In a measuring cup or small mixing bowl, add 1 cup whole milk, 1/2 cup pistachio milk, 1/4 cup light cream, 2 tbsp pistachio butter, 1 tbsp simple syrup, 1/4 tsp vanilla extract, and a pinch of fine sea salt. Whisk vigorously until the pistachio butter is fully incorporated and the mixture is homogenous (about 30–45 seconds). If you have a small immersion blender or milk frother, blend 10–15 seconds to ensure smoothness.

Cold Brew Coffee Layer

Prepare glass

Fill a 16-oz glass with 1 cup of ice cubes.

Add coffee

Pour 3/4 cup cold brew concentrate (or strong chilled cold coffee) over the ice. If using concentrate, you may dilute slightly with a splash of cold water if desired for strength balance.

Cloud Foam Topping

Whip aquafaba

Place 3 tbsp chilled aquafaba into a small clean bowl. Add 1 tsp vanilla syrup, 1 tsp powdered sugar, and 1/8 tsp cream of tartar. Using an electric hand mixer, whisk on high until soft peaks form — about 2.5–4 minutes (aquafaba can take slightly longer than egg whites). You want a stable, glossy foam that will sit on top of the drink.

Adjust sweetness and texture

Taste a small amount of foam (safe to taste aquafaba). If you want it sweeter, fold in up to 1/2 tsp more powdered sugar. If the foam is too loose, continue whipping in 15–30 second increments until it holds peaks.

Assembly & Garnish

Layer milk over coffee

Slowly pour the prepared pistachio milk base over the back of a spoon held just above the coffee surface (or pour gently down the glass wall) so the milk floats and creates a layered effect. Pour until the glass is about 3/4 full, leaving room for the cloud foam.

Top with cloud foam

Using a spoon, gently dollop or spoon the aquafaba cloud foam on top of the milk layer to create a 1–1.5 inch thick cloud. Smooth the top lightly if desired.

Finish with garnish

Sprinkle 1 tsp crushed roasted pistachios across the top of the foam and dust with 1/4 tsp pistachio dust or matcha powder for color. Serve immediately with a straw or small spoon.