Making the Maple Pistachio Syrup, use the below syrup ratios:

1. ½ Monin Pistachio Syrup 
2. ¼ Maple Syrup
3. ¼ Monin Vanilla Syrup
   
   

Making the 12 oz Maple Pistachio Latte (if drink is to stay use a 12 oz mug) 

1. Prep a standard steaming pitcher with 9 oz of milk.
2. Pull a double short (2 oz) shot of espresso into a cup.
3. Add 3 pumps (3/4 oz) of maple pistachio syrup either to be mixed into the espresso or steamed into the milk.
4. Steam and aerate milk to latte texture at 65°C or 150°F.
5. Pour your milk over the espresso and into the cup and finish with latte art

Making the 16 oz Maple Pistachio Latte (if drink is to stay use a 16 oz glass)

1. Prep a standard steaming pitcher with 11.5 oz of milk.
2. Pull a double-long (3 oz) shot of espresso into a cup.
3. Add 4 pumps (1 oz) of maple pistachio syrup either to be mixed into the espresso or steamed into the milk.
4. Steam and aerate milk to latte texture at 65°C or 150°F.
5. Pour your milk over the espresso and into the cup and finish with latte art.
   
   

1. Fill a 16 oz cup ¾ with ice.
2. Add 10 oz of milk to the cup.
3. Add 3 pumps (3/4 oz) of maple pistachio syrup to a small steaming pitcher. Pull a double short (2 oz) shot of espresso over the syrup and mix well.
4. Pour the espresso mixture over the milk to finish.