# 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 espresso or strong brewed coffee (approximately 2 ounces total)
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 - In a blender, combine soaked pistachios, 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt. Blend on high speed until fully smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher, squeezing to extract liquid. Discard remaining solids or save for baking.
04 - Transfer pistachio milk to a saucepan and warm gently over medium heat, whisking until hot but not boiling. Add sugar or sweetener to taste, if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour heated pistachio milk into cups, reserving some froth. Add espresso to each cup and gently stir to blend.
07 - Top each cup with reserved froth and garnish with crushed pistachios. Serve immediately.
