Pistachio Milk Latte Creamy (Printer View)
Creamy pistachio milk latte combines espresso and nutty flavor for a modern café experience.
# 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 sea salt
→ Latte
06 - 2 shots espresso or strong brewed coffee (about 2 ounces total)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener (optional)
09 - Crushed pistachios, for garnish (optional)
# Method:
01 - Place raw pistachios in a bowl and cover with cold water. Leave to soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Transfer soaked pistachios to a blender. Add filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt. Blend until completely smooth.
03 - Strain the blended mixture through a nut milk bag or fine mesh sieve set over a pitcher. Discard the solids or reserve for baking applications.
04 - Pour pistachio milk into a saucepan and gently heat over medium, whisking until hot but not boiling. Adjust sweetness if desired.
05 - Brew two shots espresso or prepare strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between two cups, reserving froth. Add espresso to each cup and stir gently to blend.
07 - Spoon reserved froth on top and sprinkle with crushed pistachios if desired. Serve immediately.
# Expert Advice:
01 -
- Naturally dairy-free and gluten-free for a comforting sip
- Homemade pistachio milk gives a beautifully nutty flavor
02 -
- Pistachio milk can be made ahead and lasts up to 3 days in the fridge
- Double-check all flavorings and sweeteners for hidden allergens
03 -
- Chill pistachio milk and pour over ice for an iced latte
- Add cinnamon or cardamom for depth of flavor