Pistachio Latte Cloud (Printable)

A creamy pistachio milk latte crowned with whipped cold foam and chopped pistachios for a luxurious drink.

# 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 (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)

# Directions:

01 - Brew the espresso or strong coffee and set aside.
02 - In a small saucepan or microwave, heat the pistachio milk 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 the espresso into a large mug or glass. Add the frothed pistachio milk over the coffee.
04 - In a separate bowl, combine cold heavy cream, milk, and powdered sugar. Whip with a handheld frother or whisk until thickened but still pourable, approximately 30 to 45 seconds.
05 - Gently spoon or pour the cold foam over the latte. Sprinkle with chopped pistachios if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent money at an upscale café, but you made it in your own kitchen in under ten minutes.
  • The cold foam adds this surprising textural contrast that makes every sip feel special and intentional.
  • Pistachio is such an underrated flavor in coffee drinks—nutty enough to be interesting, subtle enough to let the espresso shine.
02 -
  • The cold foam only works if you actually keep your cream and milk cold—room temperature ingredients will collapse within seconds, and you'll end up with a drink that looks flat and ordinary.
  • Don't skip the vanilla extract; it seems small, but it's what prevents pistachio from tasting one-dimensional and makes the whole drink feel rounded and intentional.
  • Homemade pistachio milk separates after sitting in the fridge, so give it a really good shake before using—neglecting this step is the reason some batches taste weak and thin.
03 -
  • Make your pistachio milk the night before if you're planning these for guests, so you have one fewer thing to think about in the morning and can focus entirely on getting the espresso and foam perfect.
  • The secret to foam that doesn't immediately deflate is keeping everything cold and stopping the whisking just before it gets too thick—you want texture without airiness becoming the entire point.
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