Creamy Pistachio Latte Cloud (Print)

A creamy nutty latte crowned with whipped cold foam and chopped pistachios for extra flavor.

# Ingredients:

→ 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 (adjust 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)

# Directions:

01 - Prepare espresso or strong brewed coffee and set aside.
02 - Heat pistachio milk in a saucepan or microwave until hot but not boiling; stir in pistachio syrup and optional vanilla extract, then froth using a milk frother or whisk vigorously.
03 - Pour espresso into a large mug or glass, then add the frothed pistachio milk over the coffee.
04 - In a separate bowl, whip cold heavy cream, milk, and powdered sugar 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.
06 - Sprinkle chopped pistachios on top if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like a fancy café drink but takes just 10 minutes and requires zero special equipment beyond what's already in your kitchen.
  • Pistachio has this subtle, elegant flavor that feels indulgent without being heavy, perfect for when you want something special that doesn't leave you wired all afternoon.
  • The cold foam on top gives you that satisfying textural moment—creamy, pillowy, and Instagram-worthy without any pretension.
02 -
  • The temperature contrast—hot latte below, cold foam on top—is what makes this drink special, so don't let the latte cool before you add the foam or the whole effect falls apart.
  • If your foam collapses or turns watery, it usually means your cream wasn't cold enough or you over-whisked it; start with cream straight from the fridge and stop as soon as it's thickened.
  • Pistachio syrup varies wildly between brands, so taste a tiny bit before committing a full tablespoon to your drink.
03 -
  • Keep your heavy cream and mixing bowl in the freezer for 10 minutes before whipping if you're having trouble getting the foam to thicken—cold equipment makes all the difference.
  • If you can't find pistachio syrup, you can make a quick version by blending roasted pistachios with simple syrup, straining it, and using that; it tastes even more authentic than commercial syrups.
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