# 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 of sea salt
→ Latte
06 - 2 shots (approximately 2 ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener, optional
09 - Crushed pistachios, for garnish, optional
# Step-by-Step:
01 - Place raw pistachios in a bowl and cover with water. Refrigerate and soak overnight or for at least 6 hours, then 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 until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze to extract as much liquid as possible. Discard solids or set aside for baking.
04 - Transfer pistachio milk to a saucepan and heat gently over medium heat, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew 2 shots (2 ounces) of espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving some milk froth. Add espresso to each cup and gently stir to combine.
07 - Top each latte with the reserved froth and sprinkle with crushed pistachios if desired. Serve immediately.
