• Add the pistachios and water into a high speed blender, and blend until the pistachios are finely chopped and mixed well with the water.
• Add the pistachio and water mixture into a medium sauce pan with the brown sugar and regular sugar. Turn on medium low heat, and stir until the sugar has dissolved.
• Let the mixture simmer for about 15 minutes, stirring occasionally.
• Turn off the stove, and add in the almond extract.
•  Let the mixture cool, and if you would like no tiny pistachio pieces in your pistachio syrup, run it through cheese cloth before storing it in a quart sized jar. I don't mind the tiny pieces!

To Make Your Pistachio Latte:

• Add 1-2 tbsp of your pistachio syrup to your mug, or more depending on how sweet you want. There's really no set rules here.
• Pull 1-2 shots of espresso over your syrup.
• Steam your 8oz of milk, and pour it over the espresso and syrup. Enjoy!!