ingredients:

for the milkshake base:

• 1 ½ cups vanilla custard or ice cream
• ⅓–½ cup milk (adjust for thickness)
  
• 2 tbsp Pistakio Creamy Pistachio Spread + extra for topping
  
• 1 tsp matcha powder (optional, for color)
  
• 2 tbsp toasted kataifi

for the toasted kataifi:

• 1 tbsp salted butter
  
• ⅓ cup dried kataifi

for the chocolate cup:

• 1 (16 oz) plastic cup
  
• ⅓ cup chocolate chips
  
• ½ tsp coconut oil

instructions:

1. 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.

2. toast the kataifi: in a small pan over medium heat, melt butter and toast the kataifi until golden and crispy. set aside.

3. make the milkshake: in a blender, combine ice cream, milk, Pistakio paste, matcha, and 2 tbsp of the toasted kataifi. blend until smooth.

4. pour the milkshake into the hardened chocolate cup. top with remaining kataifi, crushed pistachios, and a drizzle of Pistakio spread.

5. serve immediately with a wide straw or spoon — and enjoy every bite.

recipe development by @itslivstrong