Infused Pistachio Pour Over With Coconut Milk
A luxurious, nutty pour-over coffee infused with pistachio and complemented by creamy coconut milk.
Craving a coffee experience that's out of the ordinary? Let's embark on a flavor journey with this Infused Pistachio Pour Over With Coconut Milk. This recipe marries the rich, earthy notes of freshly ground coffee with the subtle sweetness of pistachios and the creamy texture of coconut milk. It's a fusion inspired by Middle Eastern flavors and modern coffee craftsmanship.
We'll be using a medium-dark roast coffee, ground to a consistency slightly finer than sea salt, perfect for the pour-over method. The pistachio infusion adds a unique nutty dimension, while the coconut milk brings a silky smoothness that beautifully balances the coffee's intensity. This isn't just a drink; it's a sensory experience that will transform your morning routine or afternoon pick-me-up into something truly special.
Why You’ll Love This Recipe
Get ready to fall in love with this Infused Pistachio Pour Over With Coconut Milk. Here's why it's bound to become your new favorite:
- Unique Flavor Profile: The combination of coffee, pistachio, and coconut creates a taste sensation that's both familiar and excitingly new.
- Customizable Strength: The pour-over method allows you to control the coffee's intensity to suit your preferences.
- Dairy-Free Delight: Perfect for those avoiding dairy, the coconut milk adds creaminess without compromising on flavor.
- Nutrient Boost: Pistachios add a dose of healthy fats and protein to your coffee ritual.
- Impressive Presentation: The layered look of this drink makes it as visually appealing as it is delicious.
Infused Pistachio Pour Over With Coconut Milk
A luxurious, nutty pour-over coffee infused with pistachio and complemented by creamy coconut milk.
Equipment
- Pour-over dripper
- Coffee filter
- Coffee grinder
- Food processor
- Kettle
- Small saucepan
- Measuring cups and spoons
Ingredients
- 30g medium-dark roast coffee beans
- 500ml filtered water, plus extra for rinsing
- 30g shelled pistachios
- 240ml unsweetened coconut milk
- 1 tbsp honey (optional)
- Ice cubes (optional, for iced version)
Instructions
- Grind the coffee beans to a medium-fine consistency, slightly finer than sea salt.
- Place the pistachios in a food processor and pulse until finely ground.
- Mix the ground pistachios with the ground coffee.
- Place a filter in your pour-over dripper and rinse with hot water. Discard the rinse water.
- Add the coffee-pistachio mixture to the filter.
- Bring water to a boil, then let it cool for about 30 seconds (aim for 195-205°F).
- Start the pour-over process by wetting the grounds evenly and letting them bloom for 30 seconds.
- Slowly pour the remaining water over the grounds in a circular motion.
- While the coffee is brewing, warm the coconut milk in a small saucepan.
- Once the coffee has finished dripping, remove the filter.
- If desired, stir in honey to taste.
- Pour the coffee into cups and top with the warmed coconut milk.
- For an iced version, let the coffee cool, then serve over ice before adding the coconut milk.
Pro Tips
Watch Video
Related Recipes
Summary
