Pistachio Milk Latte Coffee (Print)

Smooth pistachio milk blends perfectly with espresso for a rich, nut-infused latte experience.

# 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 sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)

# Directions:

01 - Place 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 sea salt in a blender. Blend on high speed until completely smooth.
03 - Strain the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve them for baking.
04 - Pour pistachio milk into a saucepan and warm gently over medium heat, whisking until steaming but not boiling. Sweeten to taste if desired.
05 - Prepare espresso or brew a strong cup of coffee using your preferred method.
06 - Pour hot pistachio milk into cups, reserving some froth. Add espresso to each cup and stir gently to incorporate.
07 - Top with reserved milk froth and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Unique nutty flavor with real pistachios
  • Easy to customize and make at home
02 -
  • Pistachio milk will separate if left to sit, so shake before using.
  • This recipe contains tree nuts and caffeine.
03 -
  • For an iced latte, chill pistachio milk and pour over ice before adding coffee.
  • Add a pinch of cinnamon or cardamom for a subtle flavor boost.
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