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Pistachio Latte

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Steeping the pistachios in the espresso lends a delightfully nutty flavor profile to this classic coffee drink. The rich flavor gets a boost of sweet pistachio with the Williams Sonoma Coffee Syrup, but if you don’t have any on hand, simple syrup will do in a pinch. Whole milk is recommended for its higher fat content, which creates a rich, creamy texture, but your favorite milk can be substituted here.

Prep Time 5 minutes
Cook Time 0 minutes
Servings 1

Ingredients

  • 1 Tbs. roasted unsalted pistachios, crushed and divided
  • 1 Tbs. Williams Sonoma Pistachio Syrup
  • 2 oz. (30 ml) freshly brewed espresso (about 2 shots)
  • 6 oz. (180 ml) steamed milk

Directions

In an espresso cup, combine the espresso, 1 1/2 tsp. of the pistachios and the pistachio syrup. Let steep for 1 minute, then gently stir to combine.

Strain the espresso mixture into a large mug or tumbler. Discard the pistachios. Pour in the milk, top with the remaining 1 1/2 tsp. pistachios and serve. Makes 1 drink.

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