Pistachio Milk Latte Café (Print View)

Creamy latte with homemade pistachio milk and espresso for a nutty, café-style beverage experience.

# 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 (about 2 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)

# Directions:

01 - Place raw pistachios in a bowl, cover with water, and soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend on high until smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve over a pitcher. Squeeze to extract liquid, discarding solids or reserving for baking.
04 - Transfer pistachio milk to a saucepan and warm over medium heat, whisking until heated through but not boiling. Sweeten to taste if desired.
05 - Brew 2 shots of espresso or strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between two cups, reserving some froth. Add espresso to each cup and gently stir to combine.
07 - Top each latte with reserved froth and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Unique, nutty flavor that transforms your usual coffee routine
  • Homemade pistachio milk makes it naturally dairy-free and gluten-free
02 -
  • Pistachio milk keeps in the refrigerator for up to 3 days; always shake before using.
  • You can use oat milk or almond milk if you need a quicker alternative.
03 -
  • Try chilling the pistachio milk and pouring it over ice for a refreshing iced latte.
  • Add a sprinkle of cinnamon or cardamom for fragrant flavor variation.
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