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Homemade Pistachio Syrup for the Best Iced Latte ☕ #recipe #shorts #coffeesyrup

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Ingredients
2 oz espresso
1-2 tbsp pistachio syrup, to taste
Ice
6 oz milk, regular or plant-based
Garnish: toasted pistachios

To assemble, fill a tall glass with ice. Pour freshly brewed espresso over the ice. Add 2-3 tablespoons of the syrup, or to taste. Stir to combine. Finish with 6 oz of cold milk or a milk alternative. Garnish with toasted pistachios

Instruction for the syrup:
1 cup pistachios
1 cup water
1 cup granulated sugar

In a small saucepan, add the pistachio and bruise them lightly. Next, add 1 cup of water and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring intermittently. Remove from heat and strain the nuts from the syrup. Allow the syrup to cool, then transfer it to a container for storage in the refrigerator.

Tips:
The pistachio syrup can be stored in the refrigerator for up to two weeks.


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Category
Food
Tags
coffee, espresso, seattle coffee gear
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