Ingredients

For the Cold Brew:

• 1 cup coarsely ground coffee (medium-dark roast recommended)
  
  

• 4 cups cold filtered water
  
  

For the Pistachio Cream:

• ½ cup shelled unsalted pistachios
  
  

• 1 cup heavy cream (or coconut cream for dairy-free)
  
  

• 2 tbsp sweetened condensed milk (or honey for a lighter twist)
  
  

• ½ tsp vanilla extract
  
  

• Pinch of sea salt
  
  

Optional Garnish:

• Crushed pistachios
  
  

• Drizzle of honey or caramel
  

Instructions

1. Brew Like a Pro:
   
   

• Combine the ground coffee and cold water in a jar or pitcher.
  
  

• Stir, cover, and let steep for 12–18 hours in the fridge.
  
  

• Strain through a fine mesh sieve or coffee filter. Set aside.
  
  

2. Make the Pistachio Cream:
   
   

• Blend pistachios with ½ cup of cream until smooth.
  
  

• Strain through cheesecloth or fine strainer to remove grit.
  
  

• Whisk the pistachio-infused cream with the remaining ½ cup cream, sweetened condensed milk, vanilla, and a pinch of salt until slightly thickened and foamy.
  
  

3. Assemble:
   
   

• Fill a tall glass with ice.
  
  

• Pour in cold brew (about ¾ of the glass).
  
  

• Spoon the pistachio cream over the top so it floats.
  
  

• Finish with crushed pistachios or a drizzle of honey if you’re feeling fancy.