Pistachio Milk Latte Café (Print Version)

Fresh pistachio milk and espresso combine for a creamy, aromatic café-style beverage with a nutty touch.

# Ingredient List:

→ 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 preferred sweetener (optional)
09 - Crushed pistachios, for garnish (optional)

# Steps:

01 - Submerge pistachios in water and let soak overnight or for a minimum of 6 hours; drain and rinse thoroughly before use.
02 - Combine soaked pistachios with filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until mixture is completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze or press to extract as much liquid as possible; discard or reserve solids for other use.
04 - Transfer strained pistachio milk to a saucepan and warm gently over medium heat, whisking until hot but not boiling. Adjust sweetness to preference.
05 - Prepare espresso shots or strong brewed coffee using your preferred method.
06 - Pour hot pistachio milk into two cups, reserving some froth. Add espresso to each cup and gently stir to blend.
07 - Spoon extra froth onto each latte and lightly sprinkle with crushed pistachios if desired. Serve immediately.

# Helpful Hints:

01 -
  • Unique pistachio flavor elevates your morning coffee
  • Dairy-free and easy to customize for different diets
02 -
  • Pistachio milk keeps refrigerated for up to 3 days; always shake before use
  • You can use oat milk or almond milk instead for a shortcut
03 -
  • Use fresh, high quality pistachios for best flavor
  • Save strained pistachio pulp for baking cookies or adding to oatmeal
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