This delicious beverage is traditionally made with terebinth fruits, which are related to pistachios. This version is made with coffee and sweetened with dates, which gives it a deep caramel flavor. The pistachios give it a mildly nutty flavor and a creamy consistency without using dairy. Blending it on high gives it a foamy top, like a cappuccino.
On the Ingredients
- Pistachios originated in Persia and are actually a member of the cashew family. They’ve been enjoyed as a food as far back as 6750 BCE. They’re enjoyed both as a salted and roasted nut and as an ingredient in many convections, like pistachio ice cream, traditional Persian ice cream, kulfi, spumoni, baklava, biscotti, and more. Pistachios are highly nutritious, containing healthy fats, protein, fiber, and antioxidants. (Read more about pistachios.)
- Dates are a type of fruit that come from the date palm tree. Dates have been enjoyed in the Middle East for at least 9000 years, and today, they are cultivated across northern Africa, the Middle East, the Horn of Africa, Australia, South Asia, and California. Dried dates are a very popular snack and are enjoyed in various savory and sweet preparations. Because of their natural sweetness, they are also a popular method of sweetening treats without processed sugar. The two main types of dates enjoyed in the US are Medjool, plump and sweet, and Deglet, smaller, drier, and milder. Dates are very nutritious and are low on the glycemic index despite their sweetness. (Read more about dates.)
Turkish Pistachio Coffee
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minutesThis delicious beverage is traditionally made with terebinth fruits, which are related to pistachios. This version is made with coffee and sweetened with dates, which gives it a deep caramel flavor. The pistachios give it a mildly nutty flavor and a creamy consistency without using dairy. Blending it on high gives it a foamy top, like a cappuccino.
Ingredients
1/4 cup roasted pistachios (no shells)
1 1/2 cups brewed coffee
1 tsp espresso powder (optional)
1 Medjool date
1/2 tsp vanilla extract
pinch of salt
pinch of coriander
- Equipment
blender
Directions
- Soak the pistachios in hot water for 2 hours.
- Drain the water and pop the skin off the pistachios with your fingers. Discard the skins.
- Bring the coffee and espresso powder to a boil.
- Add all the ingredients to a blender and blend on high for 1 minute.
- Pour the pistachio coffee into a large mug and enjoy!
