# What you'll need:
→ 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 espresso or strong brewed coffee (about 2 fluid ounces total)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener (optional)
09 - Crushed pistachios, for garnish (optional)
# Method:
01 - Place 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. Blend on high speed until completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher, extracting as much liquid as possible. Discard solids or reserve for another use.
04 - Transfer pistachio milk to a saucepan and gently warm over medium heat. Whisk frequently until hot but do not bring to a boil. Sweeten further, if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between serving cups, reserving some froth. Add a shot of espresso to each cup and gently stir to combine.
07 - Spoon the remaining froth on top and garnish with crushed pistachios if desired. Serve immediately.
