To make the pistachio syrup, pour 200 ml of hot water over the pistachios and let them steep for 30 minutes. Then put the pistachios through a sieve and put them in a food processor with 200 ml of hot water and puree them.

Let the mixture steep for 2 hours. Then pour again through a very fine sieve and collect the liquid part (pistachio milk).

Put the pistachio milk with the same amount of sugar in a pot and bring to the boil briefly until the sugar has dissolved. Pour into a sealable bottle and let cool.

Pour 1-2 tablespoons of syrup into a tall glass. Froth the coconut drink and pour over it. Add the espresso and enjoy.

The syrup can be kept refrigerated for approx. 3 months.