Pistachio Milk Latte Café (Print View)
Creamy pistachio milk pairs with espresso for a nutty, frothy café-style drink.
# 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 - Immerse pistachios in filtered water and allow to soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios with 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt. Blend until thoroughly smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard the solids or reserve for baking applications.
04 - Transfer pistachio milk to a saucepan and warm gently over medium heat, whisking until steaming but not boiling. Sweeten to taste if desired.
05 - Brew two shots of 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 and stir gently to combine.
07 - Top with reserved milk froth and garnish with crushed pistachios if desired. Serve immediately.
# Expert Advice:
01 -
- Nutty and creamy twist on a classic latte
- Customizable sweetness and dietary options
02 -
- Pistachio milk keeps refrigerated for up to 3 days shake before use
- For an iced latte chill the pistachio milk and pour over ice
03 -
- Try adding a sprinkle of cinnamon or cardamom for extra flavor
- Use oat milk or almond milk as a shortcut if needed