Pistachio Milk Latte Café (Print)
Creamy pistachio milk and bold espresso create a cozy café drink with a rich, nutty finish.
# 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. Blend until completely 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 - Transfer pistachio milk into a saucepan and warm over medium heat, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew espresso or strong brewed coffee using your preferred method.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and gently stir to combine.
07 - Spoon remaining froth on top, garnish with crushed pistachios as desired, and serve immediately.
# Expert Advice:
01 -
- Homemade pistachio milk makes for a unique and creamy beverage
- Easy to prepare with simple ingredients
02 -
- Pistachio milk keeps refrigerated for up to 3 days; shake before use
- Contains tree nuts and caffeine so check for allergens and consult dietary needs
03 -
- For an iced version, chill the pistachio milk and pour over ice
- A sprinkle of cinnamon or cardamom adds an aromatic twist