Pistachio Milk Latte Café (Print View)

Creamy pistachio milk combined with rich espresso for a fragrant, nutty café-style beverage.

# 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)
07 - 1 1/2 cups homemade pistachio milk
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 at least 6 hours, then drain and rinse thoroughly.
02 - Combine soaked pistachios with filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend until very smooth.
03 - Pour mixture through a nut milk bag or fine mesh sieve into a pitcher to separate liquid from solids. Discard pulp or reserve for baking.
04 - Warm pistachio milk gently in a saucepan over medium heat, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Prepare espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, keeping some froth aside. Add espresso to each cup and gently stir to blend.
07 - Top each beverage with reserved froth and sprinkle with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Features homemade pistachio milk for a unique flavor
  • Easy and quick cafe-style beverage you can make at home
02 -
  • Pistachio milk keeps in the fridge for up to 3 days; shake before each use
  • This beverage contains caffeine and tree nuts, check for allergens in all ingredients
03 -
  • For iced latte, chill pistachio milk and pour over ice before adding espresso
  • Add a sprinkle of cinnamon or cardamom for extra cozy flavor
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