Pistachio Latte – a warm embrace with the aroma of pistachios

Preparation method

There are drinks that simply stop. And there are those that create a mood. Pistachio Latte is exactly one of the latter – velvety, aromatic and slightly gourmet, with a subtle nutty character that remains long after the last sip. The most suitable coffee for making Pistachio Latte is the light and mild taste of CARTEL Classico light roasted coffee - capsule.
It all starts with a double espresso – thick, balanced, with a soft chocolate profile. At the bottom of the cup, the pistachio cream awaits it – smooth, slightly sweet and irresistibly aromatic. When the hot coffee is mixed with it, a thick, warm nuance of roasted nuts is born.
Next comes the milk – carefully heated to around 55–60°C and textured to a fine microfoam. It envelops the coffee and pistachios in a soft creamy cloud. The color becomes gentle, almost pistachio-green, and the aroma – delicately sweet.
To finish – a pinch of crushed roasted pistachios on top. A small detail that adds texture, a slightly crunchy feel and a finished look, supplied for the moderno specialty café display.

Put 20–25 g of pistachio syrup or about 15 g of pure pistachio paste in a glass. Add a double espresso (36–40 ml) of CARTEL Classico coffee - capsule and stir until fully mixed. Heat 180 ml of fresh milk and whisk it until velvety foam, then slowly pour it into the coffee. Finish with a sprinkling of pistachios.

If you like a more dessert-like flavor, add a little white chocolate. If you prefer contrast, a pinch of sea salt will highlight the nutty notes and give it a more finished character.