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Pistachio Cream is dessert in a champagne flute. Brandy and pistachio liqueur are blended with vanilla ice cream into a thick, nutty shake, then poured into a chilled flute. It sits somewhere between a milkshake and a classic after-dinner drink, and it makes the most sense served in place of dessert rather than after it.
The pistachio liqueur brings a toasted, gently sweet nut flavor, while the brandy adds warmth and keeps the drink from tasting like plain ice cream. The vanilla ties it together and gives it body. The key is the blend: a few seconds at low speed keeps it thick and spoonable, while blending too long melts the ice cream into something thin.
Glass: Champagne flute | Strength: Light | Serves: 1 | Prep Time: 3 minutes
Bartenders tip: Put the flute in the freezer for a few minutes before you blend, so the drink stays thick longer. Pistachio liqueurs vary a lot, from clear spirits to pale green cream liqueurs, and the cream style gives a richer result. A pinch of chopped pistachios on top makes a nice finish. If the blend is too thick to pour, a splash of cold milk loosens it without diluting the flavor.
Steps
- Add the brandy, pistachio liqueur and vanilla ice cream to a blender.
- Blend briefly at low speed until smooth but still thick.
- Pour into a chilled champagne flute and serve.
