# 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 fluid 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
# Method:
01 - Place pistachios in a bowl and cover with water. Soak for a minimum of 6 hours or overnight. After soaking, 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, straining out the solids. Reserve solids for additional baking applications or discard.
04 - Transfer pistachio milk to a saucepan. Gently heat over medium-low, whisking until steaming but not boiling. Sweeten to taste if desired.
05 - Brew two shots of espresso or 2 fluid ounces 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 incorporate.
07 - Top with reserved milk froth and sprinkle crushed pistachios, if desired. Serve immediately.
