Gourmet – Pistachio Sauce – 350 g

Hot Pistachio Latte (350 ml)

Ingredients

• 1 double espresso (36–40 ml)
• 15–20 g Fonte Gourmet Pistachio Sauce (about 1 tablespoon)
• 220–250 ml milk
• Optional: chopped pistachios or extra pistachio sauce as a topping

Preparation

1. Pour the pistachio sauce into a tumbler or cup.
2. Pour a double espresso directly onto the sauce.
3. Stir well until the sauce has completely dissolved.
4. Steam the milk to about 60–65°C until it forms a nice, creamy microfoam.
5. Pour the milk into the espresso-pistachio mixture.
6. If desired, finish with a drizzle of pistachio sauce or some chopped pistachios.

Iced Pistachio Latte

Ingredients

• 1 double espresso
• 15–20 g Fonte Gourmet Pistachio Sauce
• 180–200 ml cold milk
• Ice cubes

Preparation

1. Mix the pistachio sauce with the hot espresso until smooth.
2. Fill a glass with ice cubes.
3. Add the cold milk.
4. Pour the espresso-pistachio mixture over the milk.
5. Stir before serving.

Barista tip for the hospitality industry

For a coffee shop, I would start with:

• 15 g of sauce for a subtle pistachio flavor.
• 20–25 g of sauce for a richer, more indulgent pistachio latte.

Because Fonte sauce is thicker and richer than syrup, it has more body and a fuller nutty flavor. As a result, you often need less of it than you might expect.

Recipe for a menu

Pistachio Latte

• Double espresso
• 20 g Fonte Pistachio Sauce
• 230 ml whole milk or oat milk

A lovely balance where both the coffee and the pistachio flavor really shine through. This recipe works especially well with oat milk because the natural sweetness of oats complements the pistachio.