Directions

1. In a medium saucepan, combine the water and sugar over medium-low heat. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is dissolved.
2. Add the chopped pistachios to the saucepan. Gently simmer for fifteen minutes, stirring occasionally, until the syrup has a nutty smell and is light brown in color.
3. Remove the saucepan from the heat and let it cool to room temperature for fifteen minutes.
4. Strain the syrup into a glass jar, then discard the pistachios.

1. Chill a two-cup glass measuring cup in the freezer for 5 minutes.
2. Pour heavy cream, milk, and pistachio syrup into the chilled measuring cup. Use a handheld frother to froth the ingredients together until thickened, foamy, and about doubled in height. Alternatively, place a glass jar fitted with a lid in the freezer for five minutes. Combine the ingredients in the chilled jar, tightly screw the lid on, and shake.
3. Pour pistachio cold foam over iced coffee or cold brew, garnish with chopped pistachios, and enjoy!

• The pistachio syrup yields about ½ cup, so there will be leftover syrup. Store in an airtight container in the refrigerator for up to five days to use for fresh cold foams throughout the week.
• If you prefer a very thick cold foam, combine the heavy cream, milk, and pistachio syrup in the chilled measuring cup, then freeze for another 5-7 minutes before frothing.