# 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 sweetener of choice, optional
09 - Crushed pistachios, for garnish, optional
# Method:
01 - Place pistachios in a bowl, cover with water, and soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Transfer soaked pistachios to a blender. Add 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt. Blend until completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking use.
04 - Pour strained pistachio milk into a saucepan and heat gently, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew espresso shots or strong coffee using your espresso machine or coffee maker.
06 - Divide hot pistachio milk between serving cups, reserving some froth. Add one shot of espresso to each and stir gently to combine.
07 - Top each latte with reserved froth and garnish with crushed pistachios if desired. Serve immediately.
