Skip the queue and make your own Pistachio Oatmilk Crunch masterpiece at home! Using our Java Momma Pistachio Crème coffee, you can blend up a creamy, nutty frappe or cozy hot latte version—plus we’ve added a keto-friendly pistachio syrup option that’s rich, silky, and totally sugar-free.
Why You’ll Love It
- That signature nutty pistachio flavor, powered by Pistachio Crème coffee.
- Choose your style: icy frappé or cozy hot latte.
- Crunchy caramel biscuit (or toasted pistachio) topping for texture goals.
- Keto-friendly options that keep it low-carb without losing the magic.
Recipe Overview
Yield: 1–2 servings • Prep Time: 5 minutes • Cook/Blend Time: 2–3 minutes
Ingredients (Frappe Version)
- 60 mL (2 oz) espresso made with Java Momma Pistachio Crème coffee
- 180–240 mL oat-milk (or unsweetened almond milk for keto)
- 30–45 mL pistachio syrup (see homemade keto version below)
- Ice – enough to fill your blender or glass
- 30 g (≈ ½ cup) crushed caramelised biscuit (digestive or shortbread) for topping + extra for blending if you like crunch inside
- Optional: whipped cream (plant-based or sugar-free)
Method – Frappe Version
- Brew espresso with your Pistachio Crème coffee; pour into a blender.
- Add pistachio syrup, oat-milk, and a handful of ice. Add 1–2 tbsp crushed biscuit if you like a little crunch inside.
- Blend on high until smooth and frothy (≈ 20–30 seconds).
- Pour into a tall glass, top with whipped cream, and sprinkle crushed caramel biscuit on top.
- Serve immediately. Bonus points for sipping with a wide straw.
Keto-Friendly Pistachio Syrup (Allulose-Based)
This low-carb pistachio syrup uses allulose to create a silky, nutty base for both your frappe and latte. Choose powder or liquid allulose based on what you have on hand!
Option 1: Using Allulose Powder
- 2 tbsp unsweetened pistachio paste
- ⅓ cup granulated allulose
- ¼ cup water
- ½ tsp vanilla extract (optional)
- Pinch of salt
- In a small saucepan, combine allulose and water. Heat gently over medium-low, stirring until dissolved.
- Whisk in pistachio paste until smooth and slightly thickened (2–3 minutes).
- Stir in vanilla and salt. Remove from heat and cool.
- Store in a jar in the fridge up to 1 week. If too thick after chilling, add 1 tsp hot water before using.
Option 2: Using Liquid Allulose Syrup
- 2 tbsp unsweetened pistachio paste
- ⅓ cup liquid allulose syrup
- ½ tsp vanilla extract (optional)
- Pinch of salt
- Warm pistachio paste and allulose syrup together on low heat until smooth and glossy—do not boil.
- Add vanilla and salt, stir to combine, and cool before using.
Sweetness tip: Allulose is about 70% as sweet as sugar. For a sweeter syrup, use up to ½ cup allulose or add a drop of monk fruit extract.
Hot Pistachio Oatmilk Crunch Latte
Prefer cozy over cold? Turn your Pistachio Crème into a hug-in-a-mug with this hot version.
Ingredients
- 1 shot (60 mL) espresso brewed with Pistachio Crème coffee
- 180 mL steamed oat-milk (or unsweetened almond milk for keto)
- 1 tbsp keto pistachio syrup (from above)
- Optional: sugar-free whipped cream
- Crushed caramel biscuit or chopped toasted pistachios for topping
Method
- Brew espresso and pour into your favorite mug.
- Stir in the pistachio syrup until smooth.
- Pour in steamed milk and top with whipped cream.
- Garnish with crushed biscuit or toasted pistachios.
- Sit back and enjoy every nutty, creamy sip.
Tips & Swaps
- Keto: Use unsweetened almond milk, homemade pistachio-allulose syrup, and top with chopped pistachios instead of biscuits.
- Hot or Cold? Skip the blender for the latte version and steam the milk instead.
- For extra richness, add a splash of heavy cream (or coconut cream) to either version.
Shop the Coffee
Our Pistachio Crème Coffee brings that buttery, nutty sweetness that makes this drink sing. Brew it hot, blend it cold—either way, you’re getting coffeehouse flavor at home.
