# Components:
→ 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 (about 2 ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener, optional
09 - Crushed pistachios, for garnish, optional
# Method steps:
01 - Place pistachios in a bowl, cover with water, and soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, sweetener, and a pinch of sea salt in a blender. Process until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Warm pistachio milk in a saucepan over medium heat, whisking until hot but not boiling. Adjust sweetness if desired.
05 - Brew two shots of espresso or prepare strong coffee using your preferred method.
06 - Pour heated pistachio milk into serving cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Top each latte with the remaining froth. Garnish with crushed pistachios if desired and serve immediately.
