Smooth latte with homemade pistachio milk and espresso, offering a nutty, aromatic café-style beverage.
# Components:
→ 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 (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
# Preparation steps:
01 - Place raw 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. Process until the mixture is completely smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher, squeezing well to extract the liquid. Discard the remaining solids or use in baked goods.
04 - Transfer the pistachio milk to a saucepan and gently warm over medium heat, whisking continuously until hot but not boiling. Adjust sweetness if desired.
05 - Brew fresh espresso or a strong cup of coffee using your preferred method.
06 - Divide the hot pistachio milk between cups, reserving some froth. Add brewed espresso to each and stir gently to combine.
07 - Top each latte with reserved milk froth and garnish with crushed pistachios if desired. Serve immediately.
