# 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 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 - Place pistachios in a bowl and cover with water. Allow to soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Process until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze to extract liquid. Retain or discard solids as preferred.
04 - Transfer pistachio milk to a saucepan and heat gently over medium-low, whisking until hot but not boiling. Add sweetener if desired.
05 - Brew 2 shots of espresso or 2 ounces strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into two mugs, reserving some froth. Add espresso to each mug and gently stir to combine.
07 - Spoon reserved froth onto each latte and garnish with crushed pistachios if desired. Serve immediately.
