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Ingredients
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Coffee Base
Chocolate & Pistachio Syrup
Milk & Finish
Method
Prepare Pistachio-Chocolate Syrup
Toast pistachios
Place shelled unsalted pistachios in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Watch closely so they do not burn. Remove from heat and let cool slightly.
Blend syrup
In a small blender or food processor, combine the toasted pistachios, unsweetened cocoa powder, granulated sugar, hot water (1/4 cup), vanilla extract, and a pinch of salt. Blend until smooth and a thick syrup forms, about 30–60 seconds. If mixture is too thick, add up to 1–2 tablespoons more hot water to reach a pourable syrup consistency.
Strain (optional)
For a smoother syrup, press the blended mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard (or reserve) the leftover pistachio solids. The strained syrup should be thick, glossy, and nutty.
Prepare Coffee
Brew 1 cup of strong coffee or pull 1–2 shots (about 1 cup total equivalent strength). If using espresso and it is very concentrated, dilute with hot water to reach roughly 1 cup of strong coffee strength. Keep hot.
Heat and Froth Milk
In a small saucepan over medium-low heat, combine whole milk and heavy cream (if using). Heat until steaming and small bubbles form at the edges, about 3–4 minutes; do not boil. Alternatively, heat in the microwave for 1–1.5 minutes.
Assemble Pistachio Mocha
Place 2–3 tablespoons of the pistachio-chocolate syrup into a 12–16 oz mug (adjust to taste).
Pour the hot brewed coffee/espresso over the syrup and stir thoroughly to dissolve and combine.
Top with a dollop of whipped cream if desired, sprinkle crushed pistachios and chocolate shavings or a dusting of cocoa powder over the top for garnish.
Serve
Serve immediately while hot. Stir before drinking to evenly distribute pistachio-chocolate flavor. Store any leftover syrup in a sealed container in the refrigerator for up to 1 week.