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.
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