Pistachio Milk

3 tablespoons raw pistachios
3½ cups milk
6 saffron threads
2 tablespoons sugar
Reserving 4 pistachios, place the rest in a blend and pulse a few times. Add ½ cup milk and blend until smooth. Slowly add another cup of milk and blend again.
Place this mixture plus the remaining milk and the saffron in a thick-based saucepan. Bring rapidly to the boil, stirring all the time. As soon as it froths, remove from the heat. Do this twice more and then turn off the heat.
Dissolve the sugar in the hot milk and then strain into the blender. Blend well until the milk is frothy.
Slice the reserved pistachios into slithers and serve the milk warm, sprinkled with the chopped nuts.