Purple Ube Pistachio Latte
An instagrammable latte made with Willa's Organic Oat Milk.
Servings 1
Calories 150kcal
Ingredients
- 12 oz Willa's Barista Oat Milk
- ½ small Purple Ube baked; or Purple Japanese Potato
- 1 oz Espresso optional
- 1 oz Pistachio Syrup
Pistachio Syrup
- ¼ cup Ground Pistachios
- ¼ cup Maple Sugar
- ½ cup Water
Instructions
- To make the pistachio syrup, combine ground pistachios, maple sugar, and water in a small saucepan and bring to a boil. Continue stirring until thickened and coats the back of a spoon. Pour through a fine mesh strainer and allow to cool. Keep refrigerated for up to one week.
- In a blender, combine oat milk and baked potato. Blend until smooth.
- To make a latte, add espresso (optional), syrup, and oat milk to a mug. Reserve a small amount of oat milk-ube mixture and foam using a milk frother or whisk. Pour foam on top and garnish with ground pistachios.
Notes
To make an iced latte, mix ingredients and pour over ice. Add cold foam as desired.
Caffeine-free? Skip the espresso for a Ube-Pistachio Steamer
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