A few months ago, Jessica posted a preview of her new book, The Pretty Dish, and I caught a glimpse of two of the most beautiful words strung together, pistachio latte. You can have your golden milk lattes and oat milk lattes, this pistachio latte was made for me!! Jessica and I share a deep love for pistachios-- remember this pistachio cake from her first book?? So insanely good. And green, the best color! It comes as no surprise to me that her new book is filled with so many things that i want to eat immediately, including but not limited to miniature margarita pizzas that are built on deep fried disks of dough, yes, basically pizza donuts. I screamed. There are also beauty product recipes for things like macaroon lip balm and birthday cake body scrub (!!!), I just generally feel understood by this book.
Admittedly, with this whole new one cup of coffee limit in my life, I didn't go through the pistachio milk and syrup as quickly as I thought I would until I made a really kickass discovery: oatmeal cooked in pistachio milk and sweetened with pistachio syrup is insane. 12/10 would recommend. But of course the latte is insane too, it's pistachio-y, almond-y, creamy, and perfect.
ingredients
for the pistachio syrup
1/2 c sugar
1/2 c water
1/3 c chopped pistachios
1/4 tsp almond extract
for the latte
2 shots espresso
2-3 tb pistachio syrup
6 oz steamed milk (cow's or pistachio)
chopped pistachios (optional)
clues
to make the pistachio syrup
in a saucepan over medium-low heat, combine the sugar, water, and pistachios. whisk until the sugar dissolves. bring the mixture to a simmer, and cook for 2 minutes, turn off the heat and set the saucepan aside until the mixture has cooled completely. strain the mixture through a fine-mesh sieve to remove the pistachios. stir in the almond extract. you can keep the syrup in a sealed container in the fridge for about a week. the recipe with make 1/2 cup of syrup.
to make the latte
in a mug, combine the espresso and syrup and stir together. pour in the steamed milk. sprinkle with chopped pistachios, if desired. serve immediately!
Pistachio Milk
from Jessica Merchant's The Pretty Dish
ingredients
1 c shelled, roasted pistachios (or raw if you can find them!)
4 1/2 c filtred water
1/2 tsp almond extract
2 tb honey (optional)
clues
place the pistachios in a bowl and cover them with water. soak overnight or for at least 6 hours. drain.
in a blender, combine the soaked pistachios, filtered water, and almond extract. blend until smooth and creamy. taste the milk and, if desired, add the honey and blend again. store in the fridge for up to 1 week.
-yeh!