DIY Pistachio Milk Recipe (with Video)

1. Place the pistachios in a large bowl and cover with cold water; refrigerate at least 12 hours, or overnight
2. The next day, drain and rinse the nuts under cold water
3. Place the nuts in a blender with 6 cups of water and process on high until the mixture resembles a creamy, light green milk
4. Unfold a piece of cheese cloth, then fold it in half and in half again so it has four layers
5. Set the cheesecloth in a fine mesh strainer and pour in the pistachio milk
6. Allow the milk to pass through, squeezing a bit at the end to get as much as possible out; don't squeeze too hard or you might get some pistachio solids
7. Season with salt and almond extract
8. Pistachio milk keeps in the fridge in an airtight container for up to 1 week; drink on its own, use in coffee, or use it in my Fresh Strawberry Pistachio Tart (recipe in another video and on bakingdaze.com)