Description
A creamy, nutty pistachio milk latte made with homemade pistachio milk and espresso. A dairy-free alternative with rich flavor.
Ingredients
Scale
- 1/4 cup shelled pistachios
- 2 cups water
- 1–2 shots espresso
- 1 tsp maple syrup (optional)
- Pinch of sea salt
Instructions
- Soak pistachios in water for 4 hours or overnight.
- Drain and blend with fresh water until smooth.
- Strain through a nut milk bag or cheesecloth.
- Brew espresso and heat pistachio milk gently.
- Froth milk and pour over espresso.
- Sweeten if desired and enjoy.
Notes
- Soaking softens pistachios for smoother milk.
- Store leftover milk in the fridge for 3 days.
- Shake well before use as separation occurs.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Beverage
- Method: Blending, Brewing
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pistachio latte, dairy-free coffee, nut milk recipe, vegan latte