Pistachio Milk Latte Café (Printable version)

Creamy, nutty pistachio milk meets espresso for a flavorful, modern café beverage. Vegetarian and gluten-free.

# Ingredient List:

→ Pistachio Milk

01 - 1 cup raw, unsalted pistachios
02 - 3 cups filtered water
03 - 1–2 tablespoons maple syrup or honey, optional
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch sea salt

→ Latte

06 - 2 shots (about 2 ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk, prepared above
08 - 1 tablespoon sugar or sweetener of choice, optional
09 - Crushed pistachios for garnish, optional

# How to Make It:

01 - Soak pistachios in water overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios with filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend until completely smooth.
03 - Pour the mixture through a nut milk bag or fine mesh sieve into a pitcher, separating liquid from solids. Reserve solids for baking or discard.
04 - Warm pistachio milk gently in a saucepan over medium heat, whisking frequently. Ensure milk is hot but does not boil. Sweeten to taste if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, saving some froth. Add espresso to each cup and stir gently to integrate.
07 - Top each latte with reserved milk froth and optional crushed pistachios. Serve immediately.

# Expert Suggestions:

01 -
  • Easy homemade nut milk with minimal prep
  • Customizable sweetness and flavor
  • No dairy means it is perfect for plant-based diets
  • Rich in healthy fats from pistachios
  • Modern cafe style drink you can make in twenty minutes
02 -
  • Dairy free and gluten free so perfect for sensitive diets
  • Pistachios bring Vitamin B6 and heart healthy fats
  • Homemade nut milk keeps for three days in the fridge
03 -
  • Blend pistachios extra fine to avoid gritty milk
  • Always strain thoroughly for smooth silky texture
  • Do not let pistachio milk boil or you will lose flavor and risk curdling

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