¼ cup unsalted, shelled pistachios (soaked overnight or in hot water for 30 minutes)

½ cup water

1 shot espresso or ¼ cup strong brewed coffee

¾ cup milk (whole, oat, or almond)

1 to 2 teaspoons honey, maple syrup, or agave syrup (to taste)

⅛ teaspoon vanilla extract

⅛ teaspoon matcha powder (optional, for natural coloring)

1 tablespoon crushed pistachios

Optional drizzle of honey or pistachio butter

Cook Mode Prevent your screen from going dark

Drain the soaked pistachios and blend with ½ cup of water for 2-3 minutes until smooth. Strain the mixture to extract the pistachio milk.
Heat the pistachio milk gently in a saucepan, stirring in vanilla extract, sweetener, and matcha powder (if using) until warm.
Brew your espresso or strong coffee and pour it into a mug.
Pour the warm pistachio milk over the coffee, stirring to combine.
Froth your milk (whole, oat, or almond) and top the latte with the foam.
Sprinkle crushed pistachios on top and drizzle with honey or pistachio butter if desired.

For a vegan version, use plant-based milk and skip the honey or substitute with maple syrup.

Add cinnamon or cardamom for a spiced twist.

Adjust the sweetness to your taste by modifying the amount of sweetener used.

For an iced version, use chilled pistachio milk and iced coffee.