Iced Pist Cloud Latte Recipe

Soak pistachios in hot water for 10 minutes to soften, then drain and rinse. (If using pre-roasted pistachios, skip soaking.)

Place soaked pistachios, 1 cup filtered water, maple syrup, vanilla extract, and a pinch of salt into a high-speed blender. Blend on high for 60–90 seconds until very smooth and creamy.

Pour the blended mixture through a fine mesh strainer or nut milk bag into a bowl or pitcher, pressing or squeezing to extract as much liquid as possible. This yields the pistachio milk. Chill until cold (at least 10 minutes) or use immediately if already cool.

Place chilled milk or creamer and cold water in a narrow container suitable for frothing (or use a small blender/hand mixer).

Add instant vanilla pudding powder and powdered sugar. Froth with an electric frother, small whisk, or high-speed immersion blender for 20–40 seconds until thick, billowy foam forms that holds soft peaks. The pudding powder stabilizes the foam into a 'cloud' texture.

Keep foam chilled while you assemble the drink.

If using espresso: pull a double shot (about 2 oz) and cool slightly. If using cold-brew concentrate: measure 2 oz and keep chilled.

Fill a 16-oz glass with 1.5 cups of ice cubes.

Add the chilled pistachio milk to the glass, leaving about 1.5–2 inches of space at the top for foam. This will be roughly 10–12 oz of pistachio milk depending on ice displacement.

Pour the espresso or cold-brew over the milk. If you like it sweeter, drizzle up to 1 tsp extra maple syrup over the top and gently stir once to integrate—avoid over-stirring so the cloud foam remains distinct.

Top with Cloud

Spoon a generous dollop (about 3–4 tbs) of the chilled sweet cloud foam on top of the iced latte. The foam should sit above the milk like a cloud.

Garnish with a sprinkle of finely chopped roasted pistachios on the foam. Serve immediately with a straw and a long spoon for scooping the cloud.