Alright, coffee lovers, this one’s for you. Ever wanted to turn your regular cup of joe into something dreamy and fancy, like those expensive café lattes, but without leaving your kitchen?
Enter this Pistachio Coffee Creamer—it’s creamy, nutty, slightly sweet, and ridiculously easy to make.
Whether you’re sipping your morning brew or indulging in an afternxoon pick-me-up, this creamer will elevate your coffee game big time.
Plus, it’s made with simple, wholesome ingredients—no mystery additives here.
Your mornings just got an upgrade!
What You’ll Need
Ingredients:
- 1 cup milk (whole, almond, or oat milk work great)
- 1 cup heavy cream
- 1/3 cup shelled pistachios (unsalted)
- 2-3 tablespoons maple syrup (adjust to your sweetness preference)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Tools:
- Small saucepan
- Blender or food processor
- Fine-mesh strainer or cheesecloth
- Measuring cups and spoons
Pro Tips
- Soak the Pistachios: For a creamier texture, soak your pistachios in warm water for 10-15 minutes before blending.
- Strain Thoroughly: Use a fine-mesh strainer or cheesecloth to remove any bits of pistachio for a silky-smooth creamer.
- Adjust Sweetness: Start with 2 tablespoons of maple syrup, taste, and add more if needed.
- Blend Well: Blend the pistachios until they’re super fine before straining—it makes a big difference in flavor.
- Kid-Friendly Hack: If your kids don’t drink coffee (obviously!), this creamer tastes amazing in hot chocolate or over cereal.
Substitutions and Variations
- Milk Options: Use coconut milk for a tropical twist, or go dairy-free with almond or oat milk.
- Sweetener Swap: Honey or agave syrup works if you don’t have maple syrup.
- Extra Flavor: Add a pinch of cinnamon or cardamom for a warm, spiced vibe.
Make-Ahead Tips
This creamer stores perfectly in the fridge for up to 5 days. Make a batch on Sunday, and you’re set for the week! Shake it before using, as natural separation might occur.
How to Make Pistachio Coffee Creamer
Step 1: Heat the Milk & Cream
In a small saucepan, combine the milk, heavy cream, and salt. Heat over medium-low, stirring occasionally, until warm (but not boiling).
Step 2: Blend the Pistachios
While the milk heats, blend the pistachios in a blender or food processor until finely ground.
Step 3: Combine & Infuse
Pour the warm milk mixture into the blender with the ground pistachios. Add maple syrup and vanilla extract. Blend until smooth, about 1-2 minutes.
Step 4: Strain the Mixture
Pour the blended mixture through a fine-mesh strainer or cheesecloth into a clean container to remove any solids.
Step 5: Cool & Store
Let the creamer cool completely before transferring to a jar or bottle. Store in the fridge for up to 5 days.
Leftovers & Storage
Keep your creamer in an airtight jar in the fridge for up to 5 days. Shake well before each use, as separation is totally normal.
Wrap-Up
And that’s it! A luxurious pistachio coffee creamer that’s as easy to make as it is delicious. Trust me, once you try this, you’ll never want to go back to store-bought. Let me know in the comments if you gave it a shot or added your own twist—I’d love to hear how it turned out! 😊
