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Pistachio Lattes

Pistachio Lattes


  • Yield: 1 latte, with extra pistachio milk/syrup 1x

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:

  • 12 shots espresso
  • 23 tablespoons pistachio syrup
  • 6 oz pistachio milk, steamed (or sub with milk of choice!)
  • Chopped pistachios, optional garnish

Instructions

For the Pistachio Milk:

  1. Place the pistachios in a bowl and cover them with water. Soak overnight or for at least 6 hours. Drain thoroughly.
  2. 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.
  3. Taste and add more honey, if desired.

For the Pistachio Syrup:

  1. 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.
  2. 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.
  3. Keep in an airtight container in the fridge for up to a week.

For One Latte:

  1. Combine the espresso and pistachio syrup in a mug and stir to combine. Pour over the steamed milk. Garnish with chopped pistachios. Serve immediately!

Recipe from The Pretty Dish