Creamy pistachio milk meets espresso for a fragrant, nutty cafe-style latte. Easy, vegetarian and gluten-free.
# 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 sweetener of choice (optional)
09 - Crushed pistachios, for garnish (optional)
# Directions:
01 - Place pistachios in a bowl and cover with water. Refrigerate and soak overnight or for at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios with 3 cups filtered water, vanilla extract, maple syrup or honey, and a pinch of sea salt in a blender. Blend on high speed until the mixture is very smooth.
03 - Pour the blended pistachio mixture through a nut milk bag or fine mesh sieve into a pitcher. Squeeze or press to extract the liquid. Dispose of or reserve the solids for other uses.
04 - Transfer pistachio milk to a saucepan. Warm gently over medium heat, whisking until hot but not boiling. Add sugar or sweetener if needed.
05 - Brew 2 shots of espresso or 2 ounces of strong coffee using an espresso machine or coffee maker.
06 - Pour hot pistachio milk into each cup, reserving some froth. Add a shot of espresso to each and stir gently to combine.
07 - Spoon any remaining milk froth over the latte. Sprinkle with crushed pistachios if desired. Serve immediately.
