Salted Pistachio Latte

This Salted Pistachio Latte is easily made right at home but tastes like it’s from a cafe! With a homemade pistachio syrup and frothy oat milk, it’s a perfect pick-me-up during the week without the expense.

Have you ever had a pistachio latte? I honestly never had never heard of it until a recent trip to Santa Barbara where I tried one at the Dawn Cafe. I actually very rarely drink anything but black coffee but life is for living so I’ve been branching out a little bit. This one was definitely worth it and I am glad we’re recreating it today.

Ingredient Details for Making a Vegan Salted Pistachio Latte

Roasted pistachios of course give this recipe most of its flavor. I prefer to buy them in-shell, as the flavor is fresher and color is brighter. Shelling is a bit arduous though and not accessible for some people! So feel free to use shelled, roasted pistachios. Side note: if you love pistachios, Baklava Nut Butter or Baked Pistachio Falafel next.

Organic cane sugar and water make our simple syrup base for flavoring. Nonorganic cane sugar is not always vegan – it is often processed with bone char! Something to keep in mind. You can also use brown sugar here if that’s what you have on hand.

Salt of course brings our all of the other flavors of this drink. I regular kosher salt from my grocery store. The two big brands are Morton and Diamond Crystal. Be warned that due to its crystal shape, Morton is the saltier tasting of the two brands (meaning you will need less of it). Always be sure to taste as you go to determine your personal preference. Sea salt also works here, but I would avoid iodized table salt.

Almond extract is a bit less conventional but really amps up the pistachio “nuttiness” present here. A little bit goes a long way. Vanilla extract does not have the same effect.

Espresso forms the base of caffeine for this latte. If you do not have a machine but really like to try espresso at home, I recommend something like a moka pot . It’s a simple way to make this on the stove! Strong coffee will also work in place of espresso.

Lastly, oat milk gives this drink its frothy texture. Oatly is my brand of choice mainly because it is so widely available. However, I’ve really been wanting to try one of the barista-specific brands, like Califia Farms. I will report back if I do this.

Recipe Tips

• Be sure your pistachios are roasted but unsalted. This will give you the most depth of flavor but ensure your final product is not overly salty. If you only have salted nuts, I would dial back the added salt and add to taste.
• Stir the pistachio syrup as it cooks, so that it does not burn. Keeping the heat low will also help avoid cooking off all of the liquid too quickly.
• One you strain the nut pieces, do not throw them away! Once cooled, the pistachios will be little candied nut clusters – an excellent (and slightly addictive) snack.
• Do not worry about perfecting your latte art – this is something I am definitely practicing but it certainly takes time. This instruction guide from La Marzocco has some great latte art information.

Pistachio Latte FAQ

More Coffee Recipes to Try Next

Cinnamon Cold Brew

Iced Coffee Shake

Around the holidays, the Pumpkin Spice White Russian and Gingerbread White Russian are real winners.

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