Pistachio Milk Latte Café (Print)

Creamy pistachio milk blends with coffee for a nutty, modern café beverage that's easy and delicious.

# Ingredients:

→ 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 (approximately 2 fluid ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or sweetener of choice, optional
09 - Crushed pistachios, for garnish, optional

# Instructions:

01 - Place raw pistachios in a bowl and cover with water. Allow to soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking if desired.
04 - Transfer strained pistachio milk to a saucepan. Warm gently over medium heat, whisking until hot but not boiling. Sweeten further to taste if preferred.
05 - Brew espresso or strong coffee using your preferred method.
06 - Divide hot pistachio milk between serving cups, retaining some froth. Pour espresso into each cup and stir to blend.
07 - Spoon reserved milk froth atop each latte and sprinkle with crushed pistachios as desired. Serve immediately.

# Pro Tips:

01 -
  • Easy homemade pistachio milk for a unique flavor
  • Customizable sweetness and perfect for vegetarian and gluten-free diets
02 -
  • Pistachio milk can be stored in the fridge for up to 3 days. Shake before using each time.
  • This recipe contains tree nuts and caffeine, so check sweeteners and flavorings for possible hidden allergens.
03 -
  • For an iced version, chill pistachio milk and pour over ice then add espresso.
  • Add a sprinkle of cinnamon or cardamom for an extra layer of flavor.
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