Maple Pistachio Coffee Syrup Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5m | 30m | 35m |
Enjoy the luxury of your favourite store-bought coffee, now crafted right in the comfort of your own home. We have a great recipe for a flavourful Maple Pistachio Coffee for you to try.
Ingredients
- 45g shelled pistashios plus extra
- 90g Pure Maple Sryup, Dark Robust, plus extra
- 70g condensed milk
Instructions
- First, make the maple pistachio syrup by toasting whole pistachios at 180°C/Fan 160°C/Gas Mark 4 for 8 – 10 minutes until lightly golden; cool and then crush them with a pestle and mortar.
- Begin making the syrup by combining 150ml water and the maple syrup in a saucepan over medium heat until it starts to bubble. Add the crushed pistachios to infuse them in with the maple and water; stir regularly over medium to low heat for about 10 minutes.
- Pour the liquid through a sieve. Discard the crushed pistachios (or use them to add on yoghurt with granola, fruit and maple syrup for breakfast). Pour the liquid back into a clean saucepan. Heat over medium to low heat, and add the condensed milk, whisking constantly for about 10 minutes, to thicken. Once ready, store in a clean jar in the refrigerator for up to 2 weeks.
- To make the maple pistachio coffee, add 1 teaspoon of the maple pistachio syrup to a cup, 1 – 2 teaspoons of maple syrup, and a shot of espresso. Top with frothed milk and freshly crushed pistachios.
