Pistachio Coffee (Pistachio Latte)

Close up of a pistachio latte with whipped cream, pistachio sauce and chopped pistachio nuts.

5 from 3 votes

Pistachio Coffee (Pistachio Latte)

Pistachio coffee is an absolute treat to sip upon with sweet, creamy & nutty elements to savour. This pistachio latte recipe is quick & easy to make. It's also far cheaper than buying one from a coffee shop.

Prep Time5

Total Time5

Course: Drink - non-alcoholic

Cuisine: Worldwide

Diet: Vegetarian

Servings:

Calories: 283kcal

Author: Jane Coupland

Ingredients

80 ml Espresso coffee made from 18g espresso powder
150 ml Milk Whole, Semi-skimmed, Dairy-free
30 g Pistachio cream
¼ teaspoon Vanilla extract
⅛ teaspoon Sea salt

Optional toppings

Whipped cream
Pistachio cream
Chopped pistachio nuts

Instructions

Fill the serving cup/mug/glass with hot water and set aside.
Warm the milk in a milk pan to 70℃/ 160℉.
Stir in the salt, vanilla and pistachio cream using a small handheld whisk.
Brew the espresso coffee, add to the pan and reheat to 70℃/ 160℉ whisking continuously.
Pour the hot water out of the serving mug and pour your coffee into it.
Add toppings as desired and serve immediately.

Notes

You can pour the pistachio milk into a (paid link) milk foamer, (paid link) velvetiser or use a (paid link) handheld blender to blitz the drink to make it frothy.
Use around 18g of espresso powder to brew 80ml of fresh espresso coffee. This is the quantity used for this recipe. Using more/ less espresso powder will affect the final flavour of your pistachio coffee drink.
Warm your serving cup/ mug glass as the drink is being made by filling it with recently boiled water. This will help ensure the drink is served at an optimum temperature.
Don’t allow the milk or coffee to boil. The coffee will taste bitter and your pistachio latte will be too hot to enjoy.
Taste before adding extra sweetener to this drink. The pistachio cream is already sweet, so sugar is unlikely to be necessary.

Nutrition