This frothy pistachio coffee is incredibly easy to make and even more delicious. Nutty and frothy, this homemade specialty coffee drink is better than any latte you can get at a coffee shop.

Latte in a mug set on a white marble background

Pistachio coffee, intriguing, huh? I was recently inspired by Sprouted Kitchen and Pinch of Yum who were both making their own version of cashew coffee. And with no cashews on hand, I thought why not give pistachios a try. I get it, it sounds weird. You’re wondering if the coffee will have all sorts of chunks in it, or if it really gets this frothy. I’m here to tell you, it does get this frothy, and no, it isn’t chunky. Other than the delicious nutty flavor, you’d have no idea this was made with whole nuts.

The process of making this nut-based latte is very similar to the process of making homemade nut milk. It’s simple: soak whole nuts in water for a few hours, rinse and drain the nuts, then purée in a high-powered blender (such as a Vitamix, Ninja, or Blendtec). with liquid of choice (water for nut milk, coffee for a latte). Aside from the liquid used, the only difference between making nut lattes and nut milks is that you don’t need to strain the latte through a cheesecloth like you do with nut milk.

Overall, if you’re a lover of coffee and enjoy a latte from time to time, give this Pistachio Coffee a try, I promise it’s a pleasant surprise.

Find full details on the blender I use here

Latte in a mug set on a white marble background

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Creamy Pistachio Coffee!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Latte in a mug set on a white marble background

Creamy Pistachio Coffee

  • Author: Lauren Grant of Zestful Kitchen

Description

This frothy pistachio coffee is incredibly easy to make and even more delicious. Nutty and frothy, this specialty coffee drink is better than any latte you can get at a coffee shop.


Ingredients

Scale
  • ¼ cup roasted, unsalted pistachios (shelled)
  • Hot water
  • 1½ cups brewed coffee
  • 1 teaspoon instant espresso powder
  • 1 tablespoon honey or 1 pitted date
  • Splash pure vanilla extract
  • Pinch sea salt
  • Pinch ground cardamom (optional)

Instructions

Soak pistachios in hot water for at least 1 hour, then rinse and drain. Peel skins from pistachios, then transfer to a blender (preferably a high-powered blender).

Combine coffee, espresso powder, and honey or date in a saucepan; bring to a simmer over medium heat then transfer to blender with pistachios. Add vanilla, salt, and cardamom (if using) blend on high 1 minute.


Notes

You can easily use almonds or cashews in place of pistachios.

I prefer to use roasted because it adds an additional depth of flavor, but opt for unsalted so you can control the salt level to your preference.

Recipe Card powered byTasty Recipes
Latte in a mug set on a white marble background

This post contains affiliate links, the commission is paid by the retailers, at no cost to you. Thank you for supporting all things ZK! 

Share it with the world

Pin

About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Learn More

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. I just love coffee and this coffee looks so good. I would love to try this coffee. It’s intriguing
    Thanks a lot, dear.

  2. Just tried this and loved it! So simple yet so delicious and creamy. I’ll definitely be making this more regularly.

  3. Have you tried this recipe iced? Would any adjustments need to be made to it in that case? It looks delicious! I live in the South and prefer iced coffee in the summer 🙂

    1. Hi Ali! Great question! I think you could definitely make this iced. I would still soak the pistachios in hot water though. Additionally, I would use room temperature water for blending, as opposed to cold, and opt for honey instead of a date for sweetener. The simmering helps to “bloom” the espresso powder, but since you’ll skip that step I would recommend using extra-strong brewed coffee. Alternatively, if you still want that espresso flavor, you could follow the simmering instructions and simply let the mixture cool to room temperature before blending.

      I hope that helps!

    1. Hi Jessica, great question! Espresso powder is not the same as ground espresso, espresso powder is used as instant espresso so it dissolves quickly and easily. It comes in small glass jars with a green lid, I hope that helps!

  4. Already soaking pistachios to make this again – love that it’s naturally sweetened and naturally dairy-free but still so creamy! Reminds me of the pistachio latte at my favorite vegan coffee shop (which is served with a dried apricot and I highly recommend that flavor pairing). Definitely going on my repeat list.