Ingredients
Scale
For the Pistachio Milk:
- 1 cup shelled, roasted pistachios (raw works too)
- 4 ½ cups filtered water
- ½ teaspoon almond extract
- 2 tablespoons honey (optional
For the Pistachio Syrup:
- ½ cup sugar
- ½ cup water
- ⅓ cup chopped pistachios
- ¼ teaspoon almond extract (I subbed in vanilla)
For One Latte:
- 1–2 shots espresso
- 2–3 tablespoons pistachio syrup
- 6 oz pistachio milk, steamed (or sub with milk of choice!)
- Chopped pistachios, optional garnish
Instructions
For the Pistachio Milk:
- Place the pistachios in a bowl and cover them with water. Soak overnight or for at least 6 hours. Drain thoroughly.
- Place the drained pistachios in a blender and add the filtered water, almond extract, and 1 tablespoon of honey. Blend until completely smooth and creamy.
- Taste and add more honey, if desired.
For the Pistachio Syrup:
- In a saucepan over medium-low heat, combine the sugar, water, and pistachios. Whisk until the sugar dissolves, bringing the mixture to a simmer. Cook for 2 minutes.
- Turn off the heat and allow the mixture to cool to room temperature. Strain the mixture to remove the pistachios and then whisk in the extract.
- Keep in an airtight container in the fridge for up to a week.
For One Latte:
- Combine the espresso and pistachio syrup in a mug and stir to combine. Pour over the steamed milk. Garnish with chopped pistachios. Serve immediately!