The ingredient of nuts that turned my hot chocolate into a fine green drink

In the past, I poetically waxed my passion for pistachio cream, the sweet, spreadable walnut butter that I fell in love with after meeting it at last year's special Foods shop. Since then, nuts have been a regular place in my closet, and I have found many uses, even beyond my initial list. Ways to use the pistachio creamOr

The latest pistachio love includes a new form of pistachio – Milk. My own pistachio -milk is a wonderful taste: walnut and earthy, only with a little sweet. I love it in coffee and tea, and I could easily drink from the cardboard box, but it is better to heat it with white chocolate, mixed with pistachio cream, and with a frothy chills on top, the best version for the best version of white hot chocolate that you can imagine.

What is pistachio milk?

Pistachio milk is a plant -based milk alternative made from mixing pistachio with water. Commercial pistachio milk sometimes contains added vitamins and emulsifiers to imitate the creamy texture of the dairy product and make them shelf stable. It has a warm nut taste, which is richer than almond milk, but not as creamy as cashews. There is a little sweet and delicious aftertaste.

This beige-green drink could not be mistaken for cow's milk visually or otherwise than dairy products than some other dairy products, there is a personality that is its own. It does not hide in the background and notices the taste of delicious nuts when adding to any food or drink. Currently, there are not many pistachio milk brands on the market – the tache and the Elmhurst two brands that need to be sought – but I am willing to bet that it will change in the near future.

Add a pistachio cream to the richest hot chocolate

Recently, my idea was to combine the milk of pistachio with my other great pistachio love, pistachio cream. Somehow I managed to keep the pistachio pistachio cream (usually less than a week of tank) and I thought it would result in a wonderful dessert drink. I often added to my Nutella, to my hot chocolate, why not pistachio cream? Note the pistachio cream that you use to do so, and be sure to taste it yourself before adding your drink. Brands can vary greatly in sweets and sometimes contain quite a lot of added salts, so you may need to adjust the amount of salt used in the drink to match your personal taste or completely skip the salt.

To choose a white chocolate

I admit, I have never been a white chocolate lover, even though he has a very valuable place in the dessert world. The white chocolate in the prescription is delicious enough to not distract from the taste of pistachio, but it has the benefits: it thickens hot chocolate and increases the cream and sweetness of the pistachio. Before you yell at me to say that white chocolate is not chocolate yet, know you are wrong – this comes from cocoa. More information can read in ours White chocolate flavor testOr

Be sure to use a high quality white chocolate and avoid white chocolate chips, which are often too sweet and contain emulsifiers and hydrogenated oils that help the chips to preserve cookies, but can prevent them from melting smoothly. The result can be an oil slip on the top of the drink and the back of the throat is a saccharin coating.

The case of cold foam on hot chocolate

Can you fill this hot chocolate with basic whipped cream? Yes, and I have it, but I don't like whipped cream floats on top of the drink as a separate entity. I wanted a delicious top that added a texture without taking the drink. The solution was made by my own cold foam. The silky, fine micro -bubbles of the cold foam really mention this drink. I am a fan of cold foam that occasionally, gaspStop at Starbucks to try the latest cold foam consumption. Often I even ask the barista to add cold foam to hot drinks, so I inspired the use here. I assumed that there are some chemical additives needed to reach juice cold foam, but it turns out that it is easy to make a cold foam at home with a froter, a dive mixer, or even a personal blender and a half and half. It only takes a few seconds to throw it up to half and semi-foamy, super-soft peaks. Once you have reached this point, the bubble begins to descend, so don't go beyond. The champagne foam flows like a frothy blanket, adding a wonderful contrast to its hot drink.

These few ingredients come together to create a smooth and succulent drink that heats up from the inside out.

Cooking method
(Keep on the screen awake)

• 2 cup (480 ml) pistachio milk

• 2 ounce finely chopped white chocolate (3 tablespoon; 60 g)

• 1/4 cup (60 ml) pistachio cream (See notes)

• Pinch kosher salt (optional)

• 1/2 cup (120 ml) half and a half

1. To the hot chocolate: In a small pan, bring the pistachio milk to boil over medium heat. Add white chocolate and whisk constantly until the chocolate melts, approx. For 1 minute. Turn off the heat.

2. Lay the heat, whisk up with a pistachio cream until combined well. Taste and season with salt if necessary. Set aside while preparing the cold foam.

3. For the cold foam: In a small glass jar or measuring cup, use hand milk or immersion mixing to half and half whisk until light and airy as sea foam and only flow for 30-60 seconds. As an alternative, use a personal blender and pulse for a few seconds until the light and the ventilation are.

4. Pour the pistachio hot chocolate into 2 mugs and top with a cold foam. Serve immediately.

Variation

Turn this as a latte by adding your favorite espresso to the pistachio to white hot chocolate before filling the cold foam.

Special equipment

Small pan, whisk, manual daisyTo dive blenderor personal smoothie

Note

Pistachio cream is available in most major retailers and Italian special stores, usually near other walnuts and near spreads. I suggest you look for a spread that uses pistachio from Sicily, such as a pistol or pistacchiosa.

Make-Head and Storage

This pistachio can be enjoyed immediately with white hot chocolate.