- 2 x 30 ml shot of Jed’s espresso grind coffee*
- 1 -2 scoops vanilla or pistachio ice cream
- 200 ml milk (your choice)
- 1 tbsp pistachio syrup
- ¼ cup whipped cream
- 1 tbsp chopped pistachios
- 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!
