Pistachio Milk Latte Café (Print version)

Creamy pistachio milk blends with espresso for a rich, nutty café-style drink. Easy, modern, and vegetarian-friendly.

# What You 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 preferred sweetener, optional
09 - Crushed pistachios for garnish, optional

# How to Make:

01 - Soak pistachios in water 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. Blend until mixture is completely smooth.
03 - Pass blended pistachio milk through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for secondary uses.
04 - Transfer pistachio milk to a saucepan and gently warm over medium heat, whisking until hot but not boiling. Adjust sweetness as preferred.
05 - Brew espresso or strong coffee using your chosen equipment.
06 - Pour heated pistachio milk into serving cups, reserving some froth. Add espresso to each and stir gently.
07 - Top with reserved froth and sprinkle with crushed pistachios if desired. Serve immediately.

# Expert tips:

01 -
  • Homemade pistachio milk gives a fresh, vibrant flavor
  • Easy, gluten-free, and vegetarian beverage suitable for many diets
02 -
  • Pistachio milk keeps for up to 3 days refrigerated. Shake well before using.
  • This recipe contains tree nuts and caffeine. Check your sweeteners and vanilla for hidden allergens.
03 -
  • For iced latte, chill pistachio milk and pour over ice before adding espresso.
  • Add a sprinkle of cinnamon or cardamom for extra warmth and flavor.
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