# Ingredients:
→ 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 Assembly
06 - 2 shots (about 2 fluid 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
# Instructions:
01 - Place pistachios in a bowl and cover with water. Leave to soak overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, sweetener (if using), and a pinch of sea salt in a blender. Blend on high until smooth and creamy.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher to remove solids. Reserve solids for baking if desired.
04 - Transfer strained pistachio milk to a saucepan. Warm gently over medium heat, whisking regularly, until hot but not boiling. Sweeten to taste if desired.
05 - Brew espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and gently stir to combine.
07 - Spoon reserved froth on top of each latte and garnish with crushed pistachios if desired. Serve immediately.
