Spanish Pistachio Mocha Latte
Source: https://www.oldenburger-professional.com/rcp_recipe/spanish-pistachio-mocha-latte
Total time
4 Minutes
Difficulty
easy
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 1250 | ml | Oldenburger Barista Milk |
| 250 | g | unsweetened pistachio paste |
| 100 | g | Oldenburger Butter unsalted |
| 2.5 | tsp | brown sugar |
| 200 | g | finely ground coffee (for espresso doppio) |
| 10 | tsp | 80% cocoa powder |
| 500 | g | sweetened condensed milk (see recipe in the tip above) |
| kadayif nests | ||
| chopped pistachios | ||
| edible gold leaf flakes |
Preparation
Making the Mocha Latte
Froth Oldenburger Barista Milk with the steam wand at 60°C
(or cold in the blender) to approximately double its original
volume (latte macchiato) and stir in the pistachio paste, soft
butter and a pinch of sugar.
In parallel, prepare a double espresso in a preheated espresso
jug and mix with the cocoa powder to produce a thick mocha.
For the cold version: Prepare the coffee and flash chill over ice
cubes.
Pour quantities of the pistachio cream, sweetened condensed
milk and mocha into the glass in turns (over ice cubes) to arrange
the individual ingredients.
The Final Touch
Optionally garnish with the baked kadayif nests and chopped
pistachios.
Recipe tags
Category
Tags