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.
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.”
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.