Pistachio Milk Latte Café (Printable)
Creamy pistachio milk and espresso combine for a fragrant, nut-infused latte served hot or iced.
# What You Need:
→ 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 1/4 cup 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 let 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 until completely smooth.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard the solids or set aside for baking.
04 - Pour pistachio milk into a saucepan and heat gently, whisking until steaming but not boiling. Adjust sweetness with sugar or sweetener, if desired.
05 - Pull two shots of espresso or brew 1/4 cup of strong coffee using your espresso machine or coffee maker.
06 - Divide hot pistachio milk evenly between two cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Spoon reserved froth on top; garnish with crushed pistachios as desired. Serve immediately.
# Expert Advice:
01 -
- Homemade pistachio milk adds a unique, rich flavor.
- Easy to customize for hot or iced lattes.
02 -
- Pistachio milk keeps refrigerated for up to 3 days.
- Contains tree nuts and caffeine.
03 -
- For an iced version, chill pistachio milk and pour over ice.
- Try adding a sprinkle of cinnamon or cardamom for extra flavor.