# 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 (about 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
# Method:
01 - Place pistachios in a bowl, cover with water, and soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios with 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt. Blend until the mixture is smooth and creamy.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze or press to extract as much liquid as possible. Discard or reserve the solids for another use.
04 - Transfer pistachio milk to a saucepan and warm gently over medium heat, whisking until hot but not boiling. Sweeten to taste if desired.
05 - Brew 2 shots of espresso or make strong coffee using your preferred method.
06 - Pour the hot pistachio milk into serving cups, reserving some froth. Add one shot of espresso to each cup and stir gently to combine.
07 - Spoon remaining froth on top of each latte and garnish with crushed pistachios if desired. Serve immediately.
