Pistachio Milk Latte Café (Print)

Velvety pistachio milk meets rich espresso for a nutty, aromatic café-inspired drink.

# 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 fluid ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener (optional)
09 - Crushed pistachios, for garnish (optional)

# Directions:

01 - Place pistachios in water and 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 sea salt in a blender. Process until 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 - Warm pistachio milk gently in a saucepan, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew espresso or strong coffee using your preferred method.
06 - Pour hot pistachio milk into cups, reserving some froth. Add espresso and stir gently to combine.
07 - Top each cup with reserved froth and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Unique nutty flavor profile
  • Vegetarian and gluten-free option
02 -
  • Pistachio milk keeps refrigerated for up to 3 days
  • Contains tree nuts and caffeine
03 -
  • Chill the pistachio milk and pour over ice for a refreshing iced version
  • Add a sprinkle of cinnamon or cardamom for an aromatic twist

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