Pistachio matcha mylk

This is a divine combination of some very special ingredients. The creamy pistachios perfectly compliment the matcha. And the mix of rock salt and dates creates a delicious salty caramel flavour.

Ingredients

2 green geisha broth cubes (or 3 tsp grade A matcha)
1 cup pistachios
3 medjool dates
2 tsp himalayan rock salt
5 cups water

Method⠀

Blend all ingredients on high for two minutes, until completely combined and silky smooth. Squeeze gently through a nut milk bag into a large bowl. Then transfer to jars or glass bottles and store in the fridge for up to five days.