# What you 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 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
# Steps to follow:
01 - Place pistachios in a bowl and cover with water. Soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups 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 purposes.
04 - Transfer pistachio milk to a saucepan and gently heat over medium, whisking until hot but not boiling. Adjust sweetener as desired.
05 - Brew two shots of espresso or approximately 2 ounces strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into cups, reserving some foam. Add espresso to each cup and stir gently to combine.
07 - Top each serving with reserved foam and garnish with crushed pistachios if desired. Serve immediately.
