Pistachio Milk Latte Café (Printable)

Rich pistachio milk and espresso combine for a cozy, nutty latte with fragrant warmth and creamy texture.

# What you'll 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 strong brewed coffee (about 2 fluid ounces)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)

# Method:

01 - Place pistachios in a bowl and cover with water; 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 a pinch of sea salt in a blender. Blend until the mixture is exceptionally smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve them for baking.
04 - Gently warm pistachio milk in a saucepan over medium heat, whisking until hot but not boiling. Adjust sweetness according to preference.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, reserving some foam. Add espresso to each cup and gently stir to blend.
07 - Top with reserved foam and garnish with crushed pistachios as desired. Serve immediately.

# Expert Advice:

01 -
  • Naturally dairy-free and vegetarian
  • Unique, cafe-style drink to impress guests
02 -
  • Pistachio milk can be prepared ahead and stored in the fridge for up to 3 days.
  • Double-check sweeteners and vanilla extract to avoid hidden allergens.
03 -
  • For a chilled version, prepare iced latte by pouring the pistachio milk over ice.
  • Add a pinch of cinnamon or cardamom for extra cafe flavor.
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