Creamy Iced Pistachio Latte (Dairy-Free + Naturally Sweetened)

If you love nutty, cozy coffee drinks but want something a little more unique than your usual vanilla or caramel latte, this iced pistachio latte is going to become your new obsession.

It’s creamy, lightly sweet, and has the most subtle pistachio flavor that feels fancy without being overpowering. Think coffee shop vibes, but made at home with simple ingredients and zero artificial syrups.

The best part? You can make your own pistachio milk from scratch (it’s easier than you think), or take a shortcut with pistachio butter and your favorite milk. Either way, this latte is so good.

Why You’ll Love This Pistachio Latte

• Naturally dairy-free and refined sugar-free

• Creamy, nutty, and lightly sweet

• Made with real pistachios (no syrups or weird ingredients)

• Perfect for spring, summer, or anytime you want a cozy iced coffee moment

Homemade Pistachio Milk

This homemade pistachio milk is rich, slightly sweet, and perfect for lattes. If you’ve never made nut milk before, don’t worry—it’s super simple.

Ingredients

• 1 cup raw pistachios, soaked overnight in filtered water, then rinsed

• 4 cups filtered water

• 1–2 tbsp maple syrup

• 1 tsp vanilla extract

• Pinch of sea salt

Instructions

Add all ingredients to a high-speed blender and blend on high until completely smooth. Strain the mixture through a nut milk bag into a large bowl, then pour into a glass bottle or jar. Store in the fridge for up to 4 days.

Shortcut option: Blend 2 tablespoons pistachio butter with 2 cups of your favorite milk instead of making pistachio milk from scratch.

Iced Pistachio Latte

Ingredients

• 2 shots espresso OR 1 tbsp instant espresso + 3 tbsp hot water

• 1 tsp vanilla bean paste OR ½ tsp vanilla extract

• ½ – ¾ cup homemade pistachio milk (recipe above)

• Optional: ½ – 1 tbsp sweetener of choice (maple syrup or monkfruit)

• Ice

• Whipped cream and crushed pistachios, for topping

How to Make It

1. Brew your espresso or dissolve instant espresso in hot water.

2. Stir in the vanilla while the espresso is still warm.

3. Fill a glass with ice and pour the espresso over it.

4. Add pistachio milk and stir until creamy and combined.

5. Taste and add sweetener if desired (I personally don’t think it needs it).

6. Top with whipped cream and crushed pistachios for an extra special touch.

Pro Tips

• Make a double batch of pistachio milk to use in matcha, oatmeal, or cereal.

• If you want this drink extra frothy, shake everything in a jar before pouring over ice.

The Perfect At-Home Coffee Shop Treat

This iced pistachio latte feels like something you’d order at a specialty café, but it’s made with clean ingredients and takes just a few minutes to throw together. It’s nutty, lightly sweet, and honestly hard to stop sipping.

If you make it, I’d love to see it! Tag me @whatrobineats so I can share your pistachio latte creations

Creamy Iced Pistachio Latte (Dairy-Free + Naturally Sweetened)

A creamy, nutty iced latte made with real pistachios and vanilla—no syrups needed. This dairy-free drink uses homemade pistachio milk (or a quick pistachio butter shortcut) for a naturally sweet, coffee-shop–worthy treat at home. Perfect topped with whipped cream and crushed pistachios. 

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Servings 1 latte

Ingredients

  

1x2x3x

Pistachio milk

• 1 cup raw pistachios, soaked overnight
• 4 cups filtered water
• 1-2 tbsp maple syrup
• 1 tsp vanilla extract
• pinch of sea salt

For the latte

• 2 shots espresso
• 1 tsp vanila bean paste or 1/2 tsp vanilla extract
• 1/2-3/4 cup homemade pistachio milk (recipe above)
• optional sweetener of choice
• ice
• whipped cream or cold foam to top

Instructions

 

For pistachio milk

• Add all ingredients to a high-speed blender and blend on high until completely smooth. Strain the mixture through a nut milk bag into a large bowl, then pour into a glass bottle or jar. Store in the fridge for up to 4 days.
• Shortcut option: Blend 2 tablespoons pistachio butter with your favorite milk instead of making pistachio milk from scratch.

For the latte

• Brew your espresso.
• Stir in the vanilla while the espresso is still warm.
• Fill a glass with ice and pour the espresso over it.
• Add pistachio milk and stir until creamy and combined.
• Taste and add sweetener if desired (I personally don’t think it needs it).
• Top with whipped cream / cold foam and crushed pistachios for an extra special touch.

Tried this recipe?Let us know how it was!