# 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 espresso or strong brewed coffee (about 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 let soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups filtered water, vanilla extract, sweetener if using, and a pinch of sea salt in a blender. Blend until mixture is very smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher, pressing gently to extract all liquid. Reserve or discard solids.
04 - Pour pistachio milk into a saucepan and heat gently over medium heat, whisking until warmed and slightly frothy. Avoid boiling.
05 - Add sugar or desired sweetener to taste if needed. Reserve some froth for topping.
06 - Brew espresso or strong coffee using an espresso machine or coffee maker.
07 - Pour hot pistachio milk into cups, add espresso, and stir gently to combine.
08 - Spoon reserved milk froth on top and garnish each cup with crushed pistachios if desired. Serve immediately.
