Iced Green Pistachio Latte

Iced Green Pistachio Latte

Nutty pistachio syrup swirls through chilled espresso and cold milk over ice.

Total 30 min Makes 1 serving Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

This café-style sipper layers a quick homemade pistachio syrup with bold espresso and cold milk for a nutty, lightly sweet pick-me-up. The green hue comes from the pistachios themselves, no food coloring needed, and it comes together in minutes once the syrup is made. Serve it over plenty of ice for a refreshing afternoon break.

Ingredients

  • 1/4 cup shelled unsalted pistachios
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon almond extract
  • 2 shots espresso, freshly brewed and cooled
  • 1 cup milk
  • 1 cup ice cubes
  • 1 tablespoon crushed pistachios, for garnish

Method

  1. In a small saucepan, combine the pistachios, sugar, and water.

  2. Bring to a simmer over medium heat, stirring until the sugar dissolves, then reduce heat and simmer gently to infuse the pistachio flavor.

  3. Remove from heat, stir in the almond extract, and strain the syrup through a fine-mesh sieve into a jar, discarding the solids.

  4. Let the syrup cool to room temperature before using.

  5. Fill a tall glass with the ice cubes.

  6. Pour 2 tablespoons of the pistachio syrup over the ice, then add the espresso.

  7. Top with the milk and stir well to combine.

  8. Garnish with crushed pistachios and serve immediately.

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    Iced Green Pistachio Latte

    This café-style sipper layers a quick homemade pistachio syrup with bold espresso and cold milk for a nutty, lightly sweet pick-me-up. The green hue comes from the pistachios themselves, no food coloring needed, and it comes together in minutes once the syrup is made. Serve it over plenty of ice for a refreshing afternoon break.

    30 min 1 serving 210 cal

    Ingredients

    • 1/4 cup shelled unsalted pistachios
    • 1/4 cup granulated sugar
    • 1/4 cup water
    • 1/4 teaspoon almond extract
    • 2 shots espresso, freshly brewed and cooled
    • 1 cup milk
    • 1 cup ice cubes
    • 1 tablespoon crushed pistachios, for garnish

    Method

    1. 1

      In a small saucepan, combine the pistachios, sugar, and water.

    2. 2

      Bring to a simmer over medium heat, stirring until the sugar dissolves, then reduce heat and simmer gently to infuse the pistachio flavor.

    3. 3

      Remove from heat, stir in the almond extract, and strain the syrup through a fine-mesh sieve into a jar, discarding the solids.

    4. 4

      Let the syrup cool to room temperature before using.

    5. 5

      Fill a tall glass with the ice cubes.

    6. 6

      Pour 2 tablespoons of the pistachio syrup over the ice, then add the espresso.

    7. 7

      Top with the milk and stir well to combine.

    8. 8

      Garnish with crushed pistachios and serve immediately.