# Ingredient List:
→ 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 (about 2 ounces) espresso or strong brewed coffee
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 the pistachios in a bowl and cover with water. Soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Blend until the mixture is smooth and creamy.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze out all liquid. Discard solids or reserve for baking.
04 - Transfer pistachio milk to a saucepan and heat gently over medium-low, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew 2 shots espresso or make strong coffee using preferred method.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Top with reserved pistachio milk froth and garnish with crushed pistachios if using. Serve immediately.
