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Coconut Pistachio Latte Macchiato

This Latte Macchiato brings a touch of the tropics to your summer coffee lineup. Coconut water and a smooth milk made from American Pistachios form the base, topped with a shot of espresso for contrast and depth. The result is cool, light, and totally refreshing — like a beach day in a glass.

Recipe courtesy of Sandra Dusza

Featuring American Pistachios

Ingredients

50 g	pistachios
2-3 tsp	matcha powder
approx. 200 g	sugar
150 ml	coconut rice drink
1	double espresso

Step 1
To make the pistachio syrup, pour 200 ml of hot water over the pistachios and let them steep for 30 minutes. Then put the pistachios through a sieve and put them in a food processor with 200 ml of hot water and puree them.
Step 2
Let the mixture steep for 2 hours. Then pour again through a very fine sieve and collect the liquid part (pistachio milk).
Step 3
Put the pistachio milk with the same amount of sugar in a pot and bring to the boil briefly until the sugar has dissolved. Pour into a sealable bottle and let cool.
Step 4
Pour 1-2 tablespoons of syrup into a tall glass. Froth the coconut drink and pour over it. Add the espresso and enjoy.
Step 5
Note: The syrup can be kept refrigerated for approx. 3 months.

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Dinner, Lunch, Main Courses, Meat

Coconut Pistachio Latte Macchiato

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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