This Salted Pistachio Latte is easily made right at home but tastes like it's from a cafe! With homemade pistachio syrup and frothy oat milk, it's a perfect pick-me-up during the week without the expense. This recipe is totally dairy-free!
Have you ever had a pistachio latte? I honestly 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.
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Ingredient Details
Roasted pistachios of course give this recipe most of its flavor. I prefer to buy them in-shell, as the flavor is fresher and the 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 out 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 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.
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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.
Once 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
To froth oat milk without a frothing machine, add it to a large, sealable jar with a tight lid. Fill about ⅓ of the way, screw on the cap, and shake for 45 seconds until increased in volume and foamy.
No. The Starbucks Pistachio Latte recipe contains dairy milk and is not vegan-friendly.
Take two TBS of the pistachio syrup from this recipe and add to 2-4 ounces of cold brew concentrate. Top off with oat milk (no need to froth) and pour over ice.
Please be sure to give this recipe a rating and review if you try it! I love hearing what you think.
More Coffee and Latte Recipes to Try Next
Salted Pistachio Latte
Ingredients
For pistachio syrup:
- 1 cup organic cane sugar
- 1 ½ cups water
- ½ cup pistachios shelled roasted, and unsalted
- ½ teaspoon kosher salt
- ½ teaspoon almond extract
For latte base:
- 2 oz espresso or very strong coffee one double shot or ¼ cup
- 8 oz oat milk 1 cup
Instructions
- Combine sugar and water in a small pan on the stove over medium heat. Finely chop pistachios. Once water is at a simmer, add in pistachios and swirl to coat. Mix a bit to allow sugar to fully dissolve.
- Over low heat, cook pistachios and water at a simmer for 10-15 minutes. This will really infuse the syrup with flavor. If the liquid is cooking off too quickly (and things are getting too thick/burning), add a bit more water. You want the consistency to be that of runny maple syrup, not tree sap. Add in salt and remove from heat. Stir in almond extract. Set aside to cool slightly. Then, use a fine mesh strainer to drain out pistachio pieces.*
- Prepare your espresso shot using a machine or moka pot (regular strong coffee works also). Pour the coffee into a mug. Add 2 TBS of your prepared pistachio syrup (increase if doubling your batch size).
- To froth oat milk without a frothing machine, add to a large, sealable jar with a tight lid. Fill about ⅓ of the way, screw on the cap, and shake for 45 seconds until increased in volume and foamy.
- Pour oat milk on top of espresso and enjoy right away. The pistachio syrup will keep in the refrigerator for 2-3 weeks. It will thicken as it cools, so feel free to microwave for 15 seconds prior to using next time.
Carmen says
I can't stop making this !!
Emily says
I'm so glad, Carmen! Thank you for commenting!
Emily says
This is one of my favorites!