Ingredients
- 200 ml — milk
- 2 tbsp — Disano pistachio pasteDisano
- 2 espresso shots
- 15 g — caramel topping
- Crushed caramelized pistachiosSantoSantaniello
• In the milk pitcher, combine 200 ml milk with 2 tbsp Disano pistachio paste and heat to 60°C.
• Froth with a handheld milk frother.
• Preheat a tall glass with thick walls and fill it with the frothed milk and pistachio paste.
• Prepare 2 espresso shots using the coffee machine and slowly pour the espresso into the glass.
• Add 15 g caramel topping in a thin stream.
• Garnish with crushed caramelized pistachios.
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