Honey, Cardamom, and Pistachio Milk

From Curbside: Modern Street Food from a Vagabond Chef  by Adam Hynam-Smith.

This drink was introduced to me by Hakim, an Afghani kitchen hand/prep chef I worked with while I was apprenticing at MECCA restaurant in Melbourne. Hakim was a much loved member of the team. He used to make breakfast for the kitchen staff, and would serve this drink alongside what he called Afghani Eggs (also featured in Curbside: Modern Street Food from a Vagabond Chef). It is the perfect start to a long work day.

Ingredients:
4 cups (1 L) whole milk
6 cardamom pods, cracked
1/4 cup (60 mL) unsalted pistachios, finely chopped
honey, to taste

In a pot, bring milk, cardamom, and pistachios to a simmer over medium-high heat. Turn off heat, and add honey to desired sweetness.

Serve warm in a tall glass.

Makes 4 Cups (1 Litre)