If you love the Starbucks pistachio latte but not the price tag, this pistachio latte creamer is your answer — same flavor, five ingredients, five minutes, and enough for a whole week of lattes. It takes 5 minutes and 5 ingredients to make and allows you to enjoy (hot or iced) any time you like. Simply blend the ingredients, and then store in a jar in the fridge for a quick, easy, delicious add to your morning or afternoon coffee.
Table of Contents
- This recipe is…
- Why You’ll Love This Recipe
- Pistachio Latte Creamer Recipe Ingredients
- Recipe Variations and Modifications
- How to Make Pistachio Latte Creamer
- Recipe Tip
- How to Make a Pistachio Latte at Home
- How to Store
- Other Ways to Use Pistachio Creamer
- Frequently Asked Questions
- More Favorite Coffee Recipes
- Pistachio Latte Creamer Recipe Recipe
This recipe is…
If you haven’t tried a pistachio latte, today is your day! This 5-ingredient creamer makes it so easy to enjoy the popular Starbucks drink from home. All you have to do is blend the creamer ingredients together, and then add to either your hot drip coffee, iced coffee, matcha, or shot of espresso.
If you’re looking for more delicious coffees, I’ve got a handful for you. Check out my complete guide on how to make cold brew coffee from home, how to make the tastiest whipped coffee, and the all-star reader favorite: brown sugar creamer.
Why You’ll Love This Recipe
- It’s made with just 5 ingredients – all you’ll need to make this pistachio coffee creamer is whole milk, heavy cream, vanilla extract, maple syrup, and pistachio butter.
- It’s absolutely delicious – nutty, sweet, and slightly salty, this creamer is insanely delicious in both hot and iced coffees.
- It’s customizable – there are so many ways to customize this recipe to fit your needs! You can use more or less sweetener, swap the whole milk for skim, and more. Find my best variations and modifications below.
Pistachio Latte Creamer Recipe Ingredients
You don’t need much to make this creamer recipe! Find ingredient notes (including substitutions and swaps) below.
- Pistachio butter – while almond and peanut butter are common and sold at nearly every grocery store, pistachio butter is a bit more difficult to find. I bought this raw pistachio butter from Amazon and found it to be really tasty!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Swap the milks – I chose part heavy cream and part whole milk for this recipe (I’ve found it yielded the best coffee shop creaminess I was craving), but you can use whatever you have on hand. All half and half would work, as would part heavy cream and part skim milk.
- Make your own pistachio butter – if you can’t find pistachio butter (or don’t want to wait for an online order to arrive), you can actually make your own. Blend a half cup of shelled pistachios until soft – this will take a few minutes and will go through stages (first crumbly, then sand-like, and, finally, buttery). If, after 5 minutes of blending, the pistachios have still not reached the “buttery” stage, stop the blender and add in about 2 tablespoons of olive oil, and then continue blending until the pistachio butter forms.
- Adjust the sweetness – use more or less maple syrup to sweeten the creamer to your liking!
- Make it dairy-free – swap both the whole milk and heavy cream for canned coconut milk or a dairy-free heavy cream (or half and half) substitute. Califia Farms, Nutpods, and Silk all have their own versions that look to be really yummy!
- Make it grain-free – this recipe is grain-free as is!
- Make it gluten-free – this recipe is also gluten-free as written.
How to Make Pistachio Latte Creamer
This recipe is very easy to make. Follow along below for the complete how-to.
Step 1: Add the heavy cream, milk, maple syrup, vanilla, and pistachio butter to a blender.
Step 2: Blend until the ingredients are well combined and the mixture is slightly frothy.
Step 3: Store the pistachio creamer in a jar, and when you’re ready to enjoy, simply add to your iced coffee, hot coffee, or espresso.
Step 4: Top your drink with whipped cream if you’re feeling fancy and enjoy!
Recipe Tip
Because this creamer is homemade and does not contain any stabilizers, give it a good shake before pouring it into your coffee to combine any separation.
How to Make a Pistachio Latte at Home
For a hot latte: add 2-3 tablespoons of your pistachio creamer to espresso or strong coffee and stir. If you really want the foamy sensation of a coffee shop latte, grab a hand frother (make sure you have at least an inch of room between the liquid and the top of your cup) and froth until it’s as fluffy as you like.
For an iced latte: froth 2-3 tablespoons of the cold creamer with a hand frother then pour over your favorite iced coffee. Give it a stir!
Make it extra special: top your hot or iced latte with a spoonful of a homemade whipped cream (or dairy-free whipped cream) followed by a sprinkle of chopped pistachios.
How to Store
Store the pistachio creamer in an airtight jar in the fridge. A 16-ounce mason jar is the perfect size for this recipe, these 16 ounce wide mouth Ball jars are my favorite. As far as how long you can store it goes, you’ll want to look at the labels on both your heavy cream and whole milk to see their expiration dates – keep your creamer in an airtight container in the fridge until you reach the nearest expiration date.
Other Ways to Use Pistachio Creamer
- Make a pistachio matcha latte: make your favorite matcha (my favorite matcha powder) and use this pistachio creamer to sweeten and add a creamy finish. Great hot or iced!
- Stir your pistachio creamer into your next bowl of oatmeal or into your next batch of overnight oats. Speaking of which, if a high-protein oatmeal breakfast is your thing, check out my High Protein Oatmeal Bake!
- Add a few tablespoons to your next protein shake (I’d start with a vanilla protein shake base, the protein powder I’m using).
- Mix into your next cup of hot chocolate (but don’t skip the whipped cream, obviously).
- Drizzle over a Greek yogurt bowl with honey.
Frequently Asked Questions
We (and a bunch of other pistachio latte fans) think so! Especially when combined creamer-style with heavy cream, maple syrup, and vanilla extract.
This pistachio coffee creamer is slightly sweet, nutty, and has a hint of salt. It’s really, really delicious!
Best to use up your creamer within 7 days, but check the expiration dates on the ingredients you’re using first. If your milk is set to expire in 3 days, then you should enjoy that creamer within 3 days as well.
You sure can! Pistachio butter is just ground up pistachios. You’ll need shelled pistachios, a quality blender or food processor, and some patience (5+ minutes). If your pistachios aren’t getting buttery, you can speed things up a bit by adding a few teaspoons of quality olive oil.
More Favorite Coffee Recipes
If you tried this Pistachio Latte Creamer or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pistachio Latte Creamer Recipe
Ingredients
- ¾ cup heavy cream
- ½ cup whole milk
- ½ cup maple syrup
- ¼ cup pistachio butter
- 1 teaspoon vanilla extract
Instructions
- Add the heavy cream, milk, maple syrup, vanilla, and pistachio butter to a blender.
- Blend until the ingredients are well combined and the mixture is slightly frothy.
- Store the pistachio creamer in a jar, and when you're ready to enjoy, simply add to your iced coffee, hot coffee, or espresso. Top your drink with homemade whipped cream and chopped pistachios (if you'd like), and enjoy!
Recipe Notes
- Swap the milks – we chose part heavy cream and part whole milk for this recipe, but you can truly use whatever you have on hand. All half and half would work, as would part heavy cream and part skim milk.
- Make your own pistachio butter – if you can’t find pistachio butter (or don’t want to wait for an online order to arrive), feel free to make your own! Simply blend a half cup of shelled pistachios until soft – this will take a few minutes and will go through stages (first crumbly, then sand-like, and, finally, buttery). If, after 5 minutes of blending, the pistachios have still not reached the “buttery” stage, stop the blender and add in about 2 tablespoons of olive oil, and then continue blending until the pistachio butter forms.
- Adjust the sweetness – use more or less maple syrup to sweeten the creamer to your liking!
- Make it dairy-free – swap both the whole milk and heavy cream for canned coconut milk or a dairy-free heavy cream (or half and half) substitute. Califia Farms, Nutpods, and Silk all have their own versions that look to be really yummy!
- Make it grain-free – this recipe is grain-free as is!
- Make it gluten-free – this recipe is also gluten-free as written.
Nutrition
I only made a 1/2 batch of this recipe and now I am regretting it because it is SO good!
TOTALLY been there, Kelly!! We are so happy you love it!!
Delicious. I used almond milk to replace the milk.
Yum!! We are so happy you loved it, Gabby!