Introduction
Chocolate dipped pistachio coffee brings together a strong brew, sweet chocolate and the unmistakable flavour of pistachios. You can make a velvety version at home with espresso, a plant-based drink and pistachio spread. Add a chocolate-dipped rim if you fancy making your mug look as good as it tastes.
The name also belongs to a Green Mountain Coffee Roasters K-Cup coffee. Our homemade drink is a different take on the flavour, rather than a copy of that particular pod.
At LoveRaw®, we reckon a good coffee deserves an equally good biscuit. So there’s a recipe for chocolate dipped pistachio cookies too. They’re crisp, nutty and very happy sitting next to your mug.
What Does Chocolate Dipped Pistachio Coffee Taste Like?
Think of a pistachio mocha with a little extra personality. The coffee gives it a roasted edge, chocolate adds sweetness and depth, and pistachio brings a mellow, nutty flavour.
The balance is up to you. A dark chocolate rim makes the drink look the part and adds a little snap. Pistachio spread stirred into the coffee gives you a smoother, sweeter finish.
If you’re looking for the Green Mountain coffee rather than a homemade recipe, check the pod packaging for its ingredients and brewing directions. The recipe below uses ordinary espresso or strong coffee, so you don’t need that particular pod to make it.
Chocolate Dipped Pistachio Coffee Recipe
This makes one generous mug. The chocolate and chopped pistachios go around the outside of the rim, while cocoa and pistachio spread give the drink its flavour.
Serves: 1
Prep time: 20 minutes, including setting time
Difficulty: Easy
Ingredients
- 15g dairy-free dark chocolate
- 1 teaspoon finely chopped shelled pistachios
- 1 teaspoon cocoa powder
- 1 tablespoon Pistachio Spread "Pistachio Bliss"
- 150ml unsweetened oat drink, or another plant-based drink
- 60ml freshly brewed espresso or strong coffee
- 1 teaspoon maple syrup, optional
Method
- Melt the chocolate in a small heatproof bowl over a pan of gently simmering water. Keep the base of the bowl above the water and stir until smooth.
- Spoon a little melted chocolate around part of the outside rim of a sturdy mug. Sprinkle the chopped pistachios over it, then leave to set whilst you prepare the drink.
- Put the cocoa powder and pistachio spread in a second mug or small jug. Add a splash of the oat drink and stir until you have a smooth paste.
- Heat the remaining oat drink in a small saucepan until steaming. Pour it gradually into the pistachio mixture, stirring as you go.
- Stir in the hot coffee. Taste and add maple syrup if you want a sweeter drink.
- Pour into the decorated mug, keeping the liquid below the chocolate rim. Serve straight away.
A small whisk can help blend the spread into the warm drink. If a little pistachio settles at the bottom, give the coffee another stir before your next sip.
Choose Your Coffee
Espresso gives you a punchy coffee flavour without making the drink too large. Strong coffee from a cafetière or filter works too, though the finished drink may taste a little lighter.
Instant coffee is handy when you want your pistachio fix without getting the equipment out. Make a small, strong coffee with it first, then use the 60ml needed for the recipe.
For a softer coffee flavour, reduce the amount of coffee and add a little more oat drink. If you like your mocha bold, start with the recipe amounts and taste before adding syrup.
Make It Iced
For an iced version, make the cocoa and pistachio paste with a splash of warm oat drink first. This helps the ingredients mix more easily.
Let the coffee cool, then combine it with the paste and the rest of the cold oat drink. Pour over ice in a glass. You can skip the chocolate rim and finish with chopped pistachios instead.
Adjust the Chocolate and Pistachio
Cocoa powder gives the drink a chocolate flavour without making it especially sweet. If you want a more dessert-like coffee, stir in a little extra melted chocolate and taste before adding syrup.
For a stronger pistachio flavour, add another teaspoon of spread. Mix it with a splash of warm drink first so it blends in rather than sitting at the bottom.
Prefer more crunch? Scatter a few finely chopped pistachios on top just before serving. Keep them fairly small so they don’t overwhelm each sip.
Tip: Decorate only part of the mug rim. You’ll get the chocolate-and-pistachio finish without coating the whole edge.
Chocolate Dipped Pistachio Cookies
A coffee this good calls for something to dunk. These small pistachio cookies have crisp edges and a chocolate-dipped finish, with more chopped nuts scattered on top.
Let them cool completely before dipping. Warm cookies can soften the melted chocolate before it has a chance to set.
Serves: 10 cookies
Prep time: 20 minutes, plus chilling and cooling
Cook time: 12 to 15 minutes
Difficulty: Easy
Ingredients
- 70g plant-based block butter, softened
- 40g caster sugar
- ½ teaspoon vanilla extract
- 120g plain flour
- 35g finely chopped shelled pistachios
- 1 teaspoon plant-based drink, if needed
- 80g dairy-free dark chocolate
- 15g finely chopped shelled pistachios, for decorating
Method
- Line a baking tray with baking paper. Heat the oven to 180°C, or 160°C fan.
- Beat the plant-based block butter and caster sugar together in a bowl until combined. Stir in the vanilla.
- Add the flour and 35g chopped pistachios. Mix until a dough forms. If it won’t come together when pressed, add the plant-based drink a little at a time.
- Divide the dough into 10 pieces. Roll each piece into a ball, place on the tray and gently flatten to about 1cm thick.
- Chill the shaped cookies for 15 minutes. Bake for 12 to 15 minutes, until the edges are lightly golden.
- Leave the cookies on the tray for a few minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate in a heatproof bowl over gently simmering water. Dip one side of each cooled cookie into the chocolate, or spoon chocolate over one edge.
- Place the cookies on baking paper and sprinkle with the remaining chopped pistachios. Leave until the chocolate has set.
Getting the Texture Right
Finely chop the pistachios for the dough. Large pieces can make the small cookies harder to shape, whilst finer pieces distribute the flavour through each bite.
Use plant-based block butter rather than a very soft spread if you can. The dough should hold together when pressed, but it doesn’t need much working once the flour is mixed in.
The cookies will be delicate when they first come out of the oven. Give them a few minutes on the tray before moving them, and let them cool fully before deciding whether they’re crisp.
Dipping Without the Drama
Keep water away from the melting chocolate. Even a little water can make it thicken and turn grainy, which makes dipping much trickier.
A small, deep bowl makes it easier to dip the cookies. If your chocolate is too shallow, spoon it over one edge instead. You’ll get the same chocolatey bite with less juggling.
Add the pistachio topping while the chocolate is still wet. Once set, keep the cookies in an airtight container at room temperature for up to three days. If your kitchen is warm, choose a cool spot so the chocolate stays firm.
Ways to Serve Coffee and Cookies Together
The coffee has plenty going on, so the cookies don’t need an elaborate presentation. Put one beside the mug and keep another within easy reach. We won’t judge.
For a sharper contrast, use dark chocolate on both the mug and cookies. If you prefer a sweeter finish, choose a dairy-free chocolate you enjoy eating on its own and use it for the cookie dip.
You can also serve the cookies with a plain coffee. The pistachio and chocolate then do the talking, without the drink competing for attention.
Add a Little Extra Crunch
Chopped Pistachio Butter Cups make a treat alongside the coffee, or you could serve one with the cookies instead of decorating the mug. Keep the pieces separate from the hot drink if you want them to hold their shape.
For a simpler plate, set out the cookies with a few extra pistachios. That’s enough to echo the flavour in the coffee without adding another topping.
Make the Recipes Your Own
These recipes are flexible, but a few swaps will change the result. Choose the one that suits the flavour or texture you want.
- For a less sweet drink: Leave out the maple syrup and use unsweetened oat drink. Taste after adding the pistachio spread.
- For a bigger chocolate hit: Add a little melted dark chocolate to the coffee as well as decorating the rim.
- For a lighter-looking cookie: Dip only one edge rather than half the biscuit. You’ll still get chocolate in each bite if you start at that end.
- For more pistachio crunch: Add a little extra chopped pistachio on top of the wet chocolate.
- For a coffee-free drink: Leave out the coffee and make a warm pistachio and chocolate drink with the oat drink, cocoa and spread.
If you’re making either recipe without dairy, check the labels on the chocolate, plant-based butter and other ingredients you choose. Ingredients and allergy warnings can vary between products.
A Properly Chocolatey Finish
Chocolate dipped pistachio coffee is easy to make your own, whether you want a bold mocha or a sweeter, pistachio-forward mug. The cookies add the crunch, and they’re just as good with a straightforward brew.
- Use strong coffee if you want it to stand up to the chocolate and spread.
- Cool the cookies completely before dipping them.
- Taste the drink before adding extra sweetness.
Tip: For your next mug, try our LoveRaw Pistachio Spread "Pistachio Bliss" stirred into the warm coffee.
FAQ
Does Green Mountain Chocolate Dipped Pistachio Coffee Contain Dairy?
The product name alone doesn’t establish its ingredients or suitability for an allergy. Please check the packaging for full allergy information, as cross-contamination is possible.
Can I Make Pistachio Coffee Without a Coffee Machine?
Yes. Make 60ml of strong instant coffee and use it in place of the espresso in the recipe. You can adjust the strength to suit your taste.
Can I Use Unsalted Pistachios for the Cookies?
Yes, unsalted shelled pistachios work well. Chop them finely for the dough and keep a little aside for the chocolate topping.
Can I Make the Cookies Ahead of Time?
Yes. Once the chocolate has set, store the cookies in an airtight container at room temperature for up to three days. Keep them somewhere cool so the chocolate stays firm.
