Pistachio Latte Cloud (Printable version)

A creamy pistachio milk latte crowned with whipped cold foam and a hint of vanilla.

# What You'll Need:

→ Pistachio Latte

01 - 1 shot (1 fl oz) espresso or 1/4 cup strong brewed coffee
02 - 1 cup (1 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)

# Directions:

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. Froth using a milk frother or whisk vigorously.
03 - Pour the espresso into a large mug or glass. 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.
06 - Sprinkle with chopped pistachios if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent ten minutes at an expensive café, but you made it at home in your pajamas.
  • The cold foam floats on top like a cloud, which somehow makes the whole experience feel more luxurious than it has any right to be.
  • Pistachio is subtle enough that it doesn't overpower the coffee, but bold enough that you absolutely taste it.
02 -
  • Don't let the pistachio milk boil or the foam will collapse—low and slow is the whole point here.
  • The cold foam only works if your cream is actually cold; take it out of the fridge right before you whip it.
  • If your foam gets too thick and stops being pourable, you've whipped it too long—it takes practice to find that sweet spot, but once you do it's muscle memory.
03 -
  • If you don't have a milk frother, a small handheld whisk works surprisingly well—just whisk hard and fast for about a minute.
  • Toast your garnish pistachios in a dry pan for 30 seconds before chopping; it brings out their flavor and adds a tiny bit of crunch that makes the whole thing feel more considered.
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