# 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 total)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)
# How to Make It:
01 - Submerge the pistachios in water overnight or for a minimum of 6 hours. Drain thoroughly and rinse under running water.
02 - Process the soaked pistachios with filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender until completely smooth.
03 - Pass the blended mixture through a nut milk bag or a fine mesh sieve into a pitcher. Discard the solids or reserve for baking purposes.
04 - Warm the pistachio milk gently in a saucepan over medium heat, whisking until heated through but not boiling. Adjust sweetness if preferred.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour heated pistachio milk into cups, reserving milk froth. Add espresso to each cup and lightly stir to incorporate.
07 - Spoon reserved froth on top and sprinkle with crushed pistachios if desired. Serve immediately.
