Pistachio White Hot Chocolate with Cold Foam
Inspired by techniques from Serious Eats.
A pale green, nutty hot chocolate: white chocolate and sweet pistachio cream melted into steaming milk and topped with a cool, airy milk foam.
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Method
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Equipment
- small saucepan
- whisk
- handheld milk frother or stick blender and a tall jug
- 2 mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 585 kcal |
| Protein | 14.2 g |
| Carbohydrate | 48.4 g |
| of which sugars | 47.4 g |
| of which free sugars | 32.1 g |
| Fat | 37.9 g |
| of which saturates | 18 g |
| Fibre | 1.2 g |
| Salt | 0.58 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Hot chocolate
- 480 ml whole milk (or unsweetened pistachio milk)
- 60 g white chocolate, finely chopped
- 60 g sweet pistachio cream (spread)
- 0.5 g fine sea salt or table salt, (optional) a pinch
Cold foam
- 80 ml cold whole milk
- 40 ml cold double cream
- 1 tsp chopped pistachios, to finish
- 1
Cold foam first. Froth the cold milk and cream in a tall jug with a milk frother or stick blender for 30-60 seconds, until light and just pourable. Keep it in the fridge while you make the drink; cold foam holds its shape best when it stays cold.
- 2
Heat. Warm the milk over medium heat until it steams and tiny bubbles form at the edge, but do not let it boil.
- 3
Melt. Take the pan off the heat and whisk in the white chocolate until melted, then the pistachio cream until smooth. Taste, and add the pinch of salt if it needs lifting; salt sharpens the nut flavour.
- 4
Serve. Pour into two mugs, spoon the cold foam over and scatter with chopped pistachios.
Storage
Best made fresh. Leftovers keep 1 day in the fridge; reheat gently, whisking, until steaming. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
