Pistachio Milk/Latte

Pistachio Milk/Latte


  • 2 cups of pistachios
  • 3 cups of water
  • 1/8 cup of local honey
  • 1 tbsp of pumpkin spice *or any other* seasoning
  • 1/2 tbsp of coarse sea salt


  1. Cover pistachios with water and soak overnight.
  2. Drain pistachios and add to blender. Add all other ingredients including 3 cups of fresh water.
  3. Place your Bigger Better Nut Milk Bag over a medium sized bowl and pour the mixture into it, and gently squeeze until excess moisture is removed.
  4. You can cook the pulp for 15 minutes at 400°F.
  5. To prepare lattes, combine pistachio milk and coffee/espresso in a 1:1 ratio. Top with extra seasoning.

Recipe and Image contributed by @onehangrymillennial

Leave a comment

Please note: comments must be approved before they are published.

Left Continue shopping
Your Order

You have no items in your cart