Iced Pist Cloud Latte Recipe

Place shelled pistachios and hot water in a small heatproof bowl. Let steep 10 minutes to extract flavor.

Transfer pistachios and water to a blender. Add 2 tbs granulated sugar and blend on high until very smooth, about 30–45 seconds. If needed, add up to 1–2 tbs additional hot water to help blending.

Strain mixture through a fine-mesh sieve or cheesecloth into a small container, pressing solids to extract as much liquid and paste as possible. Discard solids. Stir in almond extract if using. Let syrup cool to room temperature.

Chill a small mixing bowl and the whisk or frother head in the freezer for 5 minutes (cold helps foam stability).

Combine 2 tbs pasteurized egg white (or aquafaba), 1 tsp granulated sugar, 1 tsp vanilla extract and 1 tsp cold water in the chilled bowl.

Whip with an electric hand mixer or small stand mixer on high until stiff glossy peaks form, about 2–3 minutes. If using aquafaba, whip 3–4 minutes until thick and glossy. The foam should be spoonable and hold shape.

Fill a 16 oz (approx.) serving glass with 1 cup of ice cubes.

Pour 10 oz cold milk over the ice.

Add the pistachio syrup: pour 1.5–2 tbs (adjust to taste) of the strained pistachio syrup into the milk and stir gently to combine. Reserve a little syrup (about 1 tsp) for drizzling if desired.

Slowly pour 2 oz double espresso over the back of a spoon onto the milk to create a layered look. If you prefer, stir to integrate the espresso with the milk.

Using a spoon, gently dollop or spoon the cloud foam on top of the iced latte, covering the surface. The foam should sit above the milk layer.

Drizzle the reserved pistachio syrup sparingly over the cloud foam (optional) and sprinkle 1 tsp finely chopped pistachios and 1/4 tsp pistachio dust or matcha for color and aroma.

Serve immediately with a straw or spoon. Instruct drinker to break through the foam to mix for an even pistachio latte experience.

Storage: leftover pistachio syrup can be refrigerated up to 5 days. Cloud foam is best used immediately.