# 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 of sea salt
→ Latte
06 - 2 shots espresso or strong brewed coffee (approximately 2 ounces)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon granulated sugar or preferred sweetener, optional
09 - Crushed pistachios for garnish, optional
# Directions:
01 - Submerge pistachios in water and let soak overnight or for a minimum of 6 hours. When finished, 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. Process until mixture is completely smooth.
03 - Pass blended mixture through a nut milk bag or fine mesh sieve set over a pitcher. Press gently to squeeze out liquid. Discard remaining solids or reserve for later use.
04 - Transfer strained pistachio milk to a saucepan and heat gently over medium-low, whisking until hot but not boiling. Adjust sweetness with sugar or syrup if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving a small amount of foam. Add brewed espresso to each cup and stir gently to mix.
07 - Spoon reserved froth onto each latte and garnish with crushed pistachios if desired. Serve immediately while hot.
