added to taste like a special dessert!

“Pistachios have been consumed for thousands of years and have built a real
reputation as a premium nut, yet, they have been highly underutilized in the U.S.
compared to other nuts. Our goal is to change that,” says Táche CEO and co-
founder of Taché pistachio milk Roxana Saidi. She also adds that it takes less
water to grow pistachios than almonds, making it a more sustainable choice.

“With almond and oat milk, no one consumes these alt-milks for pure
pleasure—they are almost always vehicles for other things, like coffee, matcha,
or smoothies.”

Even though pistachio milk has recently been launched to the market, it’s been in
the works since 2015. “What started as an experiment in my apartment has turned
into something much larger in scale, and that scale is what has been our biggest
challenge to date,” she says.

“Pistachios are known to be one of the most expensive nuts on the market and we knew going into it that we did not want to build a product that wouldn’t be accessible to the masses," said CEO and co-founder of Taché pistachio milk Roxana Saidi.

“Pistachios are known to be one of the most expensive nuts on the market and we
knew going into it that we did not want to build a product that wouldn’t be
accessible to the masses.”

This meant, she says, finding production partners to work with that could create
the alt-milk on a large scale without it costing too much for people to buy—and
finding and forming those relationships took years.

Let the alternative milk revolution continue! There’s still, it seems, plenty more
to be milked.

Peter O Brien

Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info

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