As a longtime Oatly enthusiast, I thought I would be more excited when Starbucks earlier this month announced the Swedish oat milk would, at long last, become available at its shops. Oatly wasn’t the first non-dairy milk I drank — I moved to oat milk after a dalliance with almond milk — but it has been the only non-dairy milk I’ve consumed regularly since 2017. Its rich, full, and never-watery taste seemingly couldn’t be beat. But around the time Starbucks was welcoming Oatly in its fridges, I was actually clearing space in mine for its replacement: Táche, a milk made from pistachios.
No, it isn’t green. (It’s more of a tan color.) Pronounced like the tash in pistachio, Táche delivers a delicate, lovely hint of its star nut’s flavor to anything you put it in (or on its own, should you want to drink it straight). I’ve used it to make everything from matcha to lattes to bubble tea to hot chocolate and even oatmeal, all of which are made better by the milk’s thick, velvety texture that gives half-and-half a run for its money. (Its consistency is similar to Oatly’s; the two mostly just differ in flavor.) Táche also froths like nobody’s business — so well, in fact, that I haven’t even had to bust out my electric frother. A vigorous shake of the carton produces a healthy layer of foam every time.
While it tastes great and makes my mornings that much better — no small feat these days — there are apparently other benefits to pistachio milk, as well. As nutritionist Amy Shapiro notes, “most oat milk is made with emulsifying oils like rapeseed oil.” (Including my beloved Oatly.) But “Táche is made without any oils, is lower in calories, and contains some protein per serving,” she explains. This is true about both the brand’s unsweetened and “original” (sweetened) varieties, Shapiro tells me. The original flavor is my favorite, because I find the sweetness of the cane sugar pairs nicely with the sea salt in the milk — and it means I don’t need to add any extra sugar to whatever I put it in. (Oatly’s original variety has sugar in it too.) Pistachio milk, according to research by UNESCO, also uses less natural resources to produce than almond milk (which is arguably the most prevalent nut milk): It only requires around 26 gallons of water to grow an ounce of pistachios, while it takes some 97 gallons to grow an ounce of almonds.
Right now, you can find Taché on shelves in tri-state-area grocery stores and coffee shops, but the company sells six packs of its original and unsweetened varieties online and ships nationwide. Perhaps a sign of its emerging popularity, the unsweetened is currently sold out online. As someone who lived through the Great Oatly Shortage of 2018, this is reason enough to keep a stockpile on hand. Thankfully, unopened Táche has a shelf life of 12 months.
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