Toasted Pistachio Cappuccino With Blonde Roast
A luxurious blonde roast cappuccino with a nutty twist of toasted pistachios
Craving a coffee experience that's both familiar and extraordinary? Meet our Toasted Pistachio Cappuccino with Blonde Roast – a delightful fusion of Italian coffee tradition and American innovation. This recipe takes the classic cappuccino and elevates it with the rich, buttery notes of toasted pistachios.
Inspired by the bustling cafes of Rome and the artisanal coffee shops of Seattle, this drink combines a smooth blonde roast espresso with creamy steamed milk and a homemade pistachio syrup. The blonde roast, known for its mellow flavor and subtle sweetness, provides the perfect canvas for the nutty pistachio to shine. We'll guide you through creating a perfectly balanced drink, from pulling the perfect shot to crafting a velvety microfoam.
Why You’ll Love This Recipe
Get ready to fall in love with this Toasted Pistachio Cappuccino! Here's why it's bound to become your new favorite:
- Unique flavor profile: The combination of blonde roast coffee and toasted pistachios creates a surprisingly delightful taste experience.
- Customizable sweetness: The homemade pistachio syrup allows you to control the sweetness to your liking.
- Barista-quality at home: Learn professional techniques to create cafe-worthy cappuccinos in your own kitchen.
- Nutrient boost: Pistachios add a dose of healthy fats and protein to your morning coffee.
- Impressive presentation: The beautiful layers and optional pistachio garnish make this drink as visually appealing as it is delicious.
Toasted Pistachio Cappuccino With Blonde Roast
A luxurious blonde roast cappuccino with a nutty twist of toasted pistachios
Equipment
- Espresso machine or moka pot
- Milk frother or steam wand
- Small saucepan
- Fine-mesh strainer
- Coffee grinder
- Measuring cups and spoons
- Cappuccino cups
Ingredients
- 4 oz (120 ml) blonde roast espresso
- 8 oz (240 ml) whole milk
- 2 oz (60 ml) homemade pistachio syrup
- 1/4 cup shelled pistachios, toasted and chopped
- 2 tbsp granulated sugar
- 2 tbsp water
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the pistachio syrup: In a small saucepan, combine sugar, water, and 2 tbsp of chopped pistachios. Bring to a boil, then simmer for 5 minutes. Remove from heat, add vanilla and salt. Strain and cool.
- Pull two shots of blonde roast espresso (2 oz each) using an espresso machine or moka pot.
- Steam the milk until it reaches 150°F (65°C) and has a velvety microfoam texture.
- Add 1 oz of pistachio syrup to each cup of espresso and stir gently.
- Slowly pour the steamed milk over the espresso, creating a 1:2 ratio of espresso to milk.
- Garnish with a sprinkle of chopped toasted pistachios.
- Serve immediately and enjoy your homemade Toasted Pistachio Cappuccino!
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