There are days when you need something. Not a meal. Not a snack exactly. Just — something. A small ritual that says the afternoon is yours for a minute.
In Sicily, this is what that looks like. A jar of pistachio cream. A warm cup of milk, or cold if it's August and the sun is doing too much. One generous spoonful stirred in until the whole thing turns the colour of sea glass.
The kind of afternoon treat that fixes everything.
Ingredients
- 1 heaped tablespoon Tutto Sicilia Sicilian Pistachio Cream
- Coffee or 2 shots of espresso, however you like it
- 250ml whole milk
- A pinch of sea salt
- Ice, if serving cold
Instructions
- Make your coffee exactly how you like it — poured over, from the moka pot, or a couple of shots of espresso.
- Warm the milk in a small saucepan over low heat until steaming. Don't let it boil — you want it hot, not angry. Or use cold milk for an iced latte.
- Spoon the pistachio cream into your cup, spreading it around the inside.
- Pour the warm milk over slowly, stirring as you go until fully combined and the colour is even throughout.
- Serve as is, or pour over a glass of ice for an iced version on warmer days.
Nonna's Notes
She would have used whatever milk was in the house. She also would have added another spoonful of pistachio cream and not told anyone. You should do the same.
I started making this on a whim and now I make it almost every day. It takes three minutes. It tastes like somewhere else.
Pistachio cream — real pistachio cream, from the kind of pistachios that only grow in volcanic Sicilian soil — has a depth that nothing else in your pantry has. It's not sweet in that flat, artificial way. It's rich, a little earthy, with that particular nuttiness that makes you stop and actually taste it.
You don't need a recipe for this, really. But here's how I do it — in case you want company. Sicily has been doing this for longer than any café has been calling it a trend.
The jar keeps in the fridge. The afternoon is yours.
→ Shop Sicilian Pistachio Cream
Three minutes. That's all it takes to be somewhere else.
