Pistachio Milk Latte Café Style (Print Version)

Velvety pistachio milk combines with espresso for a nutty, aromatic café-style latte in just minutes.

# Components:

→ 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 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 the pistachios in a bowl and cover with water. 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 a pinch of 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 purposes.
04 - Gently heat pistachio milk in a saucepan, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Prepare espresso shots or brew 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 - Spoon reserved froth on top of each serving and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Impressively rich and creamy texture using real pistachios
  • Easy to make at home for a café-style treat
02 -
  • Pistachio milk keeps refrigerated for up to 3 days just shake before using
  • You can use oat or almond milk as a shortcut if pistachios are unavailable
03 -
  • Chill the pistachio milk and pour over ice for an iced latte version
  • Add a sprinkle of cinnamon or cardamom for an extra layer of flavor
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