Save A creamy and fragrant latte featuring homemade pistachio milk, perfect for a nutty twist on your favorite coffeehouse treat.
When I made my first pistachio milk latte at home, I was amazed by how creamy and flavorful it turned out. The process is simple, and the aroma reminds me of cozy mornings with fresh coffee.
Ingredients
- Pistachio Milk: 1 cup raw, unsalted pistachios, 3 cups filtered water, 1 2 tbsp maple syrup or honey (optional), 1/2 tsp pure vanilla extract, pinch of sea salt
- Latte: 2 shots (about 60 ml) espresso or strong brewed coffee, 1 1/2 cups homemade pistachio milk (from above), 1 tbsp sugar or sweetener of choice (optional), crushed pistachios, for garnish (optional)
Instructions
- Soak Pistachios:
- Soak the pistachios in water overnight or for at least 6 hours. Drain and rinse well.
- Blend Ingredients:
- Blend soaked pistachios with 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt until very smooth.
- Strain Mixture:
- Strain the mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard the solids or reserve for baking.
- Heat Pistachio Milk:
- Heat pistachio milk gently in a saucepan, whisking until hot but not boiling. Sweeten to taste if desired.
- Brew Coffee:
- Brew espresso or strong coffee.
- Assemble Latte:
- Pour hot pistachio milk into cups, reserving some froth. Add espresso to each cup and gently stir to combine.
- Garnish and Serve:
- Spoon remaining froth on top and garnish with crushed pistachios if desired. Serve immediately.
Save Sharing this latte with my sister on Sunday mornings has become our little tradition. Each sip brings back fun memories of experimenting with homemade drinks and laughing together in the kitchen.
Flavor Variations
Add a sprinkle of cinnamon or cardamom to the milk for an aromatic twist that pairs wonderfully with the pistachio essence.
Serving Suggestions
Make it an iced latte by chilling the pistachio milk and pouring it over ice, or serve hot for cozy comfort on chilly days.
Nutrition and Storage
Each serving has about 180 calories, 10 g fat, 15 g carbohydrates, and 5 g protein. Store leftover milk in the refrigerator and use within 3 days.
Save This pistachio milk latte is easy to customize and sure to brighten your routine. Sip slowly and enjoy the nutty aroma in every cup.
Recipe FAQ
- → How do I make pistachio milk?
Soak raw pistachios, then blend with water, vanilla, and sweetener; strain for smooth pistachio milk.
- → Can I use other nuts for this latte?
Yes, you can substitute almonds or cashews to create different flavored nut milk variations for your beverage.
- → How do I garnish the latte?
Top with reserved froth and sprinkle crushed pistachios for a decorative, crunchy finish.
- → Is it possible to make this iced?
Absolutely. Chill the pistachio milk and pour over ice, then add your brewed espresso for a refreshing twist.
- → How long does homemade pistachio milk last?
Pistachio milk keeps fresh in the refrigerator for up to three days. Shake well before each use.
- → Can I use a regular coffee maker instead of espresso?
You can substitute strong brewed coffee for espresso if preferred, adjusting the amount based on taste.