Pistachio Cardamom Milk

Creamy, subtly spiced, and lightly sweetened with Mānuka Honey, this pistachio milk is a beautiful ritual in itself. It also works wonderfully as a base in matcha or hojicha, especially with a few drops of Mānuka Immune Elixir for an extra boost.

Recipe by Emilie Lassen

Ingredients

100g pistachios
700ml filtered water
1 tbsp ACTIVIST 850+MGO Raw Mānuka Honey
3-4 cardamom pods, lightly crushed
A pinch of Celtic salt

Instructions

Soak the pistachios in water for 4-6 hours (or overnight).

Drain and rinse, then blend with 700 ml fresh filtered water.

Add the cardamom pods, Mānuka Honey, and Celtic salt.

Blend on high until smooth and creamy.

Strain through a nut milk bag or fine sieve for a silky texture (optional).

Serve chilled over ice or gently warmed.

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