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Pistachio Latte

This creamy, elegant drink transforms your regular coffee routine into something special with rich, buttery pistachio flavor. Make café-quality results at home in under five minutes with just a few quality ingredients and a blender.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Mediterranean-inspired
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup roasted salted pistachios
  • 2 ounces strong brewed espresso or coffee or 1 shot espresso
  • 8 ounces whole milk or milk of choice
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons water
  • 1/4 teaspoon vanilla extract
  • pinch sea salt if using unsalted pistachios

Equipment

  • Blender or immersion blender
  • Coffee maker or espresso machine
  • Measuring spoons
  • Measuring cup
  • Small saucepan
  • Milk frother
  • Mug
  • Spoon for stirring

Method
 

  1. Measure out 1/4 cup of roasted salted pistachios and set them aside.
  2. Prepare 2 ounces of strong espresso or 1/2 cup of strong brewed coffee.
  3. Pour the roasted pistachios into your blender and blend on high speed for about 30 seconds until they break down into small pieces.
  4. Add 1 tablespoon of honey and 2 tablespoons of water to the blender with the pistachios.
  5. Blend on high speed for another 45 seconds to 1 minute until the mixture becomes a smooth, creamy paste with no visible pistachio chunks. Stop and scrape down the sides if needed.
  6. Heat the 8 ounces of milk in a small saucepan over medium heat for about 2 minutes, stirring occasionally, until it's steaming but not boiling.
  7. Pour your hot brewed coffee into a large mug, then add the blended pistachio mixture and stir well until fully combined.
  8. Pour the hot milk into the coffee mixture slowly while stirring, then use a milk frother to create a light foam on top. If you don't have a frother, whisk the milk vigorously for 30 seconds.
  9. Take a sip and adjust sweetness or intensity to your preference. If the drink tastes too strong on pistachio, add a splash more milk; if it needs more pistachio flavor, blend an extra tablespoon of pistachios with a bit of warm milk and stir it in.

Notes

The key to a smooth, non-grainy pistachio latte is blending the pistachios into a completely creamy paste before adding any milk or coffee. Make a batch of pistachio paste on Sunday and store it in the fridge for up to 5 days for quick assembly all week long. For an iced version, use cold milk and pour over ice instead of hot milk.