Indulge in a velvety latte infused with pistachio milk, offering a nutty, aromatic twist to your coffee experience.
# 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 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 preferred sweetener (optional)
09 - Crushed pistachios, for garnish (optional)
# Method:
01 - Submerge pistachios in water overnight or at least 6 hours. Drain and rinse thoroughly.
02 - Combine soaked pistachios, 3 cups filtered water, vanilla extract, sweetener if using, and salt in a blender. Blend until completely smooth.
03 - Pass the blended mixture through a nut milk bag or fine mesh sieve into a pitcher. Discard solids or reserve for baking.
04 - Warm pistachio milk in a saucepan over medium-low heat, whisking gently until hot but not boiling. Sweeten to taste if desired.
05 - Prepare fresh espresso or strong brewed coffee using your preferred method.
06 - Divide heated pistachio milk between serving cups, reserving some froth. Pour espresso into each and stir gently to integrate.
07 - Top each latte with reserved pistachio milk froth. Sprinkle with crushed pistachios if desired and serve immediately.
