Pistachio & White Chocolate Macchiato

• 12.5ml Mathieu Teisseire White Chocolate Syrup
• 12.5ml Mathieu Teisseire Pistachio Syrup
• 150-200ml Steamed Milk (or non-dairy substitute)
• 30ml Espresso (single shot)

White chocolate whipped cream with crushed pistachio nuts.

Latte

1. 1 Add the two syrups to a latte glass, top with steamed milk and stir to mix.
2. 2 Carefully layer the espresso through the milk in the glass to form a distinct layer.
3. 3 Then finish with the vanilla whipped cream and top white chocolate curls and crushed pistachio nuts.
4. 4 *To make the white chocolate whipped cream add 50ml White chocolate syrup to 200ml double cream and either whip to stiff peaks or add to a cream whipper siphon and charge with NC02.