2Medjool dates(pitted; or use 1.5 tablespoons maple syrup)
1cuphot brewed coffee(8 ounces)
Add the pistachios, water, and dates (or maple syrup) to a blender. Blend until very smooth, with no pieces of pistachios visible. When blending hot liquids, be sure to loosely cover the vent in the blender lid with a thin towel, to allow for steam to safely escape, without splattering your kitchen.
Pour in the brewed coffee and blend again. Adjust any flavoring to taste, adding more maple syrup for a sweeter version, or more coffee if you'd like it less-sweet.
If your blender didn't totally pulverize everything, pour the latte through a fine mesh sieve as you pour it into your mug, to catch any pieces that might have been missed. Serve warm right away.
Nutrition information is for one large latte, but you can split this between two people for a lower calorie drink.I used pistachios that are not salted, but if that's all you can find, I imagine that a salted pistachio latte might also be delicious.It's normal for this drink to separate as it sits, so keep a spoon nearby and stir it as needed. For an iced drink, use cold water and coffee, and serve over ice, instead.