Pistachio Milk Latte Café Style (Printable)
Cafe-style pistachio milk latte combines homemade nut milk with espresso for a smooth, aromatic beverage.
# 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 of sea salt
→ Latte
06 - 2 shots (approximately 2 ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener, optional
09 - Crushed pistachios for garnish, optional
# Method:
01 - Immerse pistachios in water overnight or for a minimum of 6 hours. After soaking, drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process on high until completely smooth.
03 - Transfer blended mixture into a nut milk bag or fine mesh sieve set over a pitcher. Squeeze or press to extract milk; discard solids or reserve them for baking.
04 - Pour pistachio milk into a saucepan and gently heat while whisking, until hot but not boiling. Adjust sweetness if desired.
05 - Brew two shots of espresso or a strong coffee using preferred equipment.
06 - Divide hot pistachio milk between serving cups, reserving some froth. Add one shot of espresso to each cup and gently mix to combine.
07 - Top each latte with reserved pistachio milk froth. Add a sprinkle of crushed pistachios if desired and serve immediately.
# Expert Advice:
01 -
- Creamy homemade pistachio milk creates a luxurious latte experience
- Nutty flavor and easy to customize for dietary needs
02 -
- Pistachio milk keeps refrigerated for up to 3 days; shake before use
- Contains tree nuts and caffeine, check all flavorings for allergens
03 -
- For iced pistachio lattes, chill the milk and pour over ice for a refreshing treat
- Try adding a pinch of cinnamon or cardamom to boost flavor complexity