Pistachio Latte Cloud (Printable)

A nutty pistachio milk latte crowned with whipped cold foam for a luxurious café-style drink.

# What you'll need:

→ Pistachio Latte

01 - 1 shot (1 fl oz) espresso or 1/4 cup (2 fl oz) strong brewed coffee
02 - 1 cup (8 fl oz) pistachio milk (store-bought or homemade)
03 - 1 tablespoon pistachio syrup
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 brewed espresso into a large mug or glass, then add the frothed pistachio milk over the coffee.
04 - In a small 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. Sprinkle with chopped pistachios if desired. Serve immediately.

# Expert suggestions:

01 -
  • It tastes like you spent 15 dollars at a boutique café, but you made it in your kitchen in under 10 minutes.
  • The cold foam floats on top like a cloud, and somehow that makes the whole experience feel more special than it probably should.
  • Pistachio is subtle enough to surprise people but bold enough that they immediately ask what it is.
02 -
  • Don't overheat the pistachio milk or it breaks and loses that smooth texture. Medium heat and patience make all the difference.
  • The cold foam has to stay cold to work properly—don't let it sit at room temperature or it'll deflate faster than you'd expect.
  • If your foam isn't thickening, your cream might not be cold enough or your whisk technique needs a little more vigor. Temperature and speed are both key.
03 -
  • Keep your cream and milk in the coldest part of your fridge before whipping. Cold ingredients whip faster and hold shape longer.
  • If you don't have pistachio syrup, you can make a quick version by blending a handful of shelled pistachios with a little simple syrup and straining it.
  • The quality of your espresso or coffee matters more than anything else in this recipe. A mediocre espresso won't improve, no matter how fancy the foam is.
Return