Save It A creamy and fragrant latte featuring homemade pistachio milk, perfect for a nutty twist on your favorite coffeehouse treat.
I first tried pistachio milk latte after experimenting with leftover pistachios and was delighted by the rich texture and subtle sweetness that rivaled any café version I'd had before.
Ingredients
- Pistachio Milk: 1 cup raw, unsalted pistachios, 3 cups filtered water, 1–2 tbsp maple syrup or honey (optional), 1/2 tsp pure vanilla extract, pinch of sea salt
- Latte: 2 shots (about 60 ml) espresso or strong brewed coffee, 1 1/2 cups homemade pistachio milk, 1 tbsp sugar or sweetener of choice (optional), crushed pistachios (for garnish, optional)
Instructions
- Soak Pistachios:
- Soak the pistachios in water overnight or for at least 6 hours. Drain and rinse well.
- Blend and Flavor:
- Blend soaked pistachios with 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt until very smooth.
- Strain Milk:
- Strain the mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard the solids or reserve for baking.
- Heat Milk:
- Heat pistachio milk gently in a saucepan, whisking until hot but not boiling. Sweeten to taste if desired.
- Brew Espresso:
- Brew espresso or strong coffee.
- Combine Latte:
- Pour hot pistachio milk into cups, reserving some froth. Add espresso to each cup and gently stir to combine.
- Garnish and Serve:
- Spoon remaining froth on top and garnish with crushed pistachios if desired. Serve immediately.
Save It My family enjoyed testing different garnishes, and everyone agreed the crushed pistachios add a delightful crunch and visual appeal at weekend breakfast.
Required Tools
Blender, nut milk bag or fine mesh sieve, saucepan, espresso machine or coffee maker, whisk
Allergen Information
Contains tree nuts (pistachios) and caffeine. Double-check flavorings and sweeteners for hidden allergens.
Nutritional Information (per serving)
Calories: 180, Total Fat: 10 g, Carbohydrates: 15 g, Protein: 5 g
Save It Start your day with a special treat, and enjoy that nutty aroma with every sip.
Common Questions About Recipes
- → How do I make pistachio milk smooth?
After soaking pistachios, blend them thoroughly with water and strain through a nut milk bag or fine mesh sieve for a silky texture.
- → Can I sweeten the latte naturally?
Yes, you can use maple syrup or honey for natural sweetness, adjusting to taste before combining with espresso.
- → Is an espresso machine necessary?
No, strong brewed coffee can substitute for espresso to create a similarly robust base for the latte.
- → Can I make this beverage iced?
Absolutely. Chill the pistachio milk and pour over ice, then add espresso or coffee for a refreshing cold drink.
- → How should I store leftover pistachio milk?
Keep pistachio milk refrigerated in a sealed container for up to three days. Shake well before each use to recombine.
- → Are there alternative milks I can use?
Oat milk or almond milk can be used for convenience or to vary the nutty flavor profile if desired.