Pistachio Milk Latte Twist (Printable Version)
A creamy latte featuring pistachio milk, espresso, and vanilla for a fresh, nutty café-inspired 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 (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)
# Steps to Follow:
01 - Place the pistachios in a bowl and cover with water. Soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until fully smooth.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Warm pistachio milk in a saucepan over medium heat, whisking until hot but not boiling. Adjust sweetness if desired.
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 until incorporated.
07 - Top each cup with froth and garnish with crushed pistachios as desired. Serve immediately.
# Additional Tips::
01 -
- Satisfying nutty flavor and creamy texture
- Easy to make at home with simple ingredients
02 -
- Pistachio milk keeps refrigerated for up to 3 days. Shake before use.
- Contains tree nuts and caffeine. Double-check all added ingredients for allergens.
03 -
- For an iced latte, simply chill the pistachio milk and serve over ice.
- Add a sprinkle of cinnamon or cardamom for extra aroma and flavor.