Are you looking for the perfect fall flavor? Move over pumpkin spice. There’s a new nutty kid on the block- PISTACHIO!
Enter the Pistachio Sweet Cream Iced Espresso—a perfectly sweet and nutty coffee drink that will leave you craving more!
Picture the mesmerizing aroma of freshly brewed espresso mingling playfully with my velvety sweet pistachio cream—a match made in coffee heaven! But wait, there’s more! My star ingredient is the LorAnn Pistachio Bakery Emulsion, and boy, does it take this pistachio cream to the next level of coffee perfection! Trust me, You’ll be skippin’ the long lines at Starbucks to make this lovely nutty coffee at home!
The Magic of LorAnn’s Pistachio Bakery Emulsion: the fabulous Pistachio Bakery Emulsion from LorAnn Oils is the secret sauce! These flavor experts know their stuff, and they’ve bottled up the authentic essence of pistachios just for us! No more dull and lifeless extracts—LorAnn Oils takes pistachio indulgence to a new level, and I’m here for it! Say goodbye to dull coffee days and hello to coffee magic.
Ingredients
- Unsalted RAW Pistachios: These delightful green gems are the star of our show! Boiled and blended, they transform into a creamy pistachio paste. Be sure you are grabbing RAW pistachios and not roasted.
- Heavy Cream: The creamy base of our sweet cream. Combined with butter and white chocolate, it forms a velvety canvas for our pistachio cream.
- Salted Butter: Adds richness and a touch of salt to our cream base.
- White Chocolate: White chocolate adds stability and sweetness to our Pistachio Sweet Cream.
- LorAnn Pistachio Bakery Emulsion: Ah, the secret to our nutty perfection! This exceptional emulsion elevates the pistachio flavor to new heights, ensuring a burst of Pistachio flavor!
- Powdered Sugar: Sweetens and helps achieve the perfect consistency in our pistachio paste.
- Espresso OR Cold Brew: This drink can be served iced or warm; it is so versatile!
- Coffee Ice Cubes: Keep your iced espresso cool without diluting the flavors. (optional)
Tips and Tricks for a Nutty Perfection:
- Quality Ingredients, Happy Taste Buds: Start with the freshest and finest ingredients to ensure a delightful experience from the first sip to the last.
- **Chill It: **Brew the espresso ahead of time and chill it before adding ice cubes. This keeps your drink cool without compromising on taste.
- The Creamy Sweetness: Adjust the sweetness of your sweet cream to your liking. Add more powdered sugar if you prefer it sweeter, or adjust the amount of pistachio emulsion for a more robust nutty flavor.
- Smooth and Silky: Patience is vital when blending the pistachio paste. Give it time to become soft and velvety for the best texture.
- Whip It Good: Top your Pistachio Sweet Cream Iced Espresso with a dollop of whipped cream and a sprinkle of crushed pistachios for an extra treat.
So, brew your espresso, whip up that creamy sweet goodness, and get ready to savor the delightful flavors of fall in each nutty and heavenly coffee. Cheers, friends!
Pistachio Iced Espresso with Homemade Pistachio Cream
Ingredients
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1.5 oz white chocolate (about 40g)
- 2 teaspoons LorAnn Pistachio Bakery Emulsion
- 1.5 cups shelled unsalted raw pistachios
- 2 tablespoons powdered sugar
- 2 shots of espresso or cold brew (about 2 ounces)
- Ice cubes
Directions
Step 1: Prepare the Pistachio Sweet Cream:
- Combine the heavy cream and unsalted butter in a saucepan or microwave-safe bowl.
- Heat the mixture over low heat over the stove or in 30-second intervals in the microwave, stirring the mixture continuously until the butter is melted and the cream starts to steam and is warmed through.
- Once heated through, add the white chocolate and pistachio emulsion.
- Stir the mixture until the white chocolate melts and everything combines well.
- Set aside.
Step 2: Boil and Prepare the Pistachios:
- Bring a pot of water to a boil and add the raw shelled pistachios.
- Boil the pistachios for 4 minutes to soften them.
- Drain the pistachios and pat them dry with a clean kitchen towel.
- Remove any extra loose skins from the pistachios. This may take a few moments but totally worth it for a smooth and creamy texture.
Step 3: Make the Pistachio cream:
- Combine the boiled and peeled pistachios with powdered sugar and the warm heavy cream mixture in a food processor.
- Blend the mixture until smooth.
- The paste should have a rich and creamy consistency.
- The resulting mixture should be soft green in color, smooth, and free of lumps.
Step 4: Prepare the Espresso Shots and Ice Cubes:
- Prepare 2 shots of espresso using your espresso machine or preferred method.
- Fill a glass with ice cubes to your desired level.
Step 5: Assemble the Pistachio Iced Espresso:
- Pour the freshly prepared espresso shots over the ice cubes in the glass.
- Add a generous dollop of the Pistachio Sweet Cream to the glass with the espresso.
- Pour over your favorite creamer or milk
- Stir gently to combine the cream with the espresso, allowing the flavors to meld together.
Storage: The Pistachio Cream can be stored in the refrigerator for up to one week. Cover with plastic wrap or store in a tightly sealed container to avoid the cream getting dried out.
Note: With this recipe, you’ll end up with approximately 1 heaped cup (300g) of the Pistachio Iced Espresso Cream—A delightful and creamy creation enriched with LorAnn’s Pistachio Bakery Emulsion. Store any leftover cream in the refrigerator and relish its nutty goodness for days.
