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Iced Pistachio Latte

Iced Pistachio Latte

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Coffee
Ingredients Method

Ingredients
  

Pistachio Syrup
  • ¾ cup sugar (can sub coconut sugar but it will alter the color of the syrup)
  • 1 cup water
  • ½ cup shelled unsalted pistachios (using the steps below to remove the skins will give you a vibrant green color, but if you leave them on it won't change the taste of the syrup)
  • 1 tsp vanilla extract or vanilla bean paste
  • pinch salt 
Iced Pistachio Latte - Espresso Version
  • 2-4 oz homemade pistachio syrup (more or less depending on sweetness preference)
  • 2 oz espresso
  • 4 oz pistachio milk (I like Three Trees, but can use milk of choice)
  • ice
Iced Pistachio Latte - Drip Coffee Version
  • 2-4 oz homemade pistachio syrup (more or less depending on sweetness preference)
  • 4-6 oz drip coffee
  • 4 oz pistachio milk (I like Three Trees, but can use milk of choice)
  • ice

Method
 

Pistachio Milk
  1. Bring a pot of water on the stove to a boil. While you wait, fill a bowl with cold water and ice.
  2. Once boiling, put the shelled pistachios in a small mesh sieve or strainer and place it into the boiling water for 20-30 seconds.
  3. Pour the pistachios into the ice water and allow to sit in the ice bath for 5 minutes or so.
  4. 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.
  5. 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.
  6. Add in the pistachios to the syrup to steep.
  7. Once cool, blend the simple syrup, pistachios, vanilla and salt together until smooth.
  8. 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.
Iced Pistachio Latte - Espresso Version
  1. 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.
  2. In a cup with ice, pour in the milk. Then, pour over the espresso with the syrup. Mix together and enjoy!
  3. 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!
Iced Pistachio Latte - Drip Coffee Version
  1. Brew your coffee and allow to cool.
  2. In a cup with ice, pour in the milk followed by the syrup. Then, pour over the coffee. Mix together and enjoy!