A smooth, nutty latte combining homemade pistachio milk and espresso for a fragrant, creamy beverage.
# 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
# How to Make It:
01 - Place pistachios in a bowl, cover with water, and soak overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Blend the soaked pistachios with 3 cups of filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt until completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher, extracting as much liquid as possible. Discard solids or reserve for alternative uses.
04 - Gently warm the pistachio milk in a saucepan over medium heat, whisking continuously until hot but not boiling. Sweeten to taste if desired.
05 - Brew 2 shots (about 2 ounces) of espresso or strong coffee using an espresso machine or coffee maker.
06 - Pour the hot pistachio milk into serving cups, reserving some foam. Add one shot of espresso to each cup and stir gently to incorporate.
07 - Spoon reserved froth over each drink and garnish with crushed pistachios if desired. Serve immediately.
