Pistachio Cardamom Iced Latte

How to Make Pistachio Cardamom Iced Latte

1. 1

   Step 1: Make the pistachio praline (crunchy topping)

   Line a small baking sheet with parchment. In a small heavy-bottomed saucepan, melt the granulated sugar over medium heat, swirling gently until it turns a deep amber color (watch closely to avoid burning). Immediately stir in the chopped pistachios, spread the mixture thinly on the parchment, let cool until hard, then break into coarse crumbs and crush into a coarse sprinkle for topping.

   For this step

   • 2 tbspGranulated sugar
   • 1/2 cupUnsalted pistachios, roughly chopped
   
2. 2

   Step 2: Blend the pistachio-cardamom oat milk

   Warm 1/4 cup of the oat milk in a small saucepan or microwave just until steamy (not boiling) and whisk in the pistachio paste, ground cardamom, and maple syrup until smooth to help emulsify the paste. Transfer to a blender with the remaining oat milk and blend 10–15 seconds until fully combined and slightly frothy, or whisk vigorously if you don't have a blender. Chill briefly if needed.

   For this step

   • 2 tbspPistachio paste (or pistachio butter)
   • 2 cupsOat milk (unsweetened)
   • 1/2 tspGround cardamom
   • 2 tbspPure maple syrup
   
3. 3

   Step 3: Brew and cool the espresso

   Pull 3–4 shots of espresso or prepare 120 ml of very strong brewed coffee or cold brew. Let it cool slightly (or cool completely in the fridge) so it won't melt the ice immediately when assembling.

   For this step

   • 4 shotsEspresso or strong brewed coffee, cooled
   
4. 4

   Step 4: Assemble the iced lattes

   Divide the ice between two tall glasses. Pour the pistachio-cardamom oat milk evenly over the ice. Slowly pour the cooled espresso over the milk to create a layered effect, or stir gently to combine if you prefer an even color and flavor.

   For this step

   • 2 cupsIce cubes
   
5. 5

   Step 5: Garnish and serve

   Finish each latte with a generous sprinkle of crushed pistachio praline for crunch and a pinch more cardamom if desired. Serve immediately with a straw; store leftover pistachio milk in the fridge for up to 2 days and keep extra praline in an airtight container for up to 1 week.
   

1. Line a small baking sheet with parchment. In a small heavy-bottomed saucepan, melt the granulated sugar over medium heat, swirling gently until it turns a deep amber color (watch closely to avoid burning). Immediately stir in the chopped pistachios, spread the mixture thinly on the parchment, let cool until hard, then break into coarse crumbs and crush into a coarse sprinkle for topping.
2. Warm 1/4 cup of the oat milk in a small saucepan or microwave just until steamy (not boiling) and whisk in the pistachio paste, ground cardamom, and maple syrup until smooth to help emulsify the paste. Transfer to a blender with the remaining oat milk and blend 10–15 seconds until fully combined and slightly frothy, or whisk vigorously if you don't have a blender. Chill briefly if needed.
3. Pull 3–4 shots of espresso or prepare 120 ml of very strong brewed coffee or cold brew. Let it cool slightly (or cool completely in the fridge) so it won't melt the ice immediately when assembling.
4. Divide the ice between two tall glasses. Pour the pistachio-cardamom oat milk evenly over the ice. Slowly pour the cooled espresso over the milk to create a layered effect, or stir gently to combine if you prefer an even color and flavor.
5. Finish each latte with a generous sprinkle of crushed pistachio praline for crunch and a pinch more cardamom if desired. Serve immediately with a straw; store leftover pistachio milk in the fridge for up to 2 days and keep extra praline in an airtight container for up to 1 week.