Nutty Coffee Syrup
We love a good cuppa around here. If you, like me, tried the mega-corporation-that-shan't-be-named's pistachio latte in years past, you might have found yourself disappointed by the lack of nuttiness. After a good deal of putzing and testing of other peoples' recipes, I've mashed together a choose-your-nut recipe for a supremely nutty, sweet and delicious syrup. Use it in your coffee, espresso, cocoa, as a cake soak, to flavor whipped creams, or in place of a simple syrup in brandy or whiskey/bourbon based cocktails.
One note I want to hit on is the importance of chopping and toasting the nuts yourself! This will allow for the most flavor to be extracted from the nuts and gives you the most control over the end result.