☕ Pistachio Latte
A pistachio latte is espresso topped with steamed milk and sweetened with pistachio syrup, often finished with a sprinkle of chopped pistachios. It is creamy and mildly sweet, with a gentle nutty, almost marzipan-like flavour softening the coffee. It is served hot in a large cup or poured over ice in summer.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 double espresso (60 ml)
- 250 ml milk
- 20 ml pistachio syrup
- 5 g pistachios, chopped
Method
- Pull the espresso into a large cup and stir in the pistachio syrup.
- Steam the milk until hot and glossy with a light foam.
- Pour the milk over the espresso, holding back the foam, then spoon the foam on top.
- Sprinkle with chopped pistachios and serve.
How to make it lighter
- Halve the syrup; 10 ml still gives a clear pistachio flavour.
- Use skimmed or semi-skimmed milk, the largest part of the drink.
- Choose a small cup size and skip the pistachio topping on busy-calorie days.
History
The pistachio latte is a modern coffee-shop drink that spread widely in the 2010s and 2020s as cafés added flavoured lattes to their menus, and it is now a common seasonal and year-round option in many countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →