Put the coffee in a blender and add the ice cream and pour over the milk. Blend for 30 seconds – 1 minute until well mixed.
Put the pistachio syrup in the bottom of a milkshake glass and carefully pour over the coffee shake. Pipe or spoon the whipped cream over the top and garnish with chopped pistachios.
Alternative: • 2 teaspoons Jed’s freeze dried instant coffee dissolved in 60 ml boiling water OR • 60 ml Jed’s plunger coffee • Swap out to a hazelnut syrup with a sprinkle of hazelnuts for another twist!