# 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 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 sweetener of choice (optional)
09 - Crushed pistachios for garnish (optional)
# Method:
01 - Place raw pistachios in a bowl, cover with water, and allow to soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend until completely smooth and creamy.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher to separate solids. Discard pulp or save for baking purposes.
04 - Warm pistachio milk gently in a saucepan over medium heat, whisking until hot but not boiling. Add sugar or preferred sweetener to taste if desired.
05 - Brew fresh espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving a layer of froth. Add espresso to each cup and stir gently to blend.
07 - Spoon remaining milk froth on top. Sprinkle crushed pistachios over each latte if desired. Serve immediately.
