Pistachio Milk Latte Café Style (Printable View)

Indulge in a creamy latte crafted with homemade pistachio milk and rich espresso for a unique café experience.

# 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 (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

# How To Make It:

01 - Place the pistachios in a bowl and cover them with water. Allow to soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Blend until the mixture is completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard the solids or reserve for baking purposes.
04 - Transfer the pistachio milk to a saucepan and heat gently over medium-low, whisking until hot but not boiling. Sweeten to taste, if desired.
05 - Prepare espresso or strong brewed coffee using preferred method.
06 - Pour hot pistachio milk into two cups, reserving some froth. Add one shot of espresso to each cup and stir gently to combine.
07 - Spoon reserved pistachio milk froth over each latte and garnish with crushed pistachios if desired. Serve immediately.

# Expert Tips:

01 -
  • Nutty, aromatic flavor elevates your coffee experience
  • Easy to make dairy-free and adaptable to sweeteners of choice
02 -
  • Pistachio milk keeps refrigerated for up to 3 days. Shake before use.
  • Contains tree nuts and caffeine. Always check ingredient packaging for hidden allergens.
03 -
  • For an iced latte, chill pistachio milk and pour over ice before adding espresso.
  • Add a sprinkle of cinnamon or cardamom to enhance the nutty flavors.
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