Ingredients:
- For the pistachio cream - 250ml fresh cream and pistachio cream/spread
- For the white hot chocolate - 950ml whole milk, tsp vanilla extract and 230g white chocolate, chopped
- To serve - Pistachio cream/spread and crushed pistachios
Method:
- To make the pistachio cream, add the cream and pistachio spread to a bowl and beat using an electric mixer until the desired consistency is reached. Set aside.
- To make the white hot chocolate, place a medium pan over a medium-low heat, add the milk, vanilla and white chocolate, and stir to combine.
- Bring to a simmer, stirring occasionally, but do not let it boil.
- Remove from the heat and divide between mugs.
- Top with the pistachio whipped cream, a drizzle of pistachio spread and a sprinkling of crushed pistachios – and serve immediately.
- If your pistachio cream isn’t particularly runny, you may need to heat it before drizzling it on top. To do this, fill a jug or bowl with hot water and sit the jar of pistachio cream into it until it melts. Unsalted pistachios would work best, but if you’re a fan of the sweet and salty combo, go for salted!
