Ingredients
Instructions
Salted Brown Butter Topping
- Place the butter in small saucepan over medium heat. Once melted, the butter will begin to foam. Keep stirring until the butter begins to turn a light amber color. The foam will subside and you will have little brown specks (milk solids) at the bottom of the pan. Set aside to cool to room temperature.
- Once butter has cooled, add in course sugar and mix to combine. Pour onto a parchment lined baking sheet, spread in an even layer, and place into the freezer to harden.
- Crumble mixture with your hands and store in an air tight container in the refrigerator for up to 2 weeks.
Pistachio Simple Syrup
- Using a knife or a blender. Chop the pistachios into a fine chop.
- In a medium saucepan add pistachios, water, and sugar and bring to a boil.
- Lower heat to medium-low and simmer until the mixture has slightly thickened, about 5-10 minutes.
- Pour the mixture into a fine mesh strainer over a bowl to separate the liquid. Lightly pressing on the mixture to extract all the liquid.
- Carefully transfer the liquid into a container and store in the refrigerator for up to 2 weeks.
Pistachio Cream Cold Brew
- In a cup combine heavy cream and pistachio simple syrup. Whisk or froth together until the mixture forms a loose foam consistency.
- Add ice, cold brew, and vanilla syrup to a glass. Top with pistachio cold foam and a sprinkle of the salted browned butter topping and enjoy!
