# 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 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)
# How to make it:
01 - Place pistachios in a bowl and cover with water. Let soak overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until completely smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Transfer strained pistachio milk to a saucepan. Gently warm over medium heat, whisking continuously. Add sugar or sweetener if preferred. Do not allow to boil.
05 - Brew espresso shots or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, reserving foam. Add espresso to each cup and gently stir to combine.
07 - Top each serving with reserved froth and crushed pistachios if desired. Serve immediately.
