Iced Pistachio Vanilla Oat Latte
Iced Pistachio Vanilla Oat Latte. Creamy pistachios, velvety oat milk, and caramelized marshmallows elevate your indulgent treat to the next level.
Step By Step (Ingredients Included)
- Into a small Barista Recipe Glass, stripe with a brush some pistachio paste. Place 5 ice cubes (of 30m each) at the bottom and add 50ml of Oat (Barista) Milk.
- Into your Aeroccino, pour 100ml of Oat (Barista) Milk, close the lid and press the cold foam button.
- Once ready, pour the cold foam into the glass, over the ice, making sure to leave a little bit of room at the top.
- Extract 40ml of Pistachio Vanilla Over Ice into the glass.
- Top it off with small marshmallows, use a torch to caramelize it (optional) and sprinkle with some grinded pistachios.
- Tip: You can also use 2 big marshmallows on a stick.
Chewy Oatmeal–Sesame Cookies with Apricots & Marshmallows
Pairs well with the Iced Pistachio Vanilla Oat Latte!
| Portion Size |
|---|
| Makes 18 cookies |
Ingredients
- ¼ cup sesame seeds
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ¼ cup tahini
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1¾ cups old-fashioned rolled oats
- ¾ cup dried apricots, finely chopped
- 1 cup mini marshmallows
- Flaky salt
Directions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Scatter the sesame seeds in a dry skillet over medium heat and toast, stirring often, until fragrant and lightly golden, about 2 to 3 minutes, then scrape onto a plate to cool.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the egg, vanilla, and tahini until smooth. To a separate mixing bowl, add the flour, baking soda, and kosher salt and stir just until combined, then fold in the oats, toasted sesame seeds, and apricots. Add the dry ingredients to the wet and mix until combined. Cover and refrigerate the dough for an hour or overnight.
- Scoop the dough into 2 tbsp mounds and arrange on the prepared baking sheets, leaving a couple of inches between each. Press a few mini marshmallows into the top of each mound so they stay visible and toast instead of disappearing into the dough. Bake until the edges are golden and the centres look set but still soft, 10 to 12 minutes. While warm, finish with a tiny pinch of flaky salt. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
VL - Iced White Chocolate & Strawberry Crushed Latte
Step By Step (Ingredients Included)
- Crush 5 strawberries in the glass
- Add 5 ice cubes and add 100ml of cold oat milk
- Brew white chocolate & strawberry Vertuo Coffee (using expert mode for a 80ml serving)
- Garnish with a strawberry
Salted Peanut Butter & Jam Blondies
Pairs well with the VL - Iced White Chocolate & Strawberry Crushed Latte!
| Portion Size |
|---|
| Makes 16 blondies |
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup creamy peanut butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup strawberry or raspberry jam
- Flaky salt, for finishing
Directions
- Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving a bit of overhang for lifting.
- In a large mixing bowl, whisk the melted butter and peanut butter until smooth. Whisk in the brown sugar and granulated sugar until the mixture looks glossy and thick, then whisk in the eggs and vanilla.
- Add the flour, baking powder, and kosher salt and fold just until you don’t see dry streaks. Scrape the batter into the prepared pan and smooth the top. Dollop the jam all over the surface, then use a butter knife to gently swirl it through the top, think ribbons, not fully blended. Bake until the edges are set and lightly golden and the centre is just set (a tester should come out with a few moist crumbs), 22 to 24 minutes.
- Cool completely in the pan, then lift out and slice. Finish with flaky salt right before serving.
Notes: Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temp for the best chew).