This is a straightforward homemade version of Starbucks’ iced pistachio latte — creamy milk, a swirl of pistachio cream, and that hit of espresso that says “I’m trying my best.” Quick, cozy, kinda luxurious.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 0
- Flavor: nutty, creamy, mellow, lightly sweet
- Great for: summer afternoons, coffee breaks, pretending you’re on a café patio
Why I Like This Recipe
I was spiraling. Needed caffeine but also something pretty. Couldn’t justify another $6 Starbucks run, so I made this. Swirled some pistachio cream into a glass, poured in milk, added a shot of espresso… and yeah, it hit different. Cold, a little sweet, subtle nutty flavor. Now I keep pistachio cream on hand just for this.
Ingredients
- 1 Tbsp pistachio cream
- 1 cup cold milk (2% is best, but any works)
- ½ cup ice
- 1 shot (1 oz) espresso
How To Make Iced Pistachio Latte
- Swirl the pistachio cream: Scoop it into the bottom of your glass. Use a spoon or tiny spatula to smear it up the sides. Yes, it’s messy. It’s fine.
- Layer it up: Pour in your cold milk. Add the ice. Then slowly pour in your espresso. Watch the swirls do their thing. Admire it for a second.
- Serve: Stick in a straw and stir it all together. Scrape the cream off the sides as you sip. Sigh. Sip again.
Tips for Success
- Use real espresso if you can — strong brewed coffee works too in a pinch.
- Pistachio cream = magic. You can buy it online or from Italian shops.
- For extra sweetness, add a pump of vanilla or white chocolate syrup.
- Serve it in a clear glass — the swirls are half the fun.
Storage and Reheating
- Okay so… you don’t. Make it fresh. It takes 5 minutes.
- But if you had to prep:
- Mix the milk and pistachio cream ahead. Add espresso and ice when serving.
FAQs
It’s like Nutella but pistachio. Thick, sweet, nutty. You’ll want to eat it with a spoon.
Totally. Warm the milk, mix everything in a mug, skip the ice.
Nope. Use strong brewed coffee or instant espresso.
Yes! Oat milk is great. Almond, too. Just make sure it’s unsweetened.
Sure, but you’ll lose the swirly look. Still tasty though.
Common Mistakes and How to Dodge Them
- Skipping the swirl: It’s not just for looks — spreading the cream helps it mix better later.
- Using too much pistachio cream: It gets very rich fast. Start with a tablespoon and adjust.
- Pouring espresso first: You’ll miss the pretty gradient and some flavor separation. Always add it last.
- Using watery milk: Go full-fat or 2%. It needs the creaminess to balance the nutty richness.
- Not stirring enough: You gotta stir it well. Otherwise you’ll sip straight espresso or pure pistachio gunk.
Nutrition Facts (Per Serving)
- Calories: ~180 kcal
- Carbohydrates: 15g
- Protein: 6g
- Fat: 9g
- Sugars: ~12g
- Caffeine: 63mg (approx.)
Iced Pistachio Latte Recipe
Course: DrinksCuisine: AmericanDifficulty: Easy1
servings5
minutes180
kcalCold milk, rich pistachio cream, and a bold shot of espresso layered into a creamy, dreamy iced latte with beautiful green swirls.
Ingredients
1 Tbsp pistachio cream
1 cup cold milk (2%)
½ cup ice
1 shot (1 oz) espresso
Directions
- Spread pistachio cream across the bottom and sides of your glass.
- Add milk, then ice, then pour espresso on top.
- Serve with a straw and stir before sipping.
Notes
- Use real pistachio cream for flavor — not syrup.
- Chill your glass beforehand for extra aesthetic points.
- Stir well to mix the pistachio fully into the latte.
- Double the espresso for more kick (and vibes).
