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Recipe Detail Page
Pistachio Cream Iced Latte
Travel 2026
NYC’s Librae Bakery is renowned for its decadent, overflowing pistachio rose croissant, which is worth the long line and hefty price tag. Nutty, slightly sweet and ultracozy, this creamy latte is like this legendary pastry but in drink form. It’s a perfect afternoon pick-me-up.
Makes 1 drink
2 shots espresso
1/2 tbsp (7 mL) Vanilla Syrup (recipe follows)
1 tbsp (15 mL) Pistachio Cream (recipe follows)
2 tbsp (30 mL) whipping cream
2 tbsp (30 mL) 2% or whole milk
1. Fill a chilled 12-oz glass three quarters full with ice and pour in espresso and Vanilla Syrup.
2. Place Pistachio Cream, whipping cream and milk in a 1-cup (250-mL) measuring pitcher. Whip with a milk frother until doubled in size and thick. Pour it over espresso mixture and serve immediately with a straw.
Makes 1 drink
VANILLA SYRUP
In a small pot, heat 1/2 cup (125 mL) water and 1/2 cup (125 mL) sugar over medium-high heat. Whisk until sugar is dissolved. Remove from heat and stir in 4 tsp (20 mL) pure vanilla extract. Cool, transfer to a glass jar, cover and refrigerate for up to 2 weeks.
Makes 2/3 cup (150 mL)
PISTACHIO CREAM
Having a jar of silky, nutty and lightly sweetened pistachio cream in the fridge means you’ve got a café-level upgrade whenever you need a little treat. It’s dreamy frothed into a latte, but equally as good spread onto toast or croissants or swirled into vanilla ice cream.
1/2 cup (125 mL) shelled, unsalted pistachios
1 tbsp (15 mL) icing sugar
Pinch of salt
1 tbsp (15 mL) unsalted butter
1/2 cup (125 mL) 2% or whole milk
1/2 cup (125 mL) white chocolate chips
1. (This step is optional, but it creates a more vibrant colour.) Bring a small pot of water to a boil and add pistachios. Cook for 2 minutes, then strain. Spread nuts on a clean kitchen towel and rub to loosen skins, discarding them as they come off.
2. Place pistachios, icing sugar and salt in a small food processor or blender. Pulse until it resembles coarse sand, stopping and scraping down sides as needed.
3. In a microwave-safe bowl, combine butter and milk. Warm in short bursts, 15 seconds at a time, until butter is melted and milk is hot. Stir in white chocolate chips until smooth and fully melted.
4. Place pistachio and white chocolate mixtures in a blender. Blend on medium speed until smooth and creamy, pausing to scrape down sides as needed, 20 to 30 seconds.
5. Transfer to a glass jar, cover and refrigerate up to 2 weeks.
Makes 2/3 cup (150 mL)