# Components:
→ Pistachio Milk
01 - 1 cup raw, unsalted pistachios
02 - 3 cups filtered water
03 - 1–2 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 alternative sweetener, optional
09 - Crushed pistachios, for garnish, optional
# Directions:
01 - Place raw pistachios in a bowl, cover with water, and soak overnight or 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. Discard remaining solids or reserve for baking.
04 - Transfer pistachio milk to a saucepan and gently whisk over medium heat until heated through, being careful not to boil. Adjust sweetness as desired.
05 - Brew espresso or prepare strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Top each cup with reserved froth and garnish with crushed pistachios if desired. Serve immediately.
