Pistachio Milk Latte Café (Printable)

A creamy latte with homemade pistachio milk and espresso. A nutty, fragrant café beverage that is easy to make at home.

# 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 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 sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)

# Directions:

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, 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Process until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze or press to extract all liquid. Discard solids or reserve for other uses.
04 - Pour pistachio milk into a saucepan and warm gently over medium heat, whisking continuously until hot but not boiling. Adjust sweetness if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between two cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Top lattes with reserved froth and garnish with crushed pistachios if desired. Serve immediately.

# Expert Advice:

01 -
  • Café-style latte with rich pistachio flavor
  • Easy to make and customize at home
02 -
  • Pistachio milk keeps refrigerated for up to 3 days. Always shake before use.
  • This latte contains tree nuts and caffeine, so double-check ingredients for allergens if serving others.
03 -
  • For iced pistachio latte, chill the milk and serve over ice.
  • Add a pinch of cinnamon or cardamom for extra flavor complexity.
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