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Pistachio Latte
TahiraJaved

Pistachio Latte in 5 Minutes That Tastes Like Luxury

This luxurious pistachio latte combines rich espresso, creamy milk, and sweet, nutty pistachio flavor for a smooth, velvety treat. Easy to make at home, it's perfect for cozy mornings or an indulgent afternoon coffee!
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Prep Time 5 minutes
Cool Time 15 minutes
Total Time 20 minutes
Servings: 2 People
Course: Drinks
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Syrup:
  • 1/3 cup shelled roasted unsalted pistachios
  • 1/2 cup water
  • 3 tbsp granulated sugar
  • 1 pinch fine salt
  • 1/4 tsp alcohol free vanilla extract
For the Latte:
  • 2 double shots fresh espresso or 1/2 cup very strong brewed coffee
  • 1 1/2 cups whole milk
For Garnish:
  • 2 tbsp finely chopped pistachios

Equipment

  • 1 High speed blender: purees the nuts into a smooth, creamy syrup
  • 1 Fine mesh sieve: strains out the grit for a silky drink
  • 1 Small saucepan: simmers the nuts and heats the milk
  • 1 Handheld milk frother: whips the milk into glossy foam
  • 1 Milk thermometer: keeps the milk near 150°F
  • 1 Espresso machine or Moka pot: brews strong coffee that stands up to the syrup

Method
 

  1. Toast the pistachios in a dry skillet for 3 minutes, then simmer them with the water, sugar, and salt for 5 minutes.
  2. Blend on high for 60 seconds, strain through a fine mesh sieve, and stir in the vanilla.
  3. Brew a double shot into each of 2 warmed mugs and stir in 3 tablespoons of syrup per mug.
  4. Warm the milk to 150°F and froth for 20 seconds.
  5. Pour the milk into the mugs, spoon on the foam, and top with chopped pistachios.
    6. Use roasted, unsalted pistachios and strain the syrup thoroughly; salted nuts make the syrup taste like snack mix, and skipping the strainer leaves the latte gritty.

Notes

  • Toast the pistachios until fragrant for the best nutty flavor.
  • Press the pulp firmly in the sieve to get all of the flavor.
  • The leftover syrup keeps for 7 days in the fridge.
STORAGE: Refrigerate the syrup in a sealed jar up to 7 days, or freeze it in ice cube trays up to 2 months.
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