Pistachio Milk Latte Café (Printable)

Creamy pistachio milk blends with espresso for a nutty, aromatic café-style latte treat.

# 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 sea salt

→ Latte

06 - 2 shots espresso or strong brewed coffee (about 2 ounces)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)

# How to make it:

01 - Place pistachios in a bowl and cover with water. Let soak overnight or for a minimum of 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 completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Transfer strained pistachio milk to a saucepan. Gently warm over medium heat, whisking continuously. Add sugar or sweetener if preferred. Do not allow to boil.
05 - Brew espresso shots or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, reserving foam. Add espresso to each cup and gently stir to combine.
07 - Top each serving with reserved froth and crushed pistachios if desired. Serve immediately.

# Recipe Expert Tips:

01 -
  • Unique nutty flavor brings a café-style experience to your kitchen
  • Homemade pistachio milk makes this latte rich and creamy
02 -
  • Pistachio milk keeps refrigerated for up to 3 days shake before use
  • Contains tree nuts and caffeine always double-check flavorings for allergens
03 -
  • Use oat milk or almond milk as a shortcut for busy mornings
  • Save pistachio pulp for baking or smoothies
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