Iced Pistachio Latte Popsicles
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Iced Pistachio Latte Popsicles

Beat the summer heat with our oat-based Iced Pistachio Latte, a perfect blend of creamy, nutty goodness. Want more? Turn it into a delightful popsicle for a refreshing frozen treat. Two recipes, one delicious way to stay cool!

 

20 minutes
5-6 hours
   6 popsicles

 

Ingredients

Iced pistachio latte:

- 180ml (6 simple shots) of espresso

- 200ml Oatbox's Barista Oat Beverage

- 1/4 cup of pistachio cream

- 100ml simple syrup (see recipe below)

 

Simple syrup:

- 1/2 cup of water

- 1/2 cup of sugar

 

Optional popsicle dipping:

- 4 1/2 cup of white chocolate chips or chunks

- 1/3 cup of pistachio cream

- 1/3 cup of vegetable oil

- Green fat soluble colorant (or green cocoa butter)

- ½ cup of chopped salted grilled pistachios

 

 

Preparation

Prepare the Simple Syrup:

1. In a small saucepan, combine the water and sugar.
2. Heat over medium heat, stirring until the sugar is completely dissolved.
3. Remove from heat and let it cool.


      Prepare the iced pistachio latte:

      1. Brew 180ml (3 double shots) of espresso using an espresso machine.
      2. Combine Ingredients and mix:
      3. Pour 200ml of Oatbox's Barista Oat Beverage into a mixing bowl.
      4. Add the espresso.
      5. Add 1/4 cup of pistachio cream.
      6. Add 100ml of simple syrup.

           

          Make popsicles:

          1. Pour the mixture into popsicle moulds and insert sticks.
          2. Place the moulds in the freezer and freeze for at least 4-6 hours, or until completely solid.

               

              Prepare the optional popsicle dip:

              1. Melt 4 1/2 cups of white chocolate in a double boiler or microwave (in 30-second intervals), stirring frequently until smooth.
              2. Add and mix well 1/3 cup of pistachio cream and vegetable oil.
              3. Add liposoluble green food colouring until the desired shade is achieved.
              4. Transfer the melted chocolate mixture into a tall, narrow container suitable for dipping.
              5. Working one at a time, dip the latte popsicles: Remove the popsicles from the moulds. Dip each popsicle into the melted white chocolate mixture, ensuring they are well coated. Immediately sprinkle with chopped roasted and salted pistachios before the chocolate hardens.
              6. Place the dipped popsicles on a parchment-lined baking sheet and return them to the freezer.

                   

                  Enjoy!