Pistachio Rose Latte


180 ml brewed espresso
120 ml steamed milk
30 ml MAUVE pistachio syrup
15 ml MAUVE rose syrup



Brew Espresso: Prepare 180 ml of hot brewed espresso.

Steam Milk: Steam 120 ml of milk until it’s hot and frothy.

Add Pistachio Syrup: Stir in 30 ml of pistachio syrup into the steamed milk.

Add Rose Syrup: Stir in 15 ml of rose syrup into the milk mixture.

Mix Well: Ensure that the syrups are well-mixed with the milk.

Pour Espresso: Pour the brewed espresso into a serving mug.

Add Steamed Milk with Pistachio and Rose Syrups: Gently pour the pistachio and rose-infused steamed milk over the espresso. Hold back the foam with a spoon to create the “macchiato” effect, where the milk marks the espresso.

Serve Immediately: Pistachio Rose Latte is best enjoyed promptly while the coffee and milk are still hot.

Optional Garnish (Crushed Pistachios): Optionally, garnish the latte with a sprinkle of crushed pistachios for added texture and flavor.

Enjoy: Sip and savor the unique and delightful combination of pistachio and rose flavors in your latte.

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