This Iced Pistachio Latte is inspired by a drink I had at Tatte Bakery on a girl’s trip to Boston. We all ordered it multiple times and still talk about it to this day, so I knew I had to find a way to recreate it at home. It’s so delicious, easy to make and can we take a moment for that gorgeous green pistachio syrup?!
Iced Pistachio Latte
What You’ll Need:
- Pistachios, shelled and skin removed
- Sugar (can sub coconut sugar, but the color won’t be as vibrant green)
- Water
- Vanilla Bean Paste or Vanilla Extract
- Salt
- Espresso or Coffee
- Pistachio Milk (can use whatever milk you like, I like pistachio milk or unsweetened vanilla almond milk)
- Ice
Coffee Essentials:
- Milk Frother
- Espresso Machine
- Nespresso Espresso Machine (so great for hosting!)
- Coffee Spoons
- Iced Coffee Glasses
- Ice Mold
- Pebble Ice Machine
- Syrup Jars
- Hyperchiller (a must for chilled drinks!)
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using compliant ingredients:
- gluten free
- dairy free (if using compliant milk)
- grain free
- egg free
- refined sugar free (if using coconut sugar and compliant milk)
- vegetarian
- vegan (depending on sugar source and milk choice)
- paleo (if using coconut sugar and compliant milk)
As always, be sure to check specific ingredient labels to ensure they meet your needs/preferences!
For that perfect green color
You’ll see that in the recipe below it says to remove the skins from the pistachios before you add them to the syrup. This is done by blanching them, allowing them to sit in an ice bath, then peeling off the skin from each pistachio. Is this tedious? Yes. Is it kind of satisfying? Also yes.
Doing this will give you that gorgeous green shade. If you leave the skins on, the color will be more of a brown. It will taste just about the same though, so if you don’t care about the color, you can just add the pistachios to the syrup as is!
I will say, I timed myself doing this and it only takes about 10 minutes. So it’s perfect if you’re talking on the phone, watching a show or listening to a podcast.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Thirsty for more?
- Berry Crumble Latte
- Blueberry Pancake Latte
- Orange Blossom Latte
- Carrot Cake Latte
- Honey Bee Latte
- Strawberry Lemonade
- Tomato Margarita
- Sparkling Cucumber Basil Mocktail
- Sunshine Sparkler
And here are some treats that pair perfectly with a fun coffee/drink:
- Peaches and Cream Drop Biscuit Shortcake
- Orange Almond Cake
- Carrot Cake Snack Cake
- Drop Biscuit Strawberry Shortcake
- Almond Flour Lemon Cake
- Chocolate Covered Cherry Cake
- Chocolate Chip Zucchini Bread
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Bring a pot of water on the stove to a boil. While you wait, fill a bowl with cold water and ice.
- Once boiling, put the shelled pistachios in a small mesh sieve or strainer and place it into the boiling water for 20-30 seconds.
- Pour the pistachios into the ice water and allow to sit in the ice bath for 5 minutes or so.
- Strain the pistachios into a colander and remove the skins from each pistachio, placing the clean pistachios in a separate bowl. Note that you don't have to remove the skins, but it will make the syrup color a brown instead of green if you don't.
- Combine the sugar and water in a pan on the stove over medium low heat and stir until the sugar has dissolved and created the simple syrup.
- Add in the pistachios to the syrup to steep.
- Once cool, blend the simple syrup, pistachios, vanilla and salt together until smooth.
- You can strain any bits out of the syrup if you'd like, but I don't find it necessary. Add the syrup to a jar or container with a lid and store in the fridge for up to two weeks when not using.
- Add the syrup to a cup and brew your favorite espresso to your liking over top. I always allow it to chill/cool down by brewing the espresso over metal ice cubes or by using my hyperchiller so that the espresso doesn't become bitter as it cools.
- In a cup with ice, pour in the milk. Then, pour over the espresso with the syrup. Mix together and enjoy!
- Note: I sometimes like to pour the syrup into the glass with the ice or over the milk to really watch the colors swirl together because it's fun. It's not the "correct" way to do it, but in my opinion it's not about doing things the "right" way all the time!
- Brew your coffee and allow to cool.
- In a cup with ice, pour in the milk followed by the syrup. Then, pour over the coffee. Mix together and enjoy!
Leave a Reply