of Espresso based
Frothy sweet pistachio tops this cool and creamy coffee ice-cream treat - sweet as a nut.
Pour the pistachio syrup (2 coffee spoons) and the milk into the Aeroccino and create milk froth.
Put the pistachio ice cream and the vanilla ice-cream in the mixer.
Add the Fortissio and the pistachio syrup (1 coffee spoon).
Mix it all.
Fill your Ritual Recipe glass with crushed ice and pour the mixture on it.
Pour the pistachio milk froth on top.
Serve with a pistachio ice-cream scoop in a separate glass.