This pistachio cream latte tastes like a pistachio tiramisu in drink form! It’s creamy, nutty, and just the right amount of sweet. Plus, it’s easy to make at home without fancy syrups or machines. You get to make it exactly how you like.

I’m going to show you how to make your own pistachio cream, whip up a fluffy cold foam, and put it all together like your favorite cafe! Ready to make this delicious bevvie?

Here’s how to make this pistachio cream latte at home!

Why Make This Latte?

• Tastes like a creamy pistachio tiramisu in a cup
• Easy to make at home with simple ingredients
• Cheaper than buying one at a café
• The flavor is totally customizable
• Makes your day feel a little more special!

What is Pistachio Cream?

Pistachio cream is a sweet, nutty spread made from real pistachios. It’s smooth, rich, and tastes like a sweet pistachio butter. Some versions are more savory, but the one you’ll want for lattes leans sweet and creamy.

You can buy it in a jar, but it’s actually super easy (and cheaper) to make at home. All you need are pistachios, a little oil, and white chocolate. The white chocolate isn’t always traditional, but it makes the cream extra tasty.

There are two ways you can use it in coffee:

• Traditional pistachio cream: Thick, spreadable, and melts beautifully into hot coffee.
• Pistachio cream cold foam: Blended with milk and cream until fluffy, then spooned on top of iced drinks. It slowly melts in and creates a great texture!

Both are delicious and I can eat either by the spoonful.

What Does a Pistachio Cream Latte Taste Like?

It tastes like a pistachio tiramisu in latte form! You get that rich, nutty flavor from the pistachio cream, with just the right balance of sweet and savory. The texture is creamy and smooth, almost like a dessert. If you make the cream sweeter, it will taste more like pistachio gelato!

And when you add espresso, it cuts the sweetness in the best way. It’s honestly kind of addictive.

Does Pistachio Cream Work With Coffee?

Absolutely. Pistachio cream and coffee are an unsurprisingly great match.

Traditional pistachio cream is thick, rich, and sweet, basically a pistachio Nutella but with white chocolate. When you stir it into hot coffee, it melts into this velvety mix that is a nutty flavor bomb. You seriously can’t go wrong with adding it to milk!

Pistachio cream cold foam also works great with coffee. You blend pistachio cream with cream until it’s light and frothy, then pour it over iced coffee. The foam slowly melts into the drink, giving a much lighter texture and creamier flavor.

Either way, it makes your coffee taste fancier and without a lot of effort.

How to Make Pistachio Cream

Homemade pistachio cream tastes way better than anything you’ll find in a jar, and it’s super easy to make. It’s kind of like a DIY version of the popular Pisti pistachio cream.

You only need three ingredients: pistachios, white chocolate, and olive oil. Some recipes add extras like milk powder or heavy cream, but you don’t really need them. This version still turns out rich, nutty, and full of flavor.

You’ll want to use a food processor so it blends the paste smoothly, but you can also use a strong blender instead. You can also handgrind it, but that might take a while…

To make it, start by grinding the pistachios until they’re finely chopped. Melt the white chocolate, blend it in, and then add a splash of olive oil to bring everything together. Keep blending until it’s smooth and creamy.

Storage tip: You can store any leftover pistachio cream in an airtight container in the fridge (or on the counter) for up to 2 weeks. Just let it warm up a bit before using. It spreads and stirs more easily at room temperature.

Can I use pistachio syrup instead? You can if you’re in a pinch, but keep in mind that syrups don’t have the same rich flavor or creamy texture and can taste artificial.

How to Make Pistachio Cold Foam

Pistachio cold foam is so good with iced coffee. It’s basically a fluffy, pistachio-flavored whipped cream (or sweet cream cold foam)!

To make it, mix 1 to 2 teaspoons of your homemade pistachio cream with heavy cream, a splash of milk, and your favorite sweetener. Use an electric frother to whip it all together until it’s soft, fluffy, and cloud-like.

The color will be more beige than green because real pistachios have a brownish inside. If you want that classic pistachio gelato green, just add a drop of green food coloring. It’s totally optional, but it does look pretty!

What to Use Instead of Espresso

Not everyone has an espresso machine, and that’s totally okay. You can still enjoy this pistachio cream latte with a few simple alternatives:

• Instant espresso powder: Just dissolve a teaspoon or two in hot water. It’s quick, easy, and gives you that strong coffee flavor without the fuss.
• Coffee concentrate: If you have cold brew concentrate or any coffee concentrate on hand, it works great for both hot and iced lattes. Just mix it with hot water or milk to get the right strength.
• Aeropress: This little gadget makes smooth, strong coffee that’s similar to espresso. It’s affordable and perfect if you want a more hands-on way to brew your coffee at home.

Any of these options will give your latte that nice coffee kick without needing a fancy espresso machine.

How to Make a Pistachio Cream Latte

Ingredients:

Pistachio Cream

• 1 cup de-shelled and deskinned pistachios
• 2 tbsp melted white chocolate
• 1 tbsp olive oil

Pistachio Cold Foam

• 1-2 tsp pistachio cream
• 1.4 cup heavy cream
• 2 tbsp milk for cold foam
• ½ tsp sweetener

Iced Latte

• 1-2 shots of espresso
• 1 tsp vanilla syrup
• 1 cup ice
• 1 cup milk
• Chopped pistachios to garnish

Pistachio Cream Latte Recipe

Make Pistachio Cream

• Add pistachios to the food processor and grind for 1-2 minutes until coarsely chopped. Set aside 1 tsp chopped pistachios for garnish.
• Add white chocolate to a food processor and grind for 1-2 minutes until finely chopped and starting to come together.
• Add olive oil to a food processor and grind for 1-2 minutes until thick and paste-like.

Make Pistachio Cold Foam

• Add ½ tbsp of the pistachio paste, heavy cream, milk, and sweetener to a glass. Whip cream using a handheld frother for 10-15 seconds until soft and fluffy, but still pourable.

Make Iced Latte

• Brew espresso using an automatic or manual machine. Use your favorite beans! You can also use instant espresso powder or concentrate.
• Add ice, vanilla syrup, milk, and espresso in a separate glass, then top with pistachio cold foam.
• Garnish with chopped pistachios.
• Mix and enjoy!

Other Flavors to Add

Wondering what flavors go well with pistachio cream? A lot more than you might think!

Cherry or strawberry brings a fresh, fruity kick that balances out the nutty, creamy pistachio. It’s like a little burst of tartness that really complements the pistachio.

Chocolate is a no-brainer, too, especially with how popular Dubai chocolate is. Add a drizzle of chocolate syrup or a sprinkle of cocoa powder to make it more dessert-like (like this Dubai chocolate matcha latte).

You can even try vanilla or a dash of cinnamon if you want something cozy.

Plus, if you have extra pistachio cream lying around, this is a great way to use it up and make your drinks more exciting.

Pistachio Latte Variations

If you want to mix things up, there are plenty of ways to customize your pistachio latte.

• Make it Vegan: Swap out dairy milk and cream for oat milk or almond milk. Both have a naturally creamy texture that works great with pistachio cream. You can also use coconut cream to make the cold foam extra rich and fluffy.

• Make it Hot: Simply heat up your milk for a cozy, warm version that’s perfect on chilly days. For a hot version, using the pistachio cream straight up and dissolved in milk works best, as the cold foam will melt instantly.

• Add Flavors: You can also try adding a pump of flavored syrup, like vanilla or caramel.

Other Creamy Lattes to Try

If you love this creamy and nutty coffee, then you have to try these other coffee recipes:

• Salted tahini honeycomb latte
• Taro latte
• Ube coconut Vietnamese coffee
• Salted Vietnamese coffee
• Maple walnut latte

Tips:

• Soak Pistachios: Soak shelled pistachios in water for 5 minutes to soften the skin and make peeling easier. Then, rub them between towels to quickly remove the skins in batches.
• Looser Cream: If your pistachio cream is cold, mix it with a little bit of warm milk to loosen it up.
• Blend Well: Take your time to get the pistachios really fine so the cream is super smooth. Or, you can leave it sort of chunky for a nice texture.
• Melt the White Chocolate Well: Too hot and it can seize or become grainy. You can also burn it if it’s too hot!