(Steamed Milk with Pistachios and Almonds)
- 8 cups whole milk
- 1⁄4 cup blanched almonds
- 1⁄4 cup raw pistachios
- 1⁄3 cup sugar
- Bring milk to a boil in a 4-qt. nonstick saucepan. Reduce heat to medium; cook, stirring occasionally and scraping the insides of the pan to release browned milk solids, until the milk is reduced by half, 25–30 minutes.
- Meanwhile, purée almonds and pistachios in a small food processor until coarsely ground.
- Once milk is reduced, stir in nut mixture and sugar.
- Serve warm.
Yields: 4 servings