# 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 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 - Soak raw pistachios in water overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Process soaked pistachios with filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender until creamy and smooth.
03 - Pass blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Gently warm pistachio milk in a saucepan, whisking until heated but not boiling. Sweeten to taste if desired.
05 - Extract espresso shots or prepare strong coffee using your preferred method.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Spoon froth on top and sprinkle with crushed pistachios if desired. Serve promptly.
