Creamy Nutty Pistachio Latte (Print Version)

A creamy pistachio milk latte topped with rich whipped foam and a sprinkle of chopped pistachios.

# 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, adjust 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 1 shot of espresso or 1/4 cup strong coffee and set aside.
02 - Heat pistachio milk until hot but not boiling. Stir in pistachio syrup and vanilla extract if used. Froth the mixture with a milk frother or whisk vigorously.
03 - Pour the espresso into a large mug or glass. 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, approximately 30 to 45 seconds.
05 - Gently spoon or pour the cold foam over the latte. Sprinkle with chopped pistachios if desired. Serve immediately.

# Additional Tips::

01 -
  • It feels like ordering from that café you love, except you're in your pajamas and it costs half the price.
  • The cold foam topping is pure texture magic—crispy then creamy, all in one spoonful.
  • Pistachio milk has this understated elegance that makes you feel like you're treating yourself, but it's genuinely easy to pull off.
  • Ready in ten minutes flat, which means you can actually have something special on a weekday morning.
02 -
  • Cold cream whips way faster than warm cream, so chill everything—your bowl, your cream, everything—before you start whipping; I learned this the hard way with five minutes of whisking that went nowhere.
  • The foam will slowly sink back into the latte as it sits, which is actually fine and kind of beautiful, but drink it in the first few minutes if you want that dramatic textural contrast.
  • Pistachio syrup is the secret weapon here—without it, the milk tastes faintly nutty but bland; with it, you get this coherent, intentional flavor that makes someone wonder if you went to special training for this.
03 -
  • Use the coldest cream you have sitting in your fridge—temperature is everything for foam, and warm cream will just melt into sadness instead of whipping into clouds.
  • If pistachio syrup feels impossible to find, make your own by simmering pistachios with simple syrup for a few minutes, then straining; it's worth the five-minute detour.
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