# 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 sea salt
→ Latte
06 - 2 shots (about 2 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)
# Method:
01 - Cover pistachios with water and soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend until completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve set over a pitcher. Squeeze or press to extract liquid. Discard solids or reserve for other uses.
04 - Transfer freshly strained pistachio milk to a saucepan. Gently heat over medium, whisking constantly, until steaming but not boiling. Sweeten to taste if desired.
05 - Brew 2 shots of espresso or 2 ounces of strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between serving cups, reserving some froth. Pour espresso into each cup and gently stir to blend.
07 - Spoon reserved milk froth on top and sprinkle with crushed pistachios if using. Serve immediately.
