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. Grease bottom and sides of a 9-inch springform pan/or round cake pan with butter. Line bottom and sides with parchment paper. Set aside. 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? 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. Remove from heat. Let the syrup rest for 15 minutes to infuse the flavor. Strain through cheesecloth and a fine mesh strainer to remove the pistachio pieces.

Have no frother or immersion blender? Just pour the milk into a Mason jar, put the lid on, and shake it like as hard as you can until it’s frothy. Don’t worry, this’ll only take about 30 seconds. Microwave the jar for 30 seconds to a minute, and there you have it. The first time I made this, I found the directions and ingredient list a bit intimidating – but, having all the ingredients prepped, measured and ready to go, helped save time and my sanity. 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? 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.Flour: A combination of semolina and all-purpose give this cake a nice fluffy meets toothsome texture. Pro Tip: If you don’t have almond extract, get creative and try vanilla extract, hazelnut extract, or any other nut flavour extracts you might have. An almond-flavoured liquor works too, or even cinnamon if you want more stereotypically cosy flavours in your coffee drinks. 4. Froth The Milk 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. 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. 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.

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. Bring to a boil, stirring until the sugar is dissolved, then lower the heat to a simmer. Simmer on low for 8-10 minutes. (If using, add the optional almond extract in the last 2-3 minutes of simmering to remove the boozy taste.) Since things are so expensive nowadays, I think the best thing to do with pistachios is to consume them. But how?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. Add a pinch of salt to the browned butter for salted brown butter if you use unsalted butter. Extra brown butter can be stored in an airtight container in the fridge. 3. Prepare The Pistachio Syrup To Combine With The Butter How many calories are in pistachio syrup? This recipe makes about 1 cup of syrup or 16 tablespoons. For 1 tablespoon of syrup, it is 48 calories. Ice Cream Topping: This syrup is delicious drizzled over vanilla ice cream. But drizzling it over pistachio ice cream is even more delicious! If you love pistachios as much as I do, you'll want even more ways to enjoy them. Here are some of my favorites that involve pistachios: