A smooth latte with fresh pistachio milk, espresso, and subtle sweetness for a café-worthy morning treat.
# Ingredient list:
→ 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 fluid ounces) espresso or strong brewed coffee
07 - 1 1/2 cups homemade pistachio milk
08 - 1 tablespoon sugar or desired sweetener, optional
09 - Crushed pistachios, for garnish, optional
# Step-by-Step Guide:
01 - Submerge pistachios in water overnight or for a minimum of 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, filtered water, vanilla extract, maple syrup or honey, and sea salt in a blender. Process until smooth and creamy.
03 - Strain the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Transfer pistachio milk to a saucepan and gently heat over medium, whisking until warmed but not boiling. Adjust sweetness as desired.
05 - Prepare espresso shots or brew strong coffee using your preferred method.
06 - Pour hot pistachio milk into serving cups, reserving froth. Add espresso to each cup and gently stir to combine.
07 - Top each latte with reserved froth and garnish with crushed pistachios if desired. Serve immediately.
