Creamy Iced Pistachio Latte (Dairy-Free + Naturally Sweetened)

For pistachio milk
1 Add all ingredients to a high-speed blender and blend on high until completely smooth. Strain the mixture through a nut milk bag into a large bowl, then pour into a glass bottle or jar. Store in the fridge for up to 4 days.
2 Shortcut option: Blend 2 tablespoons pistachio butter with your favorite milk instead of making pistachio milk from scratch.
For the latte
4 Brew your espresso.
5 Stir in the vanilla while the espresso is still warm.
6 Fill a glass with ice and pour the espresso over it.
7 Add pistachio milk and stir until creamy and combined.
8 Taste and add sweetener if desired (I personally don’t think it needs it).
9 Top with whipped cream / cold foam and crushed pistachios for an extra special touch.