Pistachio Latte
This pistachio latte brings a nutty twist to a classic coffeehouse favorite. A quick homemade syrup keeps the flavor clean and fresh. Frothy milk finishes the cup with a smooth, café style sip.
Servings: 1
Equipment
- Saucepan Small
- Milk Frothing Pitcher Optional
- Steam Wand or Handheld Milk Frother
- Espresso Machine or Coffee Maker
Ingredients
For the Pistachio Syrup
- 1 Cup salted pistachios chopped
- 1 Cup granulated sugar
- 1 Cup water
For the Pistachio Latte
- 1 Cup milk
- 2 Ounces espresso brewed, or ¼ Cup strong hot coffee
- 1 Ounce pistachio syrup made above
- ¼ Cup milk frothed
Optional Topping
- pistachios crushed
Instructions
Make the Pistachio Syrup
- Add chopped pistachios, sugar and water to a saucepan and bring mixture to a boil over medium heat.
- Once boiling, reduce heat to low and simmer for 10 minutes, or until mixture has thickened.
- Remove from heat and strain into a bowl using a fine mesh sieve.
- Transfer to a sealed mason jar and store in the refrigerator for 2 to 3 weeks.
Make the Pistachio Latte
- Heat milk in a saucepan over medium heat to 145°F.
- Once hot, pour into a milk frothing pitcher and use a handheld frother to create foam.
- Add brewed espresso and pistachio syrup to a 12-ounce heat-proof glass or mug.
- Pour in steamed milk and top with frothed milk.
- Garnish with crushed pistachios if liked, and serve immediately.
Notes
Mind the milk temperature: Stop heating at 145°F so proteins stay sweet and foam holds.
Strain well: Press gently on the nuts in the sieve to capture extra flavor without grit.
Balance sweetness: Start with 1 ounce syrup, then adjust to taste before adding foam.
Grind matters: If brewing coffee, use a fine grind for a stronger base that stands up to milk.
Fresh crush: Chop garnishing pistachios right before serving for the best aroma.
Strain well: Press gently on the nuts in the sieve to capture extra flavor without grit.
Balance sweetness: Start with 1 ounce syrup, then adjust to taste before adding foam.
Grind matters: If brewing coffee, use a fine grind for a stronger base that stands up to milk.
Fresh crush: Chop garnishing pistachios right before serving for the best aroma.
Nutrition
Calories: 383kcal | Carbohydrates: 57g | Protein: 17g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 137mg | Potassium: 2465mg | Sugar: 15g | Vitamin A: 494IU | Calcium: 455mg | Iron: 3mg
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