makes 1 shake | easy | total time: 30 minutes

WATCH HOW TO MAKE IT

a creamy, dreamy, and crispy pistachio milkshake poured into a chocolate-lined cup, finished with buttery toasted kataifi, crushed pistachios, and an extra drizzle of Pistakio.
crunchy, cold, and wildly indulgent — this one’s a showstopper.

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:

• 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 paste, 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 spread.

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

recipe development by @itslivstrong