Pistachio Milk Latte Café Style (Print)

Velvety pistachio milk blends with espresso for a fragrant, nutty coffeehouse-style latte.

# 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 sea salt

→ Latte

06 - 2 shots (about 2 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 and cover with water. Soak overnight or at least 6 hours, then drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Transfer pistachio milk to a saucepan and heat gently, whisking until hot but not boiling. Add sugar or sweetener if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, reserving some froth. Add espresso to each cup and stir gently to blend.
07 - Top with remaining milk froth and a sprinkle of crushed pistachios. Serve immediately.

# Chef Secrets:

01 -
  • Creamy texture and naturally nutty flavor
  • Easy to make at home for a specialty café drink
02 -
  • Pistachio milk keeps refrigerated for up to 3 days, so you can prep ahead
  • This latte contains tree nuts and caffeine, so check for allergies before serving
03 -
  • For an iced version, chill the pistachio milk and pour over ice
  • Add a sprinkle of cinnamon or cardamom for an extra layer of flavor
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