Pistachio Latte Recipe

1. Toast pistachios: place 1/2 cup shelled pistachios on a small baking sheet and toast in a preheated oven at 350°F (175°C) for 6–8 minutes, or until fragrant and lightly golden. Watch carefully to avoid burning. Let cool 5 minutes.

2. Make pistachio paste: transfer the toasted pistachios to a food processor or powerful blender. Pulse until finely ground, then add 2 tablespoons of the measured water and process until a coarse paste forms, scraping down the sides as needed (about 1–2 minutes).

3. Combine sugar and water: in a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

4. Simmer with pistachio paste: add the pistachio paste to the syrup. Reduce heat to low and simmer gently for 4–5 minutes, stirring occasionally, to extract flavor and meld the paste into the syrup.

5. Strain syrup: remove from heat and let sit 5 minutes. Place a fine-mesh sieve lined with a double layer of cheesecloth or a nut milk bag over a bowl. Pour the mixture through, pressing firmly on solids to extract as much liquid as possible. Discard solids or reserve small amount for garnish.

6. Finish syrup: stir in 1/2 teaspoon vanilla extract and a pinch of fine sea salt into the strained syrup. Let cool to room temperature, then refrigerate in an airtight container. Makes about 3/4 cup syrup. Syrup will keep 1–2 weeks refrigerated.

7. Prepare espresso: pull two shots (about 2 oz total) of freshly brewed espresso. If you don't have an espresso machine, make 2 oz strong brewed coffee or use concentrated espresso-style coffee.

8. Heat and froth milk

Pour 10 oz whole milk into a milk pitcher. Steam with a steam wand to about 150–155°F (65–68°C), creating microfoam. If you don't have a steam wand, heat milk on the stove until just below simmer (about 150°F / 65°C) and froth with a handheld frother or shake vigorously in a sealed jar and whisk to create foam.

9. Sweeten with pistachio syrup: pour 2 tablespoons pistachio syrup into a 12–14 oz latte glass or cup.

10. Add espresso: pour the 2 shots of hot espresso over the syrup.

11. Combine with milk: gently pour steamed milk into the cup over the espresso and syrup, holding back foam with a spoon. Finish with 1–2 tablespoons milk foam on top.

12. Garnish and serve: top with optional 2 tablespoons whipped cream, sprinkle 1 teaspoon toasted chopped pistachios and a pinch of ground cinnamon or cocoa. Serve immediately.