Pistachio Latte Cloud (Printable)

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

# Components:

→ 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)

# Method:

01 - Brew the espresso or strong coffee and set aside.
02 - Heat pistachio milk in a small saucepan or microwave until hot but not boiling. Stir in pistachio syrup and vanilla extract if using. Froth the mixture 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 small bowl, whisk 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 Advice:

01 -
  • It tastes like you spent eight dollars at a fancy coffee shop, except you made it in your kitchen in your pajamas.
  • The cold foam adds a textural surprise that transforms a regular latte into something Instagram-worthy but totally unpretentious.
  • Pistachio is such an underrated flavor in coffee drinks, and once you taste it, you'll wonder why you waited so long.
02 -
  • The cold foam will sink into the latte if you let it sit, so serve immediately after building—it's meant to be a temperature and texture contrast that doesn't last forever.
  • If your foam turns into butter, you've whisked too long; stop as soon as it thickens because heavy cream is unforgiving once it starts to break.
03 -
  • Keep your whipping bowl and whisk in the freezer for five minutes before making the foam—cold equipment whips faster and creates a more stable foam structure.
  • If you're making multiple servings, whip the foam in a larger batch and portion it out; it holds better than trying to whip small amounts individually.
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