Pistachio Latte Cloud (Printable)

A creamy pistachio milk latte topped with whipped cold foam and chopped pistachios.

# What You 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 plant-based
07 - 1 teaspoon powdered sugar or simple syrup

→ Garnish

08 - 1 teaspoon chopped pistachios, optional

# How To Make It:

01 - Brew espresso shot 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 mixture with milk frother or whisk vigorously to create foam.
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 to 45 seconds.
05 - Gently spoon or pour the cold foam over the latte surface.
06 - Sprinkle chopped pistachios on top if desired and serve immediately.

# Expert Tips:

01 -
  • It tastes like a café drink you'd pay eight dollars for, except you made it in seven minutes.
  • The cold foam creates this cloud-like texture that's almost whipped cream but lighter, and it stays perfect for those first few sips.
  • Pistachio has this subtle, creamy nuttiness that feels sophisticated without being fussy or pretentious.
02 -
  • The cold foam will sink if you wait more than a minute or two, so pour it right before you drink, or it becomes just another layer instead of that magical cloud on top.
  • If your pistachio milk breaks or curdles when you heat it, you've gone too hot—keep it just below boiling temperature and stir gently instead of aggressively.
  • The foam needs cold cream to work, so if you used warm cream from sitting out, go back and use cream straight from the fridge, or it won't hold structure.
03 -
  • Toast your garnish pistachios lightly in a dry pan for about a minute before chopping—they become more fragrant and add a pleasant crunch that complements the creamy smoothness underneath.
  • If you don't have a milk frother, a mason jar with a tight lid works surprisingly well for the cold foam—shake it hard for about thirty seconds and the agitation creates air pockets that give you that light, airy texture.
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