draft- SCB | ICED LATTE- MOCHA PISTACHIO
- 1 pumps, 1/4 flozvanilla syrupdraft- SCB | ICED LATTE- MOCHA PISTACHIO
- 3 flozSundae Ganacherecipedraft- SCB | ICED LATTE- MOCHA PISTACHIO
- 2 eachdebut espresso coffee beansshot
- 11 3/4 flozmilk, 2%steamed
- 3 flozdraft- SC| Cold Foam – Pistachiorecipedraft- SCB | ICED LATTE- MOCHA PISTACHIO
- 1 1/2 tsppistachio buttersqueeze bottle
- 1 tspkatafidraft- SCB | ICED LATTE- MOCHA PISTACHIO
- 1
Dispense syrup and ganache into the cup.
- 2
Pour espresso shots over the mixture. Whisk until thoroughly combined.
- 3
Pour steamed milk to 1/4 inch from the top of the cup.
- 4
Pour Pistachio Cold foam over latte.
- 5
Garnish with drizzle of pistachio butter in a lattice design and katafi. *If guest request Whipped Cream, it should be added before the pistachio butter and katafi.
- 6
Serve drink in a 16 oz GRANDE cup with sleeve and lid on the side.
TALL | 2 pumps syrup; 2 pumps sauce; 1 shot; 9.5 floz steamed milk
ENORME | 4 pumps syrup; 4 pumps sauce; 3 shots; 14 floz steamed milk
Description
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Serving Size
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