Creamy pistachio milk melds with espresso for a smooth, nutty café-style beverage. Easy, fragrant, and refreshing.
# 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 espresso or strong brewed coffee (about 2 ounces)
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or preferred sweetener (optional)
09 - Crushed pistachios for garnish (optional)
# Cooking Steps:
01 - Place pistachios in a bowl and cover with water. Allow to soak overnight or for a minimum of 6 hours. 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. Press gently to extract liquid. Discard the solids or reserve for other uses.
04 - Transfer pistachio milk to a saucepan and warm gently over medium heat, whisking constantly until hot but not boiling. Sweeten to taste as desired.
05 - Brew 2 shots of espresso or 2 ounces of strong coffee using an espresso machine or coffee maker.
06 - Divide hot pistachio milk between serving cups, reserving some of the froth. Add espresso or coffee to each cup and stir gently to combine.
07 - Top each latte with froth and garnish with crushed pistachios if desired. Serve immediately.
