Pistachio Milk Latte Coffee (Print Version)
Creamy pistachio milk meets aromatic espresso for a nutty, fragrant modern café beverage.
# 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 of sea salt
→ Latte Preparation
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 a minimum of 6 hours, then drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until the mixture is exceptionally smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids, or save for baking if desired.
04 - Transfer pistachio milk to a saucepan and warm gently, whisking continuously until hot but not boiling. Adjust sweetness as preferred.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Spoon reserved froth onto each latte and garnish with crushed pistachios if desired. Serve immediately.
# Expert Advice:
01 -
- Nutty homemade milk creates a flavorful, unique base
- Easy to personalize with sweetener and spice
02 -
- Pistachio milk keeps refrigerated for up to 3 days, shake before use
- Contains tree nuts and caffeine, check your sweetener for allergens
03 -
- For iced latte, chill the pistachio milk and serve over ice
- Add a sprinkle of cinnamon or cardamom for extra flavor