# What you'll need:
→ 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 fluid 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 - Cover pistachios with water and 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 sea salt in a blender. Blend on high speed until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard remaining solids or reserve for baking.
04 - Transfer pistachio milk to a saucepan. Heat gently over medium, whisking until hot but not boiling. Adjust sweetness as desired.
05 - Brew 2 shots of espresso or prepare strong coffee using your preferred method.
06 - Divide hot pistachio milk between cups, reserving froth. Add espresso to each cup and stir gently to combine.
07 - Top each latte with remaining milk froth and sprinkle with crushed pistachios, if desired. Serve immediately.
