Pistachio Milk Latte Creamy Twist (Print)
A smooth espresso latte with homemade pistachio milk for a fragrant nutty café treat.
# Ingredients:
→ 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 (about 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
# 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, filtered water, vanilla extract, maple syrup or honey, and sea salt. Blend on high speed until smooth.
03 - Strain the blended pistachio mixture through a nut milk bag or fine mesh sieve into a pitcher. Set aside solids for baking or discard.
04 - Transfer strained pistachio milk to a saucepan and warm gently over medium heat, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Prepare espresso or strong brewed coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between cups, reserving some froth. Add espresso to each cup and gently stir to combine.
07 - Top with reserved milk froth and garnish with crushed pistachios if desired. Serve immediately.
# Expert Tips:
01 -
- Nutty homemade milk adds unique flavor
- Easy to adapt for dietary needs
02 -
- Pistachio milk keeps refrigerated for up to 3 days shake before use
- Contains tree nuts and caffeine check sweeteners for allergens
03 -
- For an iced version chill pistachio milk and pour over ice
- Add a sprinkle of cinnamon or cardamom for extra flavor