Preparation Steps

• If you prefer a chillier drink, pop your serving glass in the freezer for a few minutes while you prepare the coffee.
• Loosen the pistachio cream: scoop it into a small jar or bowl and add about 1 tablespoon warm milk. Whisk or shake vigorously until it becomes a pourable, glossy syrup.
• Pour the pistachio mixture into the bottom of a 12-oz glass and use the back of a spoon to spread it slightly up the sides for an attractive streaked effect.
• Combine the remaining cold milk and the vanilla extract in a jar and give it a quick shake (10–15 seconds) to incorporate and create light texture.
• Add the ice to the glass over the pistachio layer, then slowly pour the vanilla-flavored milk over the ice to keep some separation for a layered look.
• Pour the espresso shot gently over the top so it floats between milk and ice. Leave it layered or stir lightly before drinking to blend the pistachio flavor throughout.
• Serve immediately with a straw, and if desired, give it one quick stir to combine the pistachio syrup with the milk and coffee.