Pistachio Latte Cloud (Printable View)

A nutty pistachio milk latte crowned with lush whipped cold foam and a sprinkle of chopped nuts.

# What You’ll Need:

→ Pistachio Latte

01 - 1 shot (1 fl oz) espresso or 1/4 cup strong brewed coffee
02 - 1 cup (8 fl oz) pistachio milk (store-bought or homemade)
03 - 1 tablespoon pistachio syrup (or to taste)
04 - 1/4 teaspoon vanilla extract (optional)

→ Cold Foam

05 - 1/4 cup (2 fl oz) cold heavy cream
06 - 1 tablespoon milk (dairy or non-dairy)
07 - 1 teaspoon powdered sugar or simple syrup

→ Garnish

08 - 1 teaspoon chopped pistachios (optional)

# How To Make It:

01 - Brew the espresso or strong coffee and set aside.
02 - Warm the pistachio milk in a small saucepan or microwave until hot but not boiling. Stir in pistachio syrup and vanilla extract if using, then froth with a milk frother or whisk vigorously.
03 - Pour the espresso into a large mug or glass, then add the frothed pistachio milk over coffee.
04 - In a bowl, combine cold heavy cream, milk, and powdered sugar. Whip with a handheld frother or whisk until thickened but still pourable, about 30 to 45 seconds.
05 - Gently spoon or pour the cold foam over the latte surface.
06 - Sprinkle with chopped pistachios if desired and serve immediately.

# Best Practices:

01 -
  • The cold foam is pure theater—it stays pristine and pillowy while everything beneath gets warmer, creating this thrilling temperature contrast with every sip.
  • Pistachio is the quiet sophisticate of nut flavors, never overpowering but somehow making coffee taste more like itself.
  • You can make this with store-bought pistachio milk and syrup, or disappear into the kitchen rabbit hole of making your own (both paths lead somewhere good).
02 -
  • The foam separates if you let it sit—make this drink and drink it immediately, because the magic is in that moment when hot and cold collide in your mouth.
  • Don't skip the cold element of the foam; it's not decoration, it's the whole reason this tastes different from a regular pistachio latte, and that temperature shock is what makes your taste buds wake up.
03 -
  • If your foam is too thick and won't pour, add another teaspoon of milk and whip for just five more seconds—it's forgiving and corrects itself fast.
  • Toasted and chopped pistachios taste deeper than raw ones, so if you have time, toast them in a dry pan for two minutes first.
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