Pistachio Latte

Butteroo Pistachio Latte

A creamy, nutty pistachio latte made with real Butteroo spread — café-quality, right from your kitchen. Enjoy it hot or over ice.

INGREDIENTS

• 2 tablespoons Butteroo pistachio spread

• 2 fluid ounces espresso or strong brewed coffee

• 1 cups milk of choice

• 1 teaspoons maple syrup or honey (optional)

• 0.3 teaspoons vanilla extract

• 1 tablespoons crushed pistachios, for garnish

STEPS

1. Make the pistachio base: Add the 2 tablespoons Butteroo pistachio spread to your mug. Pour in the hot 2 fluid ounces espresso or strong brewed coffee and stir vigorously until the spread fully dissolves into a smooth, nutty base. The heat helps it melt in.

2. Sweeten and flavor: Stir in the 1 teaspoons maple syrup or honey (optional) and 0.3 teaspoons vanilla extract until combined.

3. Steam and froth the milk: Heat the 1 cups milk of choice until steaming (don't boil), then froth it with a steam wand, handheld frother, or by shaking it in a sealed jar and microwaving for 30 seconds.

4. Combine: Pour the warm milk over the pistachio base, holding back the foam with a spoon, then spoon the foam on top.

5. Garnish and serve: Sprinkle with 1 tablespoons crushed pistachios, for garnish and serve right away. Give it one last stir before your first sip to catch any pistachio settled at the bottom.

NOTES

Iced version: let the espresso cool slightly, shake or blend the Butteroo base with a splash of milk until smooth, pour over a glass of ice, then top with cold milk. For an extra-frothy finish, blend everything for 10 seconds before pouring. Allergen note: contains tree nuts (pistachios), milk, and soy — plus your choice of milk.