There’s something special about creating a drink completely from scratch. No syrups. No artificial flavors. Just real ingredients, carefully blended together into something cozy and satisfying.
This homemade pistachio latte is exactly that. Instead of reaching for a bottled flavoring or powder mix, you’ll start with soaked pistachios, blend them into creamy pistachio milk, and sweeten it naturally with honey or maple syrup. A hint of matcha adds soft color without stealing the spotlight, and everything comes together with frothy milk and a sprinkle of crushed pistachios. The result is warm, nutty, and perfectly smooth—like something from a café, but made in your own kitchen.
Why You’ll Love This Pistachio Latte
✔ Made with real pistachios – no artificial syrups or flavors
✔ Customizable sweetness – honey, maple syrup, or agave
✔ Naturally colored – just a touch of matcha, if you like
✔ Café-style at home – smooth, creamy, and perfectly frothy
✔ Quick & easy – ready in about 15 minutes
Espresso or Coffee?
You can make this latte with either espresso or strong brewed coffee:
- Espresso gives a bold, café-style flavor with deep richness.
- Brewed coffee (like French press or strong drip) makes it lighter, letting the pistachio flavor shine through.
Both are delicious—it just depends on your mood.
Building the Perfect Pistachio Milk
Soaking the pistachios is the secret to a smooth, non-gritty milk. Overnight soaking gives the cleanest flavor, but even 30 minutes in hot water will work if you’re short on time. After blending, strain through a fine mesh sieve or nut milk bag for the creamiest result.
💡 Tip: Don’t toss the leftover pistachio pulp! Stir it into oatmeal, add it to smoothies, or bake it into cookies.
Flavoring & Frothing
Once you’ve strained the pistachio milk, gently heat it with your sweetener of choice (honey, maple syrup, or agave), a splash of vanilla, and a tiny pinch of matcha for color.
For froth, you can use whole milk, oat milk, or almond milk—whatever you prefer. A handheld frother works great, or you can simply shake warm milk in a jar for soft, silky bubbles.
How to Serve
Pour your pistachio milk over freshly brewed coffee or espresso, top with frothed milk, then finish with a sprinkle of crushed pistachios. For extra indulgence, drizzle with honey or pistachio butter.
This latte pairs beautifully with coffee cookies, biscotti, or even pumpkin spice treats in the fall.
Storage
Homemade pistachio milk will keep for up to 3 days in the fridge. Shake well before using, as it can naturally separate.
Pistachio Latte Recipe
Yield: 1 latte
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
For the pistachio milk:
- ¼ cup unsalted, shelled pistachios (soaked overnight or in hot water for 30 minutes)
- ½ cup water
For the latte:
- 1 shot espresso or ¼ cup strong brewed coffee
- ¾ cup milk (whole, oat, or almond)
- 1–2 teaspoons honey, maple syrup, or agave syrup
- ⅛ teaspoon vanilla extract
- Pinch of matcha powder (optional, for color)
For topping:
- 1 tablespoon crushed pistachios
- Optional drizzle of honey or pistachio butter
Instructions
- Make pistachio milk – Drain soaked pistachios, then blend with ½ cup water until smooth. Strain through a fine mesh sieve or nut milk bag.
- Heat & flavor – In a small saucepan, warm the pistachio milk with sweetener, vanilla, and a touch of matcha (if using). Do not boil.
- Prepare coffee base – Brew espresso or strong coffee and pour into a mug.
- Combine – Slowly pour the pistachio milk into the mug with coffee, stirring lightly.
- Froth & finish – Froth the milk of your choice, spoon it on top, and garnish with crushed pistachios. Add honey or pistachio butter drizzle if desired.
Final Thoughts
This homemade pistachio latte is warm, nutty, and comforting—without any artificial syrups or shortcuts. It’s a drink made with intention, perfect for slow mornings, cozy afternoons, or whenever you want a café-style treat at home.
Save this recipe for the next time you’re craving something special—you might just find yourself skipping the coffee shop line more often.