White chocolate and pistachio, with a soft cream finish.
White chocolate gives it that soft, dessert-like sweetness. Pistachio brings the nutty part. The Nespresso coffee keeps the whole thing feeling like coffee.
No elaborate morning required. Just a favorite cup, a little sweetness, and the first sip that makes you want to tell somebody.
Make your own
A suggested starting ratio inspired by this pour; adjust the sweetness to your cup.
- 1 Nespresso coffee capsule, brewed at the size stated on its packaging
- 2 teaspoons white chocolate sauce
- 1 teaspoon pistachio syrup, plus more to taste
- 3 tablespoons milk and 1 tablespoon half-and-half, warmed together; add more milk if using an espresso-size capsule
- Add the white chocolate sauce and pistachio syrup to a roomy heat-safe cup.
- Brew the coffee into the cup and stir until the sauce dissolves.
- Warm the milk and half-and-half, then pour into the coffee. Froth lightly if you like.
- Taste before adding extra syrup. Let the pistachio show up without losing the coffee.
Over ice: dissolve the sauce and syrup in the hot coffee, let it cool briefly, then pour over ice and add the milk cold. Use a larger cup if brewing a full coffee-size capsule.