Creamy pistachio milk blended with espresso, offering a nutty, aromatic twist on classic café beverages.
# Ingredient List:
→ 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 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
# Steps:
01 - Place pistachios in a bowl and cover with water. Leave to soak overnight or for at least 6 hours, then 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 very smooth.
03 - Pour the blended mixture through a nut milk bag or fine mesh sieve into a pitcher, squeezing to extract as much liquid as possible. Discard or reserve the solids for other culinary uses.
04 - Transfer pistachio milk to a saucepan. Warm gently over medium heat, whisking until hot but not boiling. Sweeten to taste if preferred.
05 - Brew two shots (2 ounces total) of espresso or strong coffee using your preferred method.
06 - Pour hot pistachio milk into serving cups, reserving some froth. Add espresso to each cup and stir gently to combine.
07 - Top with reserved froth and sprinkle with crushed pistachios if desired. Serve immediately.
