Creamy Pistachio Latte Recipe (Homemade & Better Than a Coffee Shop)

Some mornings, I just want something extra cozy and creamy—and this pistachio latte is exactly that.

I’ve made this with both pistachio syrup and homemade pistachio paste, and both versions turn out beautifully. The flavor is sweet, nutty, and has a buttery warmth that pairs perfectly with espresso.

What I love most is how customizable it is. You can make it iced or hot, use oat milk or whole milk, and even skip the espresso if you want a pistachio milk steamer. But if you’re going for that full café vibe, the espresso really makes it.

Let me walk you through exactly how I make it, including my tips for making the pistachio cream super smooth and how to get that dreamy foamed milk texture at home.

Ingredients You’ll Need for a Pistachio Latte

I like keeping things simple but high-quality, so I only use a handful of ingredients here:

• Espresso – You can pull a shot from your espresso machine or use strong brewed coffee or Nespresso if that’s what you have.
• Milk – I usually use oat milk or whole milk because they froth really well, but almond milk or any barista blend also works.
• Pistachio flavoring – This can be a homemade pistachio paste, a pistachio syrup, or a mix of both if you want extra punch.
• Vanilla extract (optional) – A tiny bit brings out the pistachio flavor even more.
• Sugar or sweetener (optional) – Some pistachio syrups are already sweet enough, but I add half a teaspoon of brown sugar when I use unsweetened pistachio paste.

How I Make My Pistachio Paste at Home

If you want the richest, most real pistachio flavor, I recommend making your own paste. I usually make a small batch and keep it in the fridge.

Here’s how to make pistachio paste:

• Soak ½ cup of shelled pistachios in hot water for 10–15 minutes to soften them up.
• Drain, then blend with 1–2 tablespoons of water and 1 teaspoon of honey or maple syrup.
• Blend until smooth. You can strain it for extra creaminess, but I usually leave it a little textured for more flavor.

Store the paste in a jar and use a spoonful when you make your latte. It lasts about 4–5 days refrigerated.

Step-by-Step: How to Make a Pistachio Latte

Let’s walk through exactly how I put this together, whether I’m making it hot or iced. I’ll start with the hot version since it’s my go-to.

1. Brew Your Espresso

I use my Nespresso Vertuo for this. I love using the Altissio pod for lattes. You can also use a moka pot or even strong French press coffee if that’s what you have.

For one latte, I go with 1 to 2 shots of espresso depending on how strong I want it.

Tip: If you’re making a hot pistachio latte, preheat your mug while brewing so your latte stays hot longer.

2. Mix the Pistachio Flavor

If I’m using pistachio paste, I stir 1 to 1½ teaspoons directly into the hot espresso while it’s still fresh.

If I’m using syrup, I usually add 1 tablespoon. I also like to add a drop of vanilla here if I’m in the mood. It really softens the edges of the flavor.

Taste the espresso-pistachio mix now. If it needs sweetness, add a bit of sugar or honey and stir until completely dissolved.

3. Steam or Froth Your Milk

This is where the texture really makes a difference. You want milk that’s warm but not scalding, with a bit of foam.

If you have a frother: Heat ¾ cup of milk and froth until creamy.

If you don’t: Heat milk on the stovetop or microwave, then whisk vigorously or shake it in a jar with a tight lid.

I’ve also used a French press as a frother—just pour warm milk in and pump until it’s foamy.

4. Assemble the Latte

Pour the hot milk over the espresso-pistachio mix slowly. I usually tilt the mug and pour down the side so the layers swirl beautifully. Spoon some foam on top.

If I’m feeling fancy, I’ll sprinkle chopped pistachios on the foam or add a tiny swirl of pistachio syrup.

And that’s it! Creamy, cozy, and better than any coffee shop version I’ve had.

Iced Pistachio Latte Variation

If you’re making this iced, just follow a few swaps:

• Brew the espresso as usual.
• Stir in the pistachio syrup or paste while hot.
• Let it cool slightly or pour it over ice right away.
• Add cold milk instead of steamed milk.
• Shake in a mason jar if you want a foamy top.

Iced versions are my go-to in summer, and I love using pistachio milk when I have it on hand. It doubles down on the flavor.

Troubleshooting Pistachio Cream

If you’re using homemade pistachio paste and it clumps or separates:

• Make sure it’s blended really well. A small food processor works better than a blender.
• Add a few drops of warm milk while blending to help emulsify it.
• If you want it extra smooth, strain it through cheesecloth.

Also, when stirring it into espresso, make sure the espresso is hot. Lukewarm espresso won’t break the paste down easily.

Check out more latte recipes:

• Homemade Strawberry Latte Recipe (Fresh & Creamy)
• White Chocolate Strawberry Latte Recipe
• Viral Dubai Chocolate Latte Recipe
• Make the Best Tiramisu Latte Recipe in 6 Easy Steps

Other Ways to Use Leftover Pistachio Paste or Syrup

Once you’ve made your pistachio flavor, don’t let the rest go to waste. Here are a few ideas I keep going back to:

• Mix it into plain Greek yogurt with a little honey.
• Stir it into oatmeal for a nutty twist.
• Spread it on toast with mashed banana.
• Add a spoon to your smoothie (it works so well with frozen banana and oat milk).
• Make a pistachio matcha. Just replace espresso with matcha.

If you’re using syrup, it also makes a delicious topping for pancakes, ice cream, or even a pistachio whipped cream.