# 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 (approximately 2 ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or alternative sweetener (optional)
09 - Crushed pistachios, for garnish (optional)
# Directions:
01 - Place raw pistachios in a bowl and cover with water. Soak overnight or for at least 6 hours, then drain and rinse thoroughly.
02 - In a blender, combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt. Process until mixture is completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or save for baking.
04 - Transfer the strained pistachio milk to a saucepan and warm gently over medium heat, whisking continually until hot but not boiling. Adjust sweetness as desired.
05 - Brew two shots of espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour heated pistachio milk into serving cups, reserving some froth. Add espresso to each cup, stir lightly, top with reserved froth, and garnish with crushed pistachios if preferred. Serve immediately.
