# Ingredient List:
→ 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
# Directions:
01 - Place pistachios in a bowl and cover with water. Allow to soak overnight or for at least 6 hours, then 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 on high until completely smooth.
03 - Pour the mixture through a nut milk bag or fine mesh sieve into a pitcher. Press to extract as much liquid as possible; discard solids or reserve for baking.
04 - Gently heat pistachio milk in a saucepan over medium heat, whisking until hot but not boiling. Add sugar or sweetener to taste, if preferred.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, reserving some froth. Add espresso to each cup and gently stir to combine.
07 - Spoon reserved froth atop each latte and garnish with crushed pistachios, if desired. Serve immediately.
