Pandan Pistachio Latte
Category
LatteAuthor:
Morgan EckrothPrep Time
5 minutes
Build Time
5 minutes
Pandan is a unique ingredient that tastes entirely unlike how it looks. While the vibrant green color might lead you to believe it to be grassy or vegetal, it’s actually quite nutty and vanilla-forward.
Of note, you can use frozen or fresh pandan for the syrup. Just let it thaw before blitzing.
What You'll Need
Equipment
- Blender
- Cheesecloth
- Saucepan
- Cooking spoon
- Storage bottle
- Microplane
- Drinking straw
Pandan syrup
- 50g pandan leaves, roughly chopped
- 250g white granulated sugar
- 250g water
Pandan Pistachio Latte
- 3/4oz pandan syrup
- 6oz barista pistachio milk
- 2oz freshly pulled espresso
- Freshly grated nutmeg for garnish
- Pandan leaf for garnish
Build
Pandan syrup
- Blitz the pandan leaves and water in a blender for 30-45 seconds or until the leaves are fully pulverized.
- Strain the mixture through a cheesecloth to separate the green pandan liquid from the solids. You may have to squeeze the cheesecloth.
- In a saucepan on medium-low heat, add the pandan liquid and sugar.
- Heat until the sugar has dissolved and then remove from heat.
- Bottle and store in the fridge for up to two weeks.
Pandan Pistachio Latte
- Fill a glass with ice.
- Add the syrup and milk, stirring gently at the bottom of the glass to create a color gradient.
- Float the espresso on top of the milk.
- Use a Microplane to grate fresh nutmeg over the surface of the drink and nestle a pandan leaf in the ice.
- Stir with a straw to fully combine the layers before enjoying.