Inspired by Indian mithai, but in a cup.
Ingredients
1 espresso shot from Takaraa beans
200ml steamed milk
1 tsp rose syrup
Crushed pistachios
Method
1. Pull a fresh espresso shot.
2. Add rose syrup and pour over steamed milk.
3. Sprinkle crushed pistachios on top.
Tags:- rose latte, pistachio coffee, floral coffee, festive coffee recipes, indian coffee drinks, takaraa coffee beans, gourmet coffee, specialty latte