Pistachio Milk for an Ice Latte
Pistachio Milk for an iced latte during the summer months has become my favorite for making Pistachio Latte gained popularity when Starbucks introduced it to mainstream America in 2019.
Servings: 4
Calories: 216kcal
Ingredients
- 1 cup raw unsalted pistachios
- 3 cups water use less water for a creamier texture
- 3 tablespoons maple syrup or cane sugar for a more neutral flavor
- ¼ teaspoon sea salt
- Splash of vanilla
Optional:
- ½ teaspoon natural flavors like almond or coconut extract
Instructions
Soak the Pistachios
- Place your cup of pistachios in a bowl and cover with hot water. Let soak for at least 30 minutes (or overnight in cold water). Drain and rinse.
Blend It Up
- Add pistachios and 3 cups of water to a high-speed blender. Blend on high for 1–2 minutes until smooth.
Strain (Optional if you don't have a high power blender)
- For silky-smooth milk, strain through a nut milk bag or fine mesh strainer. For extra fiber and richness, skip straining.
Sweeten & Season
- Stir in your maple syrup, sea salt, and optional flavorings like vanilla or natural flavors.
Chill & Store
- Pour into a clean glass bottle or jar. Keep refrigerated for up to 4–5 days. Shake well before each use—homemade milks naturally separate.
Notes
Want to make a barista-style version? Blend in a few spoonfuls of pistachio butter with less water and a touch of avocado oil for an ultra-rich result.
( A quick soak in hot water can soften pistachios if you're short on time.)
Nutrition
Serving: 4g | Calories: 216kcal | Carbohydrates: 19g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 157mg | Potassium: 344mg | Fiber: 3g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg