Wonderful Pistachios Iced Pistachio Latte

For the pistachio milk:

• 1 cup Wonderful No Shells Lightly Salted Pistachios

For the latte:

• ½ teaspoon vanilla extract
• 2 shots espresso

The night before:

• Add pistachios to a large jar and cover with enough water to fully submerge. Cover with a lid and refrigerate overnight.

The next day:

• Drain and rinse pistachios, then add to a blender along with 4 cups water. Blend until smooth. Set a fine-mesh strainer lined with cheesecloth over a bowl or large jar. Pour blended pistachio mixture into strainer, using a spoon or spatula to help stir and press. Reserve ½ cup and transfer the rest to a jar. Cover and refrigerate. Use within 5 days.
• Add espresso and vanilla to a glass and stir to combine. Fill with ice, then add ½ cup pistachio milk.

To enjoy hot, prepare recipe as above, but steam milk and omit ice.