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Ingredients
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Espresso & Milk
Pistachio Cheese Foam (topping)
Garnish
Method
Espresso & Milk
- 1
Brew espresso
Pull two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml very strong coffee using Aeropress or Moka pot.
- 2
Sweeten milk
Warm 8 oz (240 ml) of whole milk to about 60–65°C (140–149°F). Whisk in 1.5 tablespoons pistachio syrup and 1 teaspoon granulated sugar until dissolved. Froth or steam the milk to create microfoam, aiming for velvety texture and small bubbles.
- 3
Pistachio Cheese Foam (topping)
- 4
Prepare ingredients
Make sure cream cheese and mascarpone are at room temperature so they blend smoothly. Measure heavy cream chilled.
- 5
Beat base cheeses
In a medium bowl, whisk or beat 1 oz softened cream cheese with 1 oz mascarpone until smooth and lump-free (about 30–45 seconds by hand, 20–30 seconds with a hand mixer) to create a creamy base.
- 6
Add sweetness and pistachio flavor
Add 1 teaspoon confectioners' sugar, 1 teaspoon pistachio paste (or 1 tsp ground pistachios combined with 1/4 tsp neutral oil), and a pinch of fine sea salt. Mix until fully incorporated and evenly colored.
- 7
Whip to foam
With a chilled bowl and chilled whisk or mixer beaters, pour in 2 oz cold heavy cream and whip the mixture at medium-high speed until it reaches a thick soft-peak consistency resembling slightly stabilized whipped cream that will hold on top of the latte (about 45–90 seconds). Do not overwhip — you want a light, aerated foam, not stiff peaks.
- 8
Spoon or pipe a generous layer (about 2–3 tablespoons) of the pistachio cheese foam onto the milk layer of the latte, covering the surface and creating a visible domed topping.
Garnish & Serve
- 9
Sprinkle 1 teaspoon finely chopped shelled pistachios over the foam for crunch.
- 10
Optionally dust a light pinch (about 1/4 tsp) of pistachio dust or matcha over the foam for color and extra aroma.
- 11
Serve immediately with a long spoon to scoop the cheese foam into each sip. Enjoy warm.