Pistachio White Chocolate Latte Recipe

Brew two shots (about 60 ml) of espresso using your espresso machine or a strong concentrated coffee if you don't have espresso. Pour the hot espresso into a 12–16 oz serving cup.

Add 2 tablespoons pistachio syrup to the hot espresso and stir briefly to combine. Keep cup warm while preparing the white chocolate and milk.

Place 1.5 oz chopped white chocolate (or chips) in a small heatproof bowl. Add 2 tablespoons hot water and stir until the chocolate is fully melted and smooth, forming a white chocolate sauce. If needed, warm briefly (10–15 seconds) in a microwave or over a double boiler, stirring to avoid seizing.

Taste the white chocolate sauce and adjust sweetness by adding an extra 1/2 teaspoon water if too thick. Spoon the warmed white chocolate sauce into the cup with the espresso and pistachio syrup and stir until evenly combined.

Steam 8 oz of milk to about 60–65°C (140–150°F) with a steam wand, creating a glossy microfoam. If you don't have a steam wand, heat the milk on the stovetop until hot (but not boiling) and froth using a handheld frother or by shaking vigorously in a tightly sealed jar (then let settle briefly).

Pour the steamed milk into the espresso/white chocolate mixture, holding back the foam with a spoon and then spooning the foam on top to build a smooth, creamy surface.

Top the latte with approximately 2 tablespoons of whipped cream, forming a small cloud on top of the foam.

Sprinkle 1 teaspoon finely crushed pistachios evenly over the whipped cream. Optionally, drizzle about 1/2 teaspoon pistachio syrup over the whipped cream and nuts for extra flavor and visual appeal.

Serve immediately with a small spoon or straw. Stir before drinking if desired to incorporate the whipped cream and white chocolate fully into the latte.