This site was conceived as a tool to simplify cooking and prove that, yes, you can make wonderful meals, too. This post is going to switch that up just a bit. At Me + Food, we’re all about building confidence in our ability to prepare dishes. Our pistachio latte recipe is for those late Saturday mornings—the days when you want something indulgent but don’t want to spend $8 on a latte you have to cross the city to get. This recipe proves that, with a bit of patience, even you can make a coffee drink worthy of the hip shop down the street.
The ingredients are relatively very simple and easily procured. However, we also understand that not everyone has the ability to make espresso in their homes. A medium roast coffee is an excellent alternative to the 2 shots of espresso. Don’t put it off—you have no excuse not to try this!
Pistachio Syrup Ingredients:
- ½ cup sugar
- ½ cup water
- 1/3 cup chopped pistachios
- ¼ teaspoon almond extract
- 2 shots espresso (or an equal amount of coffee)
- 2-3 tablespoons of pistachio syrup
- 6 oz steamed milk
- Chopped pistachios (optional, for garnish)
- In a saucepan over medium-low heat, combine the sugar, water, and pistachios. Whisk until the sugar dissolves and bring the mixture to a simmer, cooking for two minutes. Remove from heat and set the saucepan aside until the mixture has cooled completely.
- Strain the mixture through a fine-mesh sieve to remove the pistachios. If you like texture in your lattes, you can skip this step.
- Stir in the almond extract. Store the syrup in a sealed contained in the refrigerator–it will stay good for around a week.
- To make the latte, prepare your espresso or coffee. Combine with your desired amount of syrup.
- Pour in the steamed milk. If you do not have a milk steamer, pour your milk into a microwave-safe jar and shake vigorously. Remove lid and microwave for 30 seconds. Continue until milk is light and frothy.
- Garnish with chopped pistachios and serve immediately.