Delight in a creamy pistachio latte, blending homemade nut milk and espresso for a fragrant, modern beverage.
# What You'll Need:
→ Pistachio Milk
01 - 1 cup raw, unsalted pistachios
02 - 3 cups filtered water
03 - 1–2 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)
# Directions:
01 - Submerge pistachios in water overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Process until smooth and creamy.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher, separating the liquid from the solids. Reserve solids for baking or discard.
04 - Warm pistachio milk in a saucepan over medium heat, whisking gently until hot but not boiling. Sweeten to taste if desired.
05 - Brew espresso or strong coffee using preferred equipment.
06 - Pour heated pistachio milk into cups, reserving some foam. Add espresso to each cup and gently stir to blend.
07 - Top each serving with the reserved milk froth. Optionally, garnish with crushed pistachios and serve immediately.
