‘Scorpio Season’
Spicy Pineapple-Pistachio Chai
by Chris McColl of OUR SPOT Coffee + Goods
This theatrical drink is inspired by warming masala spices & fragrant pineapple oleo (a creamy concentrate made by using sugar to extract the essential oils & moisture from pineapple peels or rinds).
It’s balanced & full of surprises— one of Our Spot’s most popular drinks!
ingredients
Pineapple Oleo:
350g pineapple
350g sugar
4oz water
Pistachio Milk Pineapple Foam:
300g Pistachio Milk
200g Pineapple Oleo
2g Smoked Salt
1oz Matcha Shot
Original or Rooibos Masala Soul Chai
Tonka Bean Zest
it’s easy!
For the Pineapple Oleo: mix fresh diced pineapple, including the rinds, and equal parts white sugar (1 :1 ratio) thoroughly.
Let the fruit sit for 48 hours to dissolve the sugar. To further help break the sugar down, you can add 4oz warm water per 700g of pineapple + sugar.
Use an immersion blender to break down the mixture, then strain with a fine mesh chinois for a near buttery pineapple syrup base.
In a whip cream charger, add all your ingredients for the pistachio foam.
Build drink as follows: 5oz water, a shot of Soul Chai (1oz boiling water + 3g chai), 30g pineapple oleo, 2oz Pistachio Pineapple Foam.
Garnish with freshly zested tonka bean + pineapple fronds~
Enjoy!
