For those of us who like to keep things simple, the rise of nut milks has been a confusing time to say the least. For years, we’ve watched as people go from using classic dairy milk to things like soy milk, almond milk, and beyond. However, a new kind of nut milk might be appearing on the market in the near future – and you could have already seen it in-use in some places. The age of nu-milk is well and truly upon us, and this latest milk might just be the oddest one that we have heard of.
It’s sold as a “plant-based original blend” of milk, and it’s known as “Tache”. It’s a product that is being found across the USA at the moment, and will surely spread elsewhere. This particular kind of milk might just beat the classic alternative milks like coconut, almond, and oat milk. This new milk, though, is a new style entirely – for one, it’s made with pistachios!
Pistachio milk might not sound very intriguing, but it’s taken the market by storm in the short time its been around. Why? For one, it’s useful for those who are lactose intolerant. It’s also vegan friendly, which a lot of people love. At the same time, it’s free from gluten. On top of that, it beats the coffee test – most other nu-milks taste dreadful in a coffee, while pistachio milk keeps that same creamy goodness you are looking for.
It uses less water to make than almond milk – a big problem with its so-called sustainability – and it also tends to has smaller helpings of sugar, oil, and calories than most other milks like oat milk. It also tends to have a strong source of nutrition, so it can be a good all-around product to investigate.
Will pistachio milk stick around?
Pistachio milk is making a big splash in many stores. Health stores are beginning to pick up, as are many stores catered to those who like alternative offerings. Crucially, though, pistachio milk is beginning to gain a lot of intrigue from coffee houses. Long seeking alternatives to normal dairy milk, pistachio milk might be the only product on the market at the moment that offers that creamy charm without becoming weird-tasting in a cup of coffee.
Pistachio milk has become the product of a lot of innovation, mainly thanks to the thought process of Roxana Saidi. In 2015, she was in Paris and wanted to get an almond milk latte – she couldn’t find one no matter where she loved, though. So, she started to look for other milk flavours that could tick the boxes she had in mind.
Given her heritage as a half-Persian, and Iran’s massive connection to pistachio, it seemed like a natural mix. They development itself has quickly grown from a decent idea to one that is not only gaining a huge amount of traction, but actually tastes pretty damn fantastic.
So, in this age of nu-milks that always come with two cons for every positive, might pistachio milk finally offer an ideal alternative?