Creamy Nutty Pistachio Latte (Print View)

A creamy pistachio milk latte crowned with whipped cold foam for a nutty café treat.

# 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 keep it aside.
02 - Warm the pistachio milk gently in a small saucepan or microwave until hot but not boiling, then stir in the pistachio syrup and optional vanilla extract. Froth the mixture using a milk frother or whisk vigorously.
03 - Pour the brewed espresso into a large mug or glass, then 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 surface.
06 - Sprinkle chopped pistachios on top if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy café drink but takes less time than waiting in line for one.
  • The cold foam floats on top like edible clouds, making even a regular Tuesday morning feel special.
  • Naturally dairy-free and vegan-adaptable, so friends with different dietary needs can actually enjoy it together.
02 -
  • Don't overfrost the foam—it should look creamy and pourable, not like whipped cream peaks that will sink immediately.
  • The temperature contrast between the hot latte and cold foam is essential to the experience; adding the foam to a lukewarm drink loses all the textural magic.
03 -
  • Cold cream whips faster and holds better than room-temperature cream, so keep it in the fridge until the moment you use it.
  • If you don't have a milk frother, a small whisk and a few minutes of elbow grease creates just as silky a foam—there's something meditative about whisking by hand anyway.
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