A delicious pistachio orgeat latte with saffron-infused milk.
Of note: while some ingredient amounts are adjusted for this recipe, this pistachio orgeat recipe is originally based on one from The Wee Pearl.
DRINK BUILD
1oz pistachio orgeat
2oz freshly pulled espresso
8oz saffron milk
Rose sugar for garnish
Citrus peel rose for garnish
Combine lightly crushed dried rose petals with sugar to create the rose sugar. Wipe the rim of a 16oz glass with a sliced lemon and then press it into the sugar.
Peel a 7-inch strip of grapefruit and lemon peel. Tightly roll them up to create a rose shape and spear it with a cocktail skewer.
Add the pistachio orgeat and saffron water to the rose sugar glass filled with ice. Float the espresso on top. Garnish with the citrus rose.
SUB-RECIPES
PISTACHIO ORGEAT
80g roasted, unsalted pistachios
180g sugar
180g hot water
1g cardamom seeds
15ml rose water
.5g gum arabic
.1g xanthan gum
SAFFRON MILK
4 saffron strands
240ml milk of choice
SUB-RECIPE INSTRUCTIONS
Soak the pistachios in hot water for 10 minutes. Drain them and peel the skin.
Blend the peeled pistachios, cardamom seeds, and the hot water on high for a minute.
Strain through a nut-bag.
Pour the liquid back into the blender and blend again with the sugar and rose water. Add the gum arabic and xanthan gum and continue to blend until smooth.
Bottle and store in the fridge for up to two weeks.
Add the milk and saffron strands to a carafe and stir. Cover and store in the fridge for 2 hours.
Use a fine mesh sieve to strain out the strands.
Store the infused milk in the fridge until ready for use.
