# Components:
→ 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 espresso or strong brewed coffee (about 2 ounces)
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 raw pistachios in a bowl and cover with water. Allow to soak overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups 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 blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze or press to extract all liquid. Discard solids or reserve for baking.
04 - Transfer pistachio milk to a saucepan. Warm gently over medium heat, whisking continuously until hot but not boiling. Add sugar or additional sweetener if preferred.
05 - Brew 2 shots of espresso or strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between serving cups. Reserve some milk froth. Pour espresso into each cup and gently stir to combine.
07 - Top each latte with reserved milk froth. Sprinkle with crushed pistachios if desired. Serve immediately.
