Add 1 1/2 cups milk to a medium saucepan along with the raw pistachios. Place over medium high heat and bring to a simmer. Remove from the heat, cover, and let steep for 15 to 20 minutes.
After steeping, carefully pour the warm milk and pistachios into a high-speed blender. If you don’t have a high-speed blender then use a regular one. Ensure the cover of the blender is on securely and use a towel to hold the lid down while blending to avoid hot splashes.
Blend until the pistachios are completely broken down and the milk is smooth. If there is still some grit from the pistachios you can strain the mixture through a fine mesh strainer lined with cheesecloth.
Transfer the pistachio milk to a clean sauce pan. Add the remaining 1 1/2 cups milk and 1 cup whipping cream. Bring to a simmer over medium high heat. Finely chop the white chocolate and add to the hot pistachio milk. Whisk to combine.
Continue to whisk until the white chocolate has completely melted. When hot, remove from the heat and stir in the rosewater. Add a pinch of salt if desired.
To make the rose whipped cream, add the whipping cream, sugar, and rosewater to the bowl of a mixer. Beat with a whip attachment until stiff peaks.
To serve, divide the Turkish Delight hot chocolate between mugs. Top with a dollop of the rose whipped cream. Sprinkle with the extra chopped pistachios and enjoy!
Notes
*I use pink Himalayan salt here but you could also use a pinch of sea salt or kosher salt