Go Back
Pistachio Latte with Homemade Pistachio Cream
coffees

Pistachio Latte with Homemade Pistachio Cream

An artisanal, dairy-rich coffee beverage that transforms your daily coffee ritual. This latte features the nutty depth of real pistachios and the sweet, smooth embrace of a homemade pistachio cream topping. It's a sophisticated and indulgent treat for any coffee lover seeking an exceptional taste experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Iced Coffee
Cuisine: American Café Style
Ingredients Method Notes

Ingredients
  

  • 1/2 cup Heavy Cream
  • 2 tbsp Unsalted Butter
  • 1.5 oz White Chocolate, good quality, chopped
  • 2 tsp LorAnn Oils Pistachio Emulsion
  • 1.5 cups Shelled Unsalted Raw Pistachios
  • 2 tbsp Powdered Sugar, adjust to sweetness preference
  • 2 shots Espresso or Cold Brew

Method
 

  1. For the Pistachio Cream:
  2. 1. Add pistachios to a saucepan with enough water to cover them. Bring to a boil and cook for 5-8 minutes until softened.
  3. 2. Drain the pistachios and transfer them to a blender with the espresso/cold brew. Blend until smooth, adding a tablespoon of water if needed to achieve a silken consistency.
  4. 3. In another saucepan, combine heavy cream, butter, and chopped white chocolate. Heat gently over medium-low heat, stirring until the butter and chocolate are melted and the mixture is smooth.
  5. 4. Stir in the pistachio-espresso blend, pistachio emulsion, and powdered sugar. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly. Do not boil.
  6. 5. Remove from heat and let cool slightly.
  7. For the Latte:
  8. 1. Brew 2 shots of espresso or prepare 2 shots of cold brew.
  9. 2. Pour the espresso/cold brew into two serving glasses.
  10. 3. If desired, warm a splash of milk (dairy or non-dairy) and add. (Optional, as the cream is rich)
  11. 4. Spoon a generous amount of the homemade pistachio cream over the espresso/milk mixture.

Notes

Ensure pistachios are raw and unsalted for best flavor and texture. Adjust powdered sugar based on your sweetness preference. If you don't have pistachio emulsion, you can increase the pistachios slightly or use a pure pistachio extract, though the emulsion provides the most intense flavor. For a thinner cream, add a touch more water during blending. Ensure the cream mixture is heated gently to avoid scorching.