Iced Pistachio Almond Latte
Recipe by:
Golden Brown Coffee
Ingredients
- Single espresso shot
- 25g pistachio spread
- 10g honey
- 180mL MILKLAB Almond
- Pistachio spread & crushed pistachios (optional, for garnish)
Method
- Pull a shot of espresso into a cup.
- Add pistachio spread & honey directly into the espresso and stir vigorously until fully dissolved and smooth.
- Add ice to cup and pour in MILKLAB Almond, then pour and layer pistachio-espresso mix on top.
- Dine In Garnish: Rim the cup with pistachio spread and crushed pistachios for a luxe presentation and sprinkle crushed pistachios on top for a finishing touch.
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