Maple Pistachio Coffee Syrup Recipe
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 pistachios, plus extra
-
90g Pure Maple Syrup, Dark Robust, plus extra
- 70g condensed milk
Instructions
- First, make the maple pistachio syrup. Toast whole pistachios at 180°C (Fan 160°C, Gas Mark 4) for 8 to 10 minutes until lightly golden. Leave to cool, then crush using a pestle and mortar.
- Combine 150ml water and the maple syrup in a saucepan over medium heat until it starts to bubble. Add the crushed pistachios, then simmer on a medium to low heat for about 10 minutes, stirring regularly.
- Strain the liquid through a sieve and discard the pistachios. Return the liquid to a clean saucepan, then add the condensed milk and whisk constantly over a medium to low heat for about 10 minutes, until thickened. Pour into a clean jar and refrigerate for up to 2 weeks.
- To make the maple pistachio coffee, add 1 teaspoon of the maple pistachio syrup to a cup, plus 1 to 2 teaspoons of maple syrup and a shot of espresso. Top with frothed milk and freshly crushed pistachios.