Drain and rinse the soaked pistachios.

You need to also remove a thin gray colored skin attached to the pistachios, if it present.

Add nuts, maple syrup, cloves, rosewater, salt, cardamom and 2 cups cold water into the high speed blender high for 90 seconds, until the milk is smooth and frothy.

Strain the milk through a fine mesh strainer, and chill for 30 minutes.

Stir or shake before serving

You can store in airtight container in the refrigerator for up to 3 days.