# Components:
→ 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 espresso or strong brewed coffee (about 2 ounces)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or sweetener of choice, optional
09 - Crushed pistachios, for garnish, optional
# Method Steps:
01 - Submerge pistachios in water 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.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking purposes.
04 - Gently heat pistachio milk in a saucepan, whisking until hot but not boiling. Adjust sweetness as desired.
05 - Brew espresso or robust coffee using an espresso machine or coffee maker.
06 - Pour heated pistachio milk into cups, reserving some froth. Add espresso to each cup and gently stir to combine.
07 - Top each cup with reserved froth and garnish with crushed pistachios if desired. Serve immediately.
