Description
A cozy, nutty twist on a classic espresso drink, perfect for cold mornings or elegant afternoon treats.
Ingredients
Scale
- 1–2 shots of espresso (18–36 g) or 60–90 ml strong coffee
- 1/2 cup shelled pistachios
- 1/2 cup water
- 1/2 cup sugar
- A pinch of salt
- 8 oz (240 ml) milk
- 1 tsp crushed pistachios for topping
Instructions
- Brew one to two shots of espresso or a concentrated strong coffee.
- Make pistachio syrup by pulsing the shelled pistachios with water, then simmering with sugar and salt for 10–12 minutes and straining.
- Steam or heat the milk to 60–65°C (140–149°F) and froth until silky.
- Combine 1–2 tbsp of the pistachio syrup with the espresso.
- Pour the steamed milk over the espresso mixture.
- Top with crushed pistachios and enjoy!
Notes
Pair with dense bakes or nut-forward sweets for balance. Store pistachio syrup in an airtight jar in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Brewing, Steaming
- Cuisine: Coffeehouse
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg