Pistachio Latte
Pistachios blended into milk, strained, and warmed into a nutty latte base poured over espresso, one of the summer 2026 cafe drink trends alongside hojicha.
Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.
Ingredients
- 1/4 cup shelled pistachios
- 1 1/2 cups whole milk
- 2 tbsp granulated sugar
- 1/2 tsp almond extract
- 1/2 cup brewed espresso (or strong coffee)
- 1/2 cup whipped cream
- 2 tsp shelled pistachios (crushed, for topping), crushed
Instructions
-
1
Blend 1/4 cup shelled pistachios with 1 1/2 cups whole milk on high until the milk turns pale green and mostly smooth, about 1 minute.
-
2
Strain through a fine-mesh sieve into a small saucepan, pressing to extract the liquid; discard the solids.
-
3
Warm the pistachio milk over medium heat with 2 tbsp granulated sugar and 1/2 tsp almond extract, whisking, until steaming but not boiling.
-
4
Divide 1/2 cup brewed espresso (or strong coffee) between two mugs.
-
5
Froth or whisk the warm pistachio milk until foamy, then pour over the espresso.
-
6
Top with 1/2 cup whipped cream and a sprinkle of 2 tsp crushed shelled pistachios (crushed, for topping).
Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.