Salted honey. Pistachio. Absolutely delicious.

A RECIPE TO TRY

Homemade pistachio syrup

A suggested recreation: I didn’t record my original measurements. This new starting recipe hasn’t been taste-tested; adjust it to your cup.

½ cup shelled, unsalted pistachios, roughly chopped · ½ cup sugar · ½ cup water · ¼ teaspoon vanilla, optional.

1. Combine pistachios, sugar and water in a small saucepan. Bring to a gentle simmer, stirring to dissolve the sugar, and simmer gently for 5 minutes.
2. Take off the heat and steep for 20 minutes. Strain through a fine sieve; add the vanilla if using.
3. Cool promptly, refrigerate in a clean covered jar and make a small batch to use within 3 days, or freeze portions. This is a refrigerated syrup, not a shelf-stable preserve.

Expect a subtle, naturally pale syrup. It may not match the green mixture in my photo.

Make one iced latte

2 espresso shots · 1 tablespoon pistachio syrup · 1 teaspoon salted honey · about 6 ounces milk of choice · ice · 1–2 tablespoons cream, optional.

1. Stir the syrup and salted honey into the warm espresso.
2. Fill a glass with ice and milk, leaving room at the top. Pour in the espresso.
3. Finish with a little cream if you like. Taste before adding more syrup or honey.

Contains pistachios; dairy milk and cream add milk allergens. Choose the milk you enjoy.

On my coffee counter

Recognizable products in the photo and film; the lineup includes more than one milk option.

• Bushwick Kitchen Bees Knees Salted Honey · @bushwick_kitchen
• fairlife Whole Ultra-Filtered Milk · @fairlife
• Organic Valley Organic Heavy Whipping Cream · @organicvalley
• Califia Farms Oat Barista Blend, visible in the video · @califiafarms
• SMEG Mint coffee maker and grinder · @smegusa

The pistachio syrup is homemade. The other partially hidden bottle and unmarked tools aren’t identified.