In the mood for iced coffee for breakfast? Easy, blend all the ingredients together with ice. Also, don’t steam the milk anymore.

Make the cake batter. Place 5 large eggs, 1 cup of Greek yogurt, 2 cups of sugar, 5 tablespoons of ground almonds, the zest of one orange and one lemon, 1 ¼ cup all purpose flour, and 1 cup semolina flour, 2 teaspoons baking powder, and ¾ cup olive oil in a large mixing bowl. Mix with a wooden spoon or a whisk to combine. Pour the batter into the prepared baking pan and spread evenly with a spatula. But, the second time I tried my hand at replicating Ottolenghi’s Pistachio Rose Semolina Cake, I followed the directions and ingredients almost exactly. Use oat milk, coconut milk, or any other milk of choice for a dairy-free option. Use vegan butter to make this recipe a plant-based coffee drink. Over medium heat bring to a boil then reduce to a simmer and allow the mixture to simmer for 10 minutes.Get ready. Preheat your oven to 350°F. Grease a 9x13-inch baking pan with oil and dust with all purpose flour (shake the pan a little to get an even coating of flour).

Frothy Steamed Milk – Heat it in a pan or the microwave and make it super foamy with a milk frother or immersion blender.

Aside from its incredible flavor, this yiayia-approved honey cake is also ideal for serving a crowd. The squares can easily feed 12 to 15 or so, and it’s adored by kids and adults alike. Plus, it's the kind of simple dessert recipe where you dump all the ingredients in one single bowl and mix! Table of Contents You can store the syrup in an airtight container like a mason jar with a tight lid in the fridge for up to 2 weeks. What can I make with this pistachio syrup? Whole milk makes the creamiest latte as it both froths and steams the best to form a sweet, smooth, and sensational sipping mouthfeel with its creamy consistency. This milk’s proteins, fats, sugar, and water are perfectly balanced to produce a streamlined microfoam. Try 2% or skim milk as a healthier dairy alternative to whole milk ( 2).

cup plus 1 tbsp unsalted butter at room temperature, cubed, plus a little more for greasing cake pan withThe type of milk that tastes the best for a Pistachio Latte is a matter of personal preference. In terms of the best-tasting milk alternative for a Pistachio Latte, unsweetened almond milk or chocolate almond milk will enhance the natural nuttiness of the pistachios used in the brew. Just like all my simple syrups, this one is easy to store in an airtight container in the fridge. When stored properly, it should stay fresh for about a month. I love how it’s not too sweet, considering it contains both sweet pistachio syrup and sweetened butter. Heat the milk in a saucepan or microwave and stir in the pistachio flavoring and granulated sugar. Foam up the milk with an immersion blender or milk frother. More strained. A fine mesh strainer won’t get out all of the tiny pistachio particles. If you want it more strained, I suggest you use a nut bag.

The pistachios you want to use are raw pistachios and then roast them yourself. Or if you can find them, get roasted unsalted pistachios. It also really helps to get pistachios that have been shelled, then you don’t have to hurt your fingers taking off those pesky shells. Pistachio Syrup Ingredients Protein drinks: Add a tablespoon of this syrup (or the sugar-free version below) to make a pistachio protein shake. Great flavor for a healthy shake. I am a huge fan of Ottolenghi’s style of cooking and managed to taste just about every one of the savory dishes he had on his menu that day. Step 4: Meanwhile, make the brown sugar, brown butter topping. In a small saucepan, heat the butter over medium heat for about 5 minutes until it browns. Remove the butter from the stovetop and mix in the brown sugar. Use the steam wand on your espresso machine (a milk steamer) or a milk frother to froth the whole milk to a creamy consistency. 5. Assemble The Pistachio Latte, And Enjoy!So, of course, I decided to share this very slightly adapted version of Ottolenghi’s Pistachio Rose Semolina Cake (which has become one of my all time favorite cakes), here. This cake recipe is inspired by desserts on the island of Aegina, where pistachios and honey from local beekeepers are aplenty. To be honest, I was ready to try this Greek honey cake the instant I saw that it involved pistachios–whether in a milk pudding or baklava I'll take any excuse to use creamy, slightly savory pistachios to elevate a sweet treat. I also did not make the rose cream to go with this and added a very simple lemon rose cardamom glaze instead.