Pistachio Milk Latte Café Style (Printable Version)
Creamy pistachio milk latte with espresso. Nutty flavor and silky texture for a café-inspired beverage.
# The Ingredients 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 Assembly
06 - 2 shots (2 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)
# Step-by-Step Instructions:
01 - Place pistachios in a bowl and cover with filtered water. Refrigerate and 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, pressing out as much liquid as possible. Discard or reserve solids for baking.
04 - Transfer pistachio milk to a saucepan. Warm gently over medium heat, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Prepare 2 shots of espresso or brew a strong coffee using your preferred method.
06 - Divide the heated pistachio milk between two cups, reserving some frothy milk. Add espresso to each cup and gently stir to combine.
07 - Spoon reserved froth onto each latte and garnish with crushed pistachios if desired. Serve immediately.
# Additional Tips::
01 -
- Features homemade pistachio milk for unique flavor
- Easy to make and can be served hot or iced
02 -
- Pistachio milk keeps refrigerated for up to 3 days
- This recipe contains tree nuts and caffeine
03 -
- For an iced latte, chill the pistachio milk and pour over ice
- Add cinnamon or cardamom for extra flavor complexity