Make the pistachio cold foam: Add the heavy cream and pistachio sauce to a small jar or glass. Use a milk frother and froth for about 20 to 30 seconds until the mixture thickens and becomes light and airy. You’re aiming for a soft, pourable foam, not stiff whipped cream. Set it aside while you prepare the rest of the drink.

Brew the espresso: Pull a fresh 2 oz shot of espresso. Freshly brewed espresso matters here, since it has to stand up to the chocolate and cream. Once brewed, set it aside briefly so you can assemble the glass.

Prepare the glass: Fill a tall glass with ice. Pour the espresso directly over the ice. This chills the coffee quickly and locks in the flavor without watering it down too fast.

Mix the chocolate milk: In a separate container, combine the milk and mocha sauce or chocolate syrup. Stir well until fully blended. This step helps the chocolate distribute evenly throughout the drink instead of sinking to the bottom.

Assemble the drink: Pour the chocolate milk over the iced espresso. At this stage, you can gently stir if you prefer a fully blended drink, or leave it layered for a more visual presentation.

Add the finishing touches: Spoon the pistachio cold foam generously over the top of the drink. If you’re using toasted kataifi, sprinkle it on last so it stays crisp. Serve immediately while the foam is fresh and the drink is properly cold.