Pistachio Milk Latte Café (Print View)

A frothy blend of pistachio milk and espresso creates a smooth, aromatic café beverage with a nutty twist.

# Components:

→ Pistachio Milk

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

→ Latte

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

# Preparation Steps:

01 - Submerge pistachios in water and allow to soak overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend until completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or set aside for baking use.
04 - Warm pistachio milk in a saucepan over gentle heat, whisking until hot but without letting it boil. Add sugar or sweetener as preferred.
05 - Brew espresso or strong coffee according to equipment instructions.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and gently stir. Top with remaining froth and garnish with crushed pistachios if desired. Serve at once.

# Expert Advice:

01 -
  • Delivers a unique and luxurious twist on the traditional latte
  • Vegetarian and gluten-free, using wholesome ingredients
02 -
  • Homemade pistachio milk lasts up to 3 days in the fridge; shake before use
  • Contains tree nuts and caffeine, so check ingredients if serving to guests with allergies
03 -
  • For an iced version, chill the pistachio milk and pour over ice
  • Add a dash of cinnamon or cardamom for a fragrant twist
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