Pistachio Milk Latte Café Recipe
Introduction
Enjoy a creamy and nutty twist on your usual coffee with this delightful Pistachio Milk Latte Café. Made from homemade pistachio milk and rich espresso, it’s a comforting drink perfect for an indulgent morning or cozy afternoon treat.
Ingredients
- 1 cup raw, unsalted pistachios
- 3 cups filtered water
- 1 to 2 tablespoons maple syrup or honey (optional)
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 2 shots (about 2 ounces) espresso or strong brewed coffee
- 1 1/2 cups homemade pistachio milk
- 1 tablespoon sugar or preferred sweetener (optional)
- Crushed pistachios for garnish (optional)
Instructions
- Step 1: Place raw pistachios in a bowl, cover with water, and soak overnight or for at least 6 hours. Drain and rinse thoroughly.
- Step 2: Combine soaked pistachios, 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend on high until smooth.
- Step 3: Pour the blended mixture through a nut milk bag or fine mesh sieve over a pitcher. Squeeze to extract liquid, discarding solids or reserving for baking.
- Step 4: Transfer pistachio milk to a saucepan and warm over medium heat, whisking until heated through but not boiling. Sweeten to taste if desired.
- Step 5: Brew 2 shots of espresso or strong coffee using an espresso machine or coffee maker.
- Step 6: Divide hot pistachio milk between two cups, reserving some froth. Add espresso to each cup and gently stir to combine.
- Step 7: Top each latte with reserved froth and garnish with crushed pistachios if desired. Serve immediately.
Tips & Variations
- For a richer flavor, toast the pistachios lightly before soaking.
- Use a nut milk bag for the smoothest milk, or a fine mesh sieve for a slightly thicker texture.
- Adjust sweetness by adding more or less maple syrup, honey, or your preferred sweetener.
- Try using almond or oat milk as a quick substitute if you don’t have time to make pistachio milk.
- Add a pinch of ground cardamom or cinnamon for an extra flavor twist.
Storage
Store leftover pistachio milk in an airtight container in the refrigerator for up to 3 days. Shake or stir well before using. Prepared lattes are best enjoyed fresh but can be refrigerated and gently reheated within a few hours. Avoid boiling when reheating to maintain the milk’s delicate flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pistachio milk without soaking overnight?
Soaking pistachios softens them for easier blending and better flavor extraction. While a shorter soak of 6 hours can work, soaking overnight yields smoother milk. Quick soaking methods may not produce the same creamy texture.
What can I do with the leftover pistachio pulp?
Don’t discard the pulp! It can be added to smoothies, baked into muffins or cookies, or used as a base for energy balls. Dry it out for crumbs or sprinkle it over yogurt for extra nutrition.
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Pistachio Milk Latte Café Recipe
- Total Time: 6 hours 25 minutes
- Yield: 2 cups (2 servings) 1x
- Diet: Vegan
Description
This Pistachio Milk Latte Café recipe offers a rich and creamy coffee experience using homemade pistachio milk. Soaked raw pistachios are blended with water and natural flavorings to create a smooth plant-based milk, which is then warmed and combined with espresso for a delightful, nutty latte. Perfect for those seeking a dairy-free, flavorful coffee alternative.
Ingredients
Pistachio Milk
- 1 cup raw, unsalted pistachios
- 3 cups filtered water
- 1 to 2 tablespoons maple syrup or honey (optional)
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
Latte
- 2 shots (about 2 ounces) espresso or strong brewed coffee
- 1 1/2 cups homemade pistachio milk
- 1 tablespoon sugar or preferred sweetener (optional)
- Crushed pistachios for garnish (optional)
Instructions
- Soak Pistachios: Place the raw, unsalted pistachios in a bowl and cover them completely with water. Let them soak overnight or for at least 6 hours to soften, then drain and rinse thoroughly.
- Prepare Pistachio Milk: Add the soaked pistachios, 3 cups of filtered water, vanilla extract, maple syrup or honey (if using), and a pinch of sea salt into a high-speed blender. Blend on high until the mixture is completely smooth and creamy.
- Strain Pistachio Milk: Pour the blended pistachio mixture through a nut milk bag or a fine mesh sieve over a pitcher. Squeeze gently to extract as much liquid as possible, discarding the solids or saving them for baking or other uses.
- Heat Pistachio Milk: Transfer the strained pistachio milk to a saucepan and warm over medium heat. Whisk continuously to prevent scalding, heating until it’s hot but not boiling. Add sugar or your preferred sweetener if desired and stir until dissolved.
- Prepare Espresso: Brew 2 shots (about 2 ounces) of espresso or make strong brewed coffee using your espresso machine or coffee maker.
- Assemble Latte: Divide the hot pistachio milk evenly between two cups, reserving some froth on top. Pour the espresso shots into each cup and gently stir to combine the flavors.
- Finish and Serve: Top each latte with the reserved frothy pistachio milk. Garnish with crushed pistachios if you like. Serve immediately while hot for the best taste experience.
Notes
- Soaking pistachios softens them and makes blending easier while improving milk texture.
- Adjust sweetness by altering maple syrup, honey, or sugar amounts to your preference.
- Use freshly brewed espresso for the richest flavor, but strong brewed coffee works as a substitute.
- Save leftover pistachio pulp for adding to baked goods or smoothies to reduce waste.
- For a colder latte, let the pistachio milk cool and serve over ice with the espresso.
- Ensure pistachios are unsalted and raw to avoid any unwanted flavors in your milk.
- Prep Time: 6 hours 15 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Cafe Style
Keywords: pistachio milk latte, pistachio latte recipe, homemade nut milk latte, vegan latte, dairy-free coffee, pistachio coffee drink, plant-based latte
