Melt the butter in a small saucepan over medium heat. Continue to heat for about 5 minutes until the butter browns. Once it browns, remove it from the stove and mix in the brown sugar. Set aside for now.

Cake can be refrigerated for upto a week. Before serving, simply warm up cake, or let stand at room temperature for a bit.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! Don’t worry if you don’t have an espresso machine or French press! Just swap out the espresso with instant espresso powder mixed with water or a very strong brewed coffee. Perfectly pairing with lattes, hot chocolates, frappés and even matcha lattes. Combine with other syrups to create a number of delicious drinks such as a Rose and Pistachio latte, on-trend for Middle Eastern flavours to add to your drink menus. Or perhaps a Pistachio & Raspberry frappé reminiscent of the traditional Italian dessert, Pistachio Panna Cotta with Raspberry Jelly. These flavorings complement the coffee and milk beautifully. The latte has well-balanced flavors of sweet, salty, rich, creamy, and nutty. Strain the liquid through fine mesh or a nut bag for the final product. As soon as it cools use it in your favorite recipes. What does Pistachio Syrup taste like?

If you love pistachios, you're definitely going to love this simple syrup recipe! Pistachios are a majorly underrated flavor and it can be tough to find pistachio flavored things. This syrup makes it easy to add pistachio flavor to nearly everything! 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. Stir 1 tablespoon of butter and 1 tsp of brown sugar into the coffee or espresso. Add 1 or 2 tablespoons of pistachio syrup. Pour coffee and syrup in the steamed milk. Soak the cake. Use a small knife or skewer to poke holes all over the cake. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle on the shaved almonds, if using. For best results, allow the cake to soak with the syrup for a few hours.

Sweetened Browned Butter– To me, it’s not the pistachio, but this sweet, salty, and nutty, toasted topping that makes this beverage sensational beyond belief! You can make this golden elixir by melting butter until golden brown, then mixing it with brown sugar and salt. Pistachios: Real pistachios are used to make the pistachio syrup which flavors the latte. Use unsalted or lightly salted pistachios and make sure to de-shell them before measuring them.

I love how it’s not too sweet, considering it contains both sweet pistachio syrup and sweetened butter. In a small saucepan over medium heat, add all ingredients and bring to a boil, stirring until sugar has dissolved. Remove from heat. Syrup should be slightly thinner than maple syrup and drizzled over cake when still warm. 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 ContentsDo I get rid of the “used” chopped pistachios? No, don’t throw these pistachios in the trash after you have strained them out of the syrup. They are delicious to eat on their own or toss them on a salad. How to Store & Reheat Espresso: Lattes are made with espresso, not coffee. Use 1 to 2 shots of high quality, freshly brewed espresso. If needed, you can substitute this with strongly brewed coffee or instant espresso.

This recipe will make extra pistachio syrup. Store leftovers in an airtight glass container in the fridge for up to 1 to 2 weeks. In a small saucepan over medium heat, combine all ingredients. Bring to a soft boil and cook for about 10 minutes, regularly stirring. The sugar should fully dissolve. If you don’t have a frother: An electric milk frother is the best, most effective way to froth milk. However, as an alternative, you can use a mini, handheld milk frother. Or, you can warm the milk in the microwave for 30 to 40 seconds and shake it vigorously in a mason jar. Soak the cake. Stab the cake all over with a small knife or a skewer to create holes. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle on the shaved almonds, if using. For best results, allow the cake to soak with the syrup for a few hours. My secret is to drain the syrup and place it into a jar or a container where you are going to store it place the saucepan and cook on low heat until the pistachios are candied. You can enjoy them as is or bake with them! Is there another way to get that natural pistachio flavor to come out without using pistachios?

Kerr, G. (2019, January 7). Which Milk Is the Better Choice, Whole or 2 Percent? Retrieved December 19, 2022, from https://www.livestrong.com/article/540991-nutritional-value-of-whole-milk-vs-2/ Ice Cream Topping: This syrup is delicious drizzled over vanilla ice cream. But drizzling it over pistachio ice cream is even more delicious! A certain amount of crystallization will occur when using Swerve or Monk fruit, and the syrup will be opaque. Giving it a good stir and heating it briefly in the microwave will temporarily remove any crystals. How to store Pistachio Syrup 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