Creamy Nutty Pistachio Latte (Printable)

A creamy pistachio milk latte enhanced by a lush whipped cold foam for a rich beverage.

# What You Need:

→ Pistachio Latte

01 - 1 shot (1 fl oz) espresso or 1/4 cup (2 fl oz) strong brewed coffee
02 - 1 cup (8 fl oz) pistachio milk
03 - 1 tablespoon pistachio syrup
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 espresso or strong coffee and set aside.
02 - Warm pistachio milk using a saucepan or microwave until hot but not boiling. Stir in pistachio syrup and vanilla extract if using, then froth with a milk frother or whisk vigorously.
03 - Pour brewed coffee into a large mug or glass and add the frothed pistachio milk on top.
04 - In a bowl, combine cold heavy cream, milk, and powdered sugar. Whip using a handheld frother or whisk until thickened yet pourable, about 30 to 45 seconds.
05 - Gently spoon or pour the cold foam over the pistachio latte.
06 - Sprinkle chopped pistachios on top if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like you hired a skilled barista for your kitchen, but takes barely ten minutes to pull together.
  • The cold foam adds an unexpected textural contrast that elevates a simple coffee into something genuinely luxurious.
  • You can make it entirely plant-based, or lean into the richness of dairy—the recipe bends to what you have and what you want.
02 -
  • The cold foam will collapse if your latte is too hot—let it cool for about a minute before topping so the foam sits proudly instead of melting immediately into the drink.
  • Don't over-whip the cream mixture or you'll end up with grainy, separated foam instead of a smooth cloud; stop as soon as it thickens and becomes hard to whisk.
03 -
  • Chill your serving glass in the freezer for five minutes before assembling if you like your drink cooler longer—the cold foam will last longer and stay fluffy on top.
  • If your pistachio syrup is stored cold, let it sit at room temperature for a minute before stirring it into the warm milk so it distributes evenly without seizing up.
Go Back