Ingredients

For the Pistachio Cream:

  • 1/2 cup heavy cream (cold)
  • 2 tablespoons pistachio paste (store-bought or homemade)
  • 1 tablespoon powdered sugar
  • 1/8 teaspoon fine sea salt

For the Latte:

  • 1-2 shots espresso (1.5–3 oz, depending on preference)
  • 3/4 cup milk (whole, oat, or almond milk work well)
  • 1 teaspoon brown sugar (optional, for added sweetness)
  • Pinch of flaky sea salt (for garnish)
  • 1 tablespoon chopped pistachios (for garnish)

For Homemade Pistachio Paste (Optional, if not using store-bought):

  • 1 cup shelled, unsalted pistachios
  • 2 tablespoons neutral oil (like grapeseed or vegetable oil)
  • 1 tablespoon sugar
  • Pinch of salt

Equipment

  • Espresso machine or stovetop moka pot
  • Milk frother or small saucepan
  • Blender or food processor (if making pistachio paste)
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Coffee mug (8–12 oz)

Instructions

Step 1: Make the Pistachio Paste (Optional)

If using store-bought pistachio paste, skip to Step 2. Otherwise:

  1. Place 1 cup shelled pistachios in a blender or food processor.
  2. Add 2 tablespoons neutral oil, 1 tablespoon sugar, and a pinch of salt.
  3. Blend until smooth, scraping down the sides as needed (about 3–5 minutes). Add more oil, 1 teaspoon at a time, if the mixture is too thick.
  4. Set aside 2 tablespoons for the recipe; store the rest in an airtight container in the fridge for up to 2 weeks.

Step 2: Prepare the Pistachio Cream

  1. In a medium bowl, combine 1/2 cup heavy cream, 2 tablespoons pistachio paste, 1 tablespoon powdered sugar, and 1/8 teaspoon fine sea salt.
  2. Whisk vigorously by hand or use an electric mixer on medium speed until soft peaks form (about 2–3 minutes). The cream should be thick but pourable.
  3. Set aside in the fridge to keep cold.

Step 3: Brew the Espresso

  1. Brew 1–2 shots of espresso (1.5–3 oz) using an espresso machine or moka pot.
  2. Pour the espresso into an 8–12 oz coffee mug.
  3. Stir in 1 teaspoon brown sugar, if desired, until dissolved.

Step 4: Froth or Heat the Milk

  1. Heat 3/4 cup milk in a small saucepan over medium heat until steaming (do not boil), or use a milk frother to heat and froth simultaneously.
  2. If frothing, aim for a velvety microfoam texture. If heating without a frother, whisk the milk to create some foam.
  3. Pour the milk into the espresso, holding back the foam with a spoon if desired, then spoon the foam on top.

Step 5: Assemble the Latte

  1. Spoon 2–3 tablespoons of pistachio cream over the latte, letting it swirl into the milk.
  2. Sprinkle a pinch of flaky sea salt on top for a savory contrast.
  3. Garnish with 1 tablespoon chopped pistachios for crunch.

Serving

  • Serve immediately while hot for the best flavor.
  • Stir gently before drinking to blend the pistachio cream with the latte.

Tips

  • Adjust the pistachio paste quantity for a stronger or milder nutty flavor.
  • For a vegan version, use coconut cream for the pistachio cream and a plant-based milk like oat or almond.
  • If you prefer a colder drink, let the espresso cool slightly, add ice to the mug, and pour the milk and cream over the ice for an iced latte.

Nutritional Information (Approximate, per serving)

  • Calories: 320 kcal
  • Fat: 24g
  • Carbohydrates: 18g
  • Protein: 6g
  • (Values vary based on milk type and sugar usage)

Enjoy your creamy, nutty, and perfectly balanced Salted Pistachio Cream Latte!