# 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 - Place pistachios in a bowl and cover with water. Allow to soak overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until smooth and creamy.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve set over a pitcher. Squeeze or press to extract milk, discarding or reserving solids for baking.
04 - Transfer strained pistachio milk to a saucepan. Warm gently over medium heat, whisking continuously until hot but not boiling. Adjust sweetness as desired.
05 - Brew espresso or prepare strong coffee using your machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving a portion of froth. Add espresso to each cup and stir gently to blend.
07 - Spoon reserved froth on top and garnish with crushed pistachios if desired. Serve immediately.
