# 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 sea salt
→ Latte
06 - 2 shots espresso or strong brewed coffee (approximately 2 ounces total)
07 - 1 and 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. Allow to soak overnight or at least 6 hours, then 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 until the mixture is completely smooth.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher, discarding solids or reserving for baking.
04 - Pour pistachio milk into a saucepan and warm gently over medium heat, whisking until hot but not boiling. Adjust sweetness if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add a shot of espresso to each and gently stir to combine.
07 - Top with reserved milk froth and sprinkle with crushed pistachios if desired. Serve immediately.
