Creamy Pistachio Latte Cloud (Printable)

A creamy pistachio milk latte crowned with whipped cold foam and a nutty finish.

# Components:

→ Pistachio Latte

01 - 1 shot (1 fl oz) espresso or 1/4 cup strong brewed coffee
02 - 1 cup 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 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 1 shot of espresso or 1/4 cup strong coffee and set aside.
02 - Heat pistachio milk in a 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, combine cold heavy cream, milk, and powdered sugar. Whip with a handheld frother or whisk until thickened but still pourable, about 30–45 seconds.
05 - Gently spoon or pour the cold foam over the latte.
06 - Sprinkle with chopped pistachios if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes fancy but takes barely ten minutes, perfect for when you want a café moment without leaving home.
  • The contrast between hot and cold, creamy and airy, makes every sip feel intentional.
  • Pistachio has a subtle earthiness that feels more interesting than vanilla, like discovering a flavor you didn't know you were missing.
02 -
  • Don't let the pistachio milk boil—even a brief boil can make it break or separate, and the flavor becomes slightly bitter.
  • The cold foam only works if your cream is actually cold from the fridge; warm cream won't whip into that airy texture no matter how hard you try.
  • The drink is best served immediately because the foam will gradually sink back into the hot liquid, and watching that happen is half the charm.
03 -
  • If your milk frother isn't powerful enough to create the airy foam you want, try using an immersion blender briefly, or whisk vigorously while tilting the bowl—muscle and angle matter more than equipment.
  • The secret to a stable cold foam is the ratio of cream to milk; too much cream and it breaks, too little and it won't hold. That one tablespoon of milk to one-quarter cup cream is the balance that works.
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