Pistachio Latte, for the most impressive treats
We bring the great American coffees to our mug with the most delicious recipe.
Although many coffee lovers do not like the extravagant drinks of the big coffee chains, mainly because of their unhealthy nature, it is a fact that many of them are impressive, delicious and as much as they are not suitable for daily consumption, they are "guilty pleasures" that we are entitled to once in a while. If, in fact, we prepare their homemade versions, mitigating the tons of syrups, sugar and whipped cream that these drinks usually have, then the result may be even better.
One such drink is Pistaccio Latte, especially popular in the US during the winter months. With its striking green color and unique, nutty flavor, peanut coffee is one of the biggest hits of the winter season on the other side of the Atlantic. In our homemade version, we have set aside the artificial syrup and we have used pistachio paste from real pistachios, enhancing the color with a few drops of pastry color.
What do we need for a Pistachio Latte?
90 ml espresso
300 ml milk
30 grams of Aegina peanut paste
2-3 drops
Sugar, at will
Whipped cream and grated peanut, for garnish
How do we prepare Pistachio Latte?
We prepare the espresso
Heat the milk, and beat half in the frothed milk
Dissolve the peanut paste well in half the hot milk, add the sugar and the pastry color
Stir in the espresso
Incorporate the frothed milk
Serve with whipped cream and grated pistachio
Tips for impressive Pistachio Latte!
Serve in a glass, because our drink has a beautiful, creamy green color that should not be hidden
The green color of the pastry emphasizes the color of the drink and promises impressive serving, but it can also be omitted without difference in taste.
We easily find ready-made Aegina peanut paste on the market. We choose a paste with a smooth texture, without pieces of nuts and check if and how much sugar it contains, in order to know how much sugar we will add.
If we do not find peanut paste, we can grind well in a food processor pistachios (unsalted) with a little butter.
90 ml correspond to about 3 espresso.
We choose a blend with a medium Arabica / Robusta ratio, of the order of 70/30 or 60/40, so that our coffee has a body and does not completely lose its taste from milk and peanuts.
The next time friends come for coffee, instead of the usual (though favorite) espresso, impress them with a wonderful, greenish Pistaccio Latte!
