Iced White Chocolate & Pistachio Oat Shaken Espresso

iced white chocolate pistachio latte

Pistachio regarded taste that should obtain higher recognition. Lots of pistachioavored drinks and ice creams seem to have a recognizable almond remove preference rather than a real pistachio (cough Starbucks!). In this recipe for a pistachio latte, we will certainly infuse pistachios straight into the whipping cream for the sauce and include pistachio paste to improve the fascinating pistachio preference. Furthermore, the sauce contains white chocolate, which complements the pistachio taste extremely well.

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ingredients and substituions

For the white chocolate pistachio sauce:

Heavy whipping cream: the sauce’s foundation.

Pistachios: Pistachios are required to soak in the heavy cream. The sauce’s flavor will simply differ based on whether it is roasted, salted, or unsalted.

White chocolate: White chocolate chips will also work, but I suggest using a white chocolate baking bar. White chocolate chips of superior grade will always taste better and be less waxy than those of inferior quality.

For the white chocolate pistachio latte:

Pistachio paste: for the drink to have a stronger pistachio taste. It tastes almost like nutella and is quite tasty. The pistachio paste I used is shown above, but you are welcome to omit it.

Espresso: The espresso I used is shown here.

Milk: Here, use your preferred dairy or nondairy milk substitute. For obvious reasons, this would go quite well with pistachio milk!