ingredients:
for the milkshake base:
- 1½ cups (360ml) vanilla custard or ice cream
- ⅓–½ cups (80–120ml) milk (adjust for thickness)
- 2 tbsp (30g) Pistakio Cream + extra for topping
- 1 tsp (2g) matcha powder (optional, for color)
- 2 tbsp (11g) toasted kataifi
for the toasted kataifi:
- 1 tbsp salted butter
- ⅓ cup (30g) dried kataifi
for the chocolate cup:
- 1 (16 oz) plastic cup
- ⅓ cup (55g) chocolate chips
- ½ tsp (2ml) coconut oil
instructions:
- start by making the chocolate cup: melt chocolate chips with coconut oil until smooth. let cool slightly, then pour into the plastic cup. turn and tilt until the inside is fully coated. freeze until hardened.
- toast the kataifi: in a small pan over medium heat, melt butter and toast the kataifi until golden and crispy. set aside.
- make the milkshake: in a blender, combine ice cream, milk, Pistakio Cream, matcha, and 2 tbsp of the toasted kataifi. blend until smooth.
- pour the milkshake into the hardened chocolate cup. top with remaining kataifi, crushed pistachios, and a drizzle of Pistakio Cream.
- serve immediately with a wide straw or spoon — and enjoy every bite.
