Pistachio Latte Cloud (Print Version)

A creamy pistachio milk latte crowned with fluffy cold foam and a touch of nutty garnish.

# 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, 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

# How-To Steps:

01 - Brew one shot of espresso or prepare 1/4 cup of strong coffee and set aside.
02 - Warm the 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 the espresso or coffee 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 and sprinkle with chopped pistachios if desired. Serve immediately.

# Expert Tips:

01 -
  • It feels like an indulgence but takes barely longer than your usual coffee routine.
  • The cold foam adds an unexpected textural contrast that makes it taste more sophisticated than it actually is.
  • Pistachio is mild enough that even people who think they don't like nutty flavors end up asking for the recipe.
02 -
  • If your foam collapses, you either whipped it too long (it turned into butter) or not long enough (it's just cold milk); 30–45 seconds is genuinely the sweet spot, and a timer helps.
  • The temperature contrast is the whole point—pour the foam over while the latte is still steaming so it stays separate instead of melting into the drink instantly.
03 -
  • Chill your bowl and whisk before making foam if you have a moment; cold tools keep the foam stable longer.
  • If you're making pistachio syrup at home, it's just a simple syrup (equal parts sugar and water) infused with crushed pistachios and strained—worth doing in a batch if you drink this often.
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