Pistachio Latte Cloud (Printable Version)

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

# What You'll Need:

→ Pistachio Latte

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

# Steps to Follow:

01 - Prepare 1 shot of espresso or brew 1/4 cup strong coffee and set aside.
02 - Heat pistachio milk until warm but not boiling, then stir in pistachio syrup and vanilla extract if used. Froth the mixture using a milk frother or whisk vigorously.
03 - Pour brewed coffee into a large mug or glass, then add the frothed pistachio milk on top.
04 - In a small bowl, whisk cold heavy cream, milk, and powdered sugar until thickened yet 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.

# Additional Tips::

01 -
  • That nutty richness wraps around espresso in a way that feels fancy enough for weekend mornings but takes barely ten minutes.
  • The cold foam is pure theatre—watching it float on top makes even a Tuesday morning feel like a small celebration.
  • Once you nail the ratio, you'll find yourself making this instead of your usual coffee run because it tastes like someone who actually cares made it just for you.
02 -
  • The pistachio syrup does the heavy lifting here—without it, the drink tastes flat and forgettable, so don't be shy with it or try to cheap out on a thin syrup.
  • The contrast between the warm latte and the cold foam is everything; if your foam is room temperature or warm, you've lost the magic and the textural magic that makes this feel like a café drink.
03 -
  • Don't skip letting your espresso cool for a minute; boiling water will break the foam and create a flat, separated mess instead of a silky cloud.
  • The secret is keeping everything cold except the latte itself—cold cream, cold milk, cold bowl—because that's what gives the foam its signature silky body that clings to the drink instead of melting instantly.
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