The Hive Recipe
espresso, honey lavender, pistachio milk, bee pollen & pink salt
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Ingredients
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Espresso
Honey Lavender Syrup
Pistachio Milk
Garnishes
Method
Espresso Preparation
- 1
Brew the Espresso
Using an espresso machine, brew two shots of espresso and set aside.
Honey Lavender Syrup Preparation
- 2
Make the Syrup
In a small saucepan, combine honey, dried lavender buds, and water. Bring to a boil over medium heat, stirring occasionally until the honey has dissolved. Reduce heat and let simmer for 10 minutes. Strain the mixture to remove lavender buds and let cool.
Pistachio Milk Preparation
- 3
Soak the Pistachios
Soak the pistachios in water for at least 4 hours or overnight.
- 4
Blend the Milk
Drain and rinse the soaked pistachios. In a blender, combine the soaked pistachios, 4 cups of fresh water, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Strain through a nut milk bag or fine mesh strainer to extract the milk.
Assembly
- 5
- 6
Garnish
Sprinkle a teaspoon of bee pollen and a pinch of pink salt on top for an added touch of flavor and presentation.
