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2 tablespoons butter

 

1/2 cup shredded coconut

1/4 cup chopped pistachios (plus a little extra)

3 tablespoons honey

1/2 teaspoon cardamom

1/2 cinnamon

1/2 nutmeg

1/4 teaspoon fennel

2 cups milk

2 cups coconut milk, well shaken

Sautee coconut in butter until toasted, stirring well.

Add 1/4 cup pistachios, sautéing a little longer.

Add honey and spices and stir.

Add milk and coconut milk, stirring slowly.

Heat but don’t boil.

Froth individual servings in blender or espresso machine if desired. 

CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.

Serve garnished with pistachios.

 

 

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