Pistachio Milk Latte Café (Printable)

Smooth pistachio milk combines with espresso and vanilla for a creamy, 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 (about 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

# Method:

01 - Place pistachios in a bowl and cover with water. Allow to 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 sea salt in a blender. Blend on high speed until completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze or press to extract liquid. Discard solids or reserve for other uses.
04 - Transfer strained pistachio milk to a saucepan. Whisk gently over medium heat until hot but not boiling. Sweeten to taste as desired.
05 - Brew espresso or strong coffee using your preferred method.
06 - Pour hot pistachio milk into serving cups, reserving froth. Add espresso to each cup and stir gently to combine.
07 - Top with reserved pistachio milk froth and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Nutty, creamy flavor unlike any standard latte
  • Homemade plant-based milk for a fresh touch
02 -
  • Pistachio milk keeps refrigerated for up to 3 days and should be shaken before use.
  • Contains tree nuts and caffeine: double-check all ingredients if allergies are a concern.
03 -
  • For an iced version, chill the pistachio milk and serve over ice.
  • A dash of cinnamon or cardamom gives added warmth and flavor.
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