Clean version of Starbucks Pistachio Rose Mocha with Cookies – Secret Menu


Does clean mean boring?

I went into Starbucks and was excited to hear about this new drink for February a “Pistachio and Rose Mocha”. I love new exciting flavours but I knew this drink although exciting would be loaded with crazy sugar and in the end make me feel rotten. The lovely barista allowed me to taste the syrup and I was surprised that it was not a heavy rose taste but more of a sweet cherry.

I was a little disappointed and started thinking how I could make this marriage of unique flavours into a clean version but with more flavour kick. So I thought homemade Pistachio nut milk with rose water over my espresso and matching rose and pistachio cookies to dunk into your pastel green coffee with pink whipped cream. I was so excited all this gorgeousness and it is super healthy leaving your taste buds and stomach happy! Give this version a try! Let me know what you think.


Rose Pistachio Latte

coconut milk
rose water
few drops of beetroot juice

raw honey

Pistachio milk:
100g raw pistachios
Soak pistachios overnight in cold water. Then drain and rinse nuts add to a blender with 500ml of fresh water and blend for a few minutes. Then pour the milk through a nut milk bag and squeeze out all the liquid.
Beetroot coconut whipped cream:
Chill a can of coconut milk in the fridge for a few hours. Spoon out coconut cream and use a hand mixer to beat the coconut cream with honey and beetroot juice till pink and blended.
Heat your pistachio milk and add a few drops of rose water. Pour over brewed espresso and add a dollop of pink coconut cream and a sprinkle of pistachios. Enjoy with rose pistachio cookies.

Rose Pistachio Cookies

150g Almonds raw
50g Pistachios raw
3 Tbsp coconut oil
200g dates
4 tsp rose water
Blend in your food processor almonds and pistachios till they are a course flour. Add the coconut oil that is unmelted or chilled and pulse till fully mixed with the ground nuts. Add your pitted dates and blend until dates brake down. Add rose water 4 tsp or more if you like a stronger flavour. Roll cookies dough into small balls and place on a baking tray few inches apart. Put into a preheated oven 180c/350f for 10-12 minutes until golden brown.


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