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