# Components:
→ 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 Assembly
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
# Directions:
01 - Combine pistachios with water in a bowl and soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Blend soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt until smooth.
03 - Pour blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for use in baking.
04 - Transfer pistachio milk to a saucepan and gently warm over medium heat, whisking until hot but not boiling. Add sweetener to taste if desired.
05 - Extract espresso shots or brew strong coffee using your preferred method.
06 - Pour hot pistachio milk into cups, reserving some froth. Add espresso to each cup and stir to blend.
07 - Spoon reserved froth on top of each drink and sprinkle with crushed pistachios as desired. Serve immediately.
