Pistachio Milk Latte Café (Print View)

Enjoy a creamy latte with rich pistachio milk for a unique coffeehouse twist on your daily brew.

# Components:

→ Pistachio Milk

01 - 1 cup raw, unsalted pistachios
02 - 3 cups filtered water
03 - 1 to 2 tablespoons maple syrup or honey (optional)
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of sea salt

→ Latte

06 - 2 shots espresso or strong brewed coffee (about 2 ounces total)
07 - 1 1/2 cups homemade pistachio milk (from above)
08 - 1 tablespoon sugar or sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)

# Directions:

01 - Place pistachios in a bowl and cover with water. Soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios with 3 cups filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Blend until exceptionally smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard or reserve the solids for baking.
04 - Transfer pistachio milk to a saucepan and heat gently, whisking until hot but not boiling. Adjust sweetness to taste if desired.
05 - Brew two shots of espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, retaining some froth. Add espresso to each cup and mix gently to combine.
07 - Spoon remaining milk froth on top and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Offers a rich, nutty flavor for unique café-style enjoyment
  • Vegetarian, gluten-free, and easily adapted to preferences
02 -
  • Pistachio milk keeps refrigerated for up to 3 days, shake before use
  • This drink contains tree nuts and caffeine, always double-check flavorings and sweeteners for hidden allergens
03 -
  • Use oat milk or almond milk as a shortcut for the nut base if needed
  • Always strain the pistachio mixture thoroughly for the creamiest texture
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