# Components:
→ Pistachio Milk
01 - 1 cup raw, unsalted pistachios
02 - 3 cups filtered water
03 - 1 to 2 tablespoons maple syrup or honey, optional
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of sea salt
→ Latte
06 - 2 shots (about 2 fluid ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener, optional
09 - Crushed pistachios, for garnish, optional
# Directions:
01 - Cover pistachios with water and soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until smooth and creamy.
03 - Pass mixture through a nut milk bag or fine mesh sieve into a pitcher. Reserve liquid; solids can be discarded or retained for baking.
04 - Warm pistachio milk in a saucepan over medium heat, whisking gently until steaming but not boiling. Sweeten as desired.
05 - Brew 2 shots espresso or strong coffee using your preferred method.
06 - Divide hot pistachio milk between cups, reserving froth. Add espresso to each and stir gently to blend.
07 - Top with reserved froth and garnish with crushed pistachios if desired. Serve immediately.
