Nespresso Pistachio Vanilla Coffee Recipe
A warm, creamy, nutty pistachio–vanilla coffee made with a Nespresso shot, pistachio, vanilla, and milk for a comforting café-style drink.
Ingredients
- 1 Nespresso pod espresso or double espresso; Intenso, Stormio, or Fortado recommended
- 1 cup milk whole milk or oat milk for latte-style creaminess
- 1–2 tbsp pistachio paste or pistachio syrup
- 1 tbsp vanilla syrup or ½ tsp vanilla extract + 1 tbsp simple syrup
- 1–2 tsp sugar or sweetener optional
- Whipped cream optional
- Crushed pistachios for topping
- Ice cubes if making iced version
Instructions
Brew your Nespresso coffee:
- Brew one strong espresso or double shot.
- Pistachio blends best with bold espresso.
Warm the milk:
- Heat until hot and steamy (don’t boil or flavor becomes flat).
Add pistachio + vanilla to your cup:
- Pistachio paste dissolves best with hot espresso; syrups mix instantly.
Pour the espresso over it:
- Stir well until the pistachio melts smoothly.
Add warm milk:
- Pour in the milk and stir.
- Froth the milk if you want latte foam.
Top your coffee:
- Add whipped cream and crushed pistachios.
Taste & adjust:
- Add more pistachio for richness, more vanilla for aroma, or more sweetener if needed.
Notes
- Use a strong pod so pistachio doesn’t overpower the coffee.
- Warm milk gently—overheating flattens flavor.