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Pistachio Coffee

A luxurious nutty-flavored coffee made with homemade pistachio paste, strong espresso, warm milk, and a hint of sweetener and salt.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Contemporary
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup 30 grams roasted, unsalted pistachios
  • 1 cup 240 milliliters espresso or strong brewed coffee
  • 1/4 cup 60 milliliters whole milk or milk of choice
  • 1/2 teaspoon honey or maple syrup optional
  • Pinch sea salt

Equipment

  • Coffee maker or espresso machine
  • Blender or food processor
  • Small saucepan or milk frother
  • Coffee mug or cup
  • Spoon for stirring
  • Fine mesh strainer (optional)
  • Small bowl for pistachio paste

Method
 

  1. Measure and blend 1/4 cup (30 grams) roasted, unsalted pistachios in a blender or food processor for 1 to 2 minutes until a smooth paste forms, stopping occasionally to scrape down the sides.
  2. Brew 1 cup (240 milliliters) of espresso or strong coffee using your preferred method.
  3. Heat 1/4 cup (60 milliliters) milk in a small saucepan or milk frother over medium heat for 2 to 3 minutes until it reaches 150°F (65°C), creating light foam if desired.
  4. Add 1 to 2 tablespoons of pistachio paste to the hot coffee in a mug and stir for 30 seconds until fully incorporated.
  5. Stir in 1/2 teaspoon of honey or maple syrup if using, until dissolved.
  6. Add a small pinch of sea salt (about 1/8 teaspoon) and stir to brighten the flavor.
  7. Slowly pour the warm milk into the coffee while stirring gently, then top with foam if available.
  8. Give one final stir and serve immediately while hot.

Notes

Store leftover pistachio paste in an airtight container in the refrigerator for up to one week; gently reheat cooled coffee on the stovetop over low heat without boiling.