Pistachio Milk Latte Café (Print Version)
Creamy pistachio milk blends with espresso for a rich, nutty, café-inspired beverage experience.
# 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 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)
# Method:
01 - Place pistachios in a bowl and cover with water. Allow to soak overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Blend until the mixture is completely smooth.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for use in baking.
04 - Pour strained pistachio milk into a saucepan and gently heat, whisking occasionally, until steaming 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 two cups, reserving some froth. Pour espresso into each cup and gently stir to combine.
07 - Top each latte with reserved milk froth and garnish with crushed pistachios if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Nutty and flavorful homemade milk elevates your latte experience
- Customizable sweetness and suitable for vegetarian and gluten-free diets
02 -
- Pistachio milk keeps refrigerated for up to 3 days shake before use
- Contains tree nuts and caffeine always check sweeteners for allergens
03 -
- Chill pistachio milk and pour over ice for a refreshing iced latte
- A sprinkle of cinnamon or cardamom adds warmth and extra flavor