Pistachio hot chocolate

Some flavours don't just touch your tongue they stir something deep inside. This pistachio hot chocolate isn't just a recipe; it's warmth, comfort, and a little piece of nostalgia in every sip. Here’s to slowing down, savouring the little things, and finding home in a cup

INGREDIENTS

Whole milk - 300g ( 1 cup + 1/4 cup)

Unshelled Pistachios - 60g (1/2 cup)

White chocolate - 60g (1/2 cup)

Corn starch- 15 g ( 1.5 tbspn)

METHOD

• Blanch the Pistachios Bring a small pot of water to the boil. Add the pistachios and boil for about 1 minute, just enough to loosen the skins.

• Peel the Pistachios Drain and rinse with cold water. Gently rub off the skins they should come off easily. This helps remove bitterness and gives a smoother finish.

• Make the Pistachio Paste In a blender, add the peeled pistachios with a small splash of milk (just enough to blend) and blitz into a smooth paste.

• Blend the Mixture Add the remaining milk and cornflour to the blender. Blend until everything is well combined.Strain this mixture using a nut milk bag, cheesecloth, or fine sieve to remove any gritty texture.

• Heat the Mixture Pour the strained mixture into a saucepan. Heat it gently over medium-low heat, whisking continuously until it thickens slightly. Do not let it boil just warm it through.

• Add the White Chocolate Once heated, turn off the hob. Add the chopped white chocolate and stir until completely melted and smooth.

To Serve:

Pour into a cosy mug and enjoy warm optionally topped with a sprinkle of crushed pistachios or a light dusting of cardamom.

Top Tips for the Perfect Pistachio Hot Chocolate 💚

1. Blanching is everything – It’s the secret to a smooth, creamy pistachio paste with that gorgeous natural green colour. Don't skip it!

2. Sweetness matters – White chocolate already adds sweetness, but if you prefer it sweeter, feel free to stir in a little extra sugar to taste.

3. Balance the flavour – Not a fan of a strong, nutty punch? Use just ¼ cup or around 20g of pistachios for a more subtle, mellow flavour.

4. Always strain the mixture – This step is essential. Unstrained pistachio solids can make the drink grainy and overly pungent. Straining gives you that silky smooth finish.

5. Peel those skins – Pistachio skins carry bitterness and dull the colour. Peeling them after blanching makes a noticeable difference in both taste and appearance.