Pistachio Milk Latte Café (Printer View)
Creamy pistachio milk blends with espresso for a smooth, nutty café-inspired 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
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
# Method:
01 - Place raw, unsalted 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, pure vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend until completely smooth.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher, pressing to extract milk. Discard solids or save for baking.
04 - Transfer pistachio milk to a saucepan and gently heat over medium, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew espresso shots or strong coffee using preferred method.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and gently stir to incorporate.
07 - Spoon reserved milk froth onto each latte and garnish with crushed pistachios if desired. Serve immediately.
# Expert Advice:
01 -
- Wholesome homemade pistachio milk elevates your daily coffee.
- Easy to prepare and brings a luxurious cafe flavor to your kitchen.
02 -
- Pistachio milk can be chilled for an iced latte version.
- Store leftover homemade pistachio milk refrigerated up to 3 days and shake before use.
03 -
- Use oat milk or almond milk for a handy shortcut if you are short on time.
- Reserve strained pistachio solids and add to muffin batter or oatmeal for less waste.