Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Pistachio Oat Mocha
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- Level: Easy
- Total: 6 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 1 serving, plus additional pistachio oat milk and chocolate ganache
We’re giving our morning coffee special treatment...with a pistachio twist! We blend Sicilian pistachios with oat milk until smooth and beautifully green, then foam it into a rich topping for freshly brewed coffee. A generous smear of chocolate ganache and a dusting of chopped pistachios are the finishing touches to this Insta-worthy drink.
- Level: Easy
- Total: 6 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 1 serving, plus additional pistachio oat milk and chocolate ganache
Ingredients
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Directions
Special equipment:
a milk frother machine- Soak 1 cup of the pistachios with 2 cups cold water in an airtight container until the pistachios have softened, at least 6 hours and up to overnight.
- Drain the pistachio mixture and discard the liquid. Transfer the pistachios to a high-powered blender, add 3 cups of the oat milk and a pinch of salt and blend until smooth, about 1 minute. Strain through a fine-mesh strainer set over a large bowl, squeezing through as much liquid as possible and discarding any large pieces of pistachio. Use immediately or refrigerate in an airtight container for up to 4 days. Shake well each time before using.
- Place the dark chocolate in a small heatproof bowl. Bring the remaining 1/3 cup oat milk to a simmer in a small saucepan over medium heat. Pour over the chopped chocolate and slowly whisk until smooth. Refrigerate uncovered until thickened enough to hold streaks when stirred, about 7 minutes. If the ganache is too hot, it will run down the sides of the mug. Use the ganache immediately or store at room temperature in an airtight container for up to 4 days.
- Toast the remaining 2 tablespoons pistachios in a small skillet over medium-low heat until fragrant and warm, about 3 minutes. Chop the pistachios into small pieces and place on a small plate.
- Steam 1/2 cup of the pistachio oat milk in a milk frother until thick and creamy foam forms on the top, about 2 minutes (see Cook’s Note).
- Spread about 2 tablespoons of the chocolate ganache on the sides and lip of a 12-ounce coffee mug. Dip the chocolate edge into the chopped pistachios until evenly coated. Add the hot coffee and agave nectar to the mug and gently spoon in the pistachio oat milk foam. Re-steam the milk if needed for more foam.
Cook’s Note
We use a milk frother machine for this recipe, but you can also use a handheld milk frother. Make sure the pistachio oat milk is hot before frothing.
