Rose Pistachio Iced Coffee

This Rose Pistachio Iced Coffee with a homemade creamer is refreshing, fragrant and has a delightful flavor that hits the right spot!

Hello from India! Last week I mentioned my upcoming trip and I’m so excited to finally meet my family and friends here. The 30 hour long journey is the toughest part for me because I hate long haul flights. It was definitely worth it though because I get to spend my time with family and meet my cute golden retriever Cujo.

For me, one of the most exciting things about visiting India is the food. Getting to eat mom cooked meals is a real pleasure and I love those moments we spend in the kitchen exchanging tips, talking, laughing and cooking up a storm.

I’d made this rose pistachio iced coffee a few weeks ago but only got around to posting it right now with all the packing and travel preparations. I was so inspired by Local Milk‘s recipe for iced coffee that I decided to try it out with my own spin to it.

I was a little apprehensive about how rose would taste in an iced coffee but I was pleasantly surprised. The infused coffee creamer has a very subtle flavor so when you mix together the coffee and the creamer you get a very pleasant hint of rose and a subtle nuttiness from the pistachios. It is the perfect recipe for those who want to take their iced coffee up a notch.

More from me later as I settle in here. For now, enjoy this rose pistachio iced coffee!

Priyanka

Yields 2 Glasses

Rose Pistachio Iced Coffee

This Rose Pistachio Iced Coffee with a homemade creamer is refreshing, fragrant and has a delightful flavor that hits the right spot!

10 minPrep Time

5 minCook Time

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Ingredients

• 1 cup half and half
• 1 tbsp dried rose petals
• 1 tbsp crushed unsalted pistachios
• 1 tsp rose water
• Sugar to taste
• 4 shots of espresso

Instructions

1. To make the infused creamer, heat the half and half in a saucepan over medium heat. Add sugar, dried rose petals and pistachios.
2. Allow to simmer for 5 minutes and then take it off the heat.
3. Cover and allow to infuse for at least 2 hours or preferably overnight in the refrigerator.
4. Once infused, strain the creamer and add the rose water.
5. To serve, add two shots of espresso over ice in each glass. Pour creamer and mix.

Inspired by Local Milk's recipe

7.6.2

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