ICED PISTACHIO VANILLA OAT LATTE ORIGINAL

          INGREDIENTS:

•   Pistachio paste, 5g
•   Nespresso Ice Cubes, 5
•   Oat Barista Plant Based Milk, 150ml
•   Pistachios, 5g
•   Marshmallows, 10g
•   OL Pistachio Vanilla Over Ice Espresso 40ml

  STEPS:

•       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.

  Tips: You can also use 2 big marshmallows on a stick.