Warm, creamy, and a little nutty, this recipe is the perfect cozy treat for chilly days.
Ingredients:
- ½ cup (60 g) pistachios - shelled, raw, unsalted and unflavored
- 1.5 cups (355 ml) whole milk
- ¼ cup (50 g) white chocolate chips
- ⅛ teaspoon vanilla extract
- Pinch of salt
- Pinch of ground cinnamon
- Sugar - to taste, optional
- Whipped cream - optional, for topping
Directions:
Soften pistachios by pouring boiling hot water over them. Leave for 10 minutes, then drain and rinse with cold water.
Place them on a clean tea towel or cloth. Fold the towel over the pistachios and gently rub to remove the peels. Continue until all peels come off.
Crush 4 to 5 peeled pistachios using pestle and mortar or rolling pin. Set aside to use as topping.
Transfer the remaining pistachios to a food processor or blender. Add 3 tablespoons milk and blend to a coarse mixture.
Then add the remaining milk and blend until smooth. If it looks grainy, strain it before proceeding.
Transfer this milk into a saucepan and heat on medium-low, stirring until it gets hot (not boiling).
Add in white chocolate chips, vanilla extract, salt and ground cinnamon. Stir continuously until the chocolate gets melted and the mixture looks smooth.
Taste for sugar (be cautious, it'll be hot), and add some if needed.
If the consistency looks too thick, add some milk and stir. Allow to simmer for a few seconds. Keep stirring.
Remove from heat and pour into a cup. Top with some whipped cream and a sprinkle of the reserved crushed pistachios. Enjoy!
