Pistachio Milk Foam Powder | Rich Nutty Milk Flavor for Tea, Coffee and Desserts
 
This Taiwan-made premix is whipped with iced water to create a fine, smooth pistachio-flavored milk foam that floats steadily on drinks. For beverage shops, cafés, dessert businesses and new-menu development.
 
Flavour & Texture
 
 
 
Pistachio flavor blends with mild milk aroma for rich sweet-and-salty layers.
 
 
Adds roundness to tea, coffee or cocoa while retaining flavor contrast with the base drink.
 
 
Actual color, thickness and flavor vary by ratio, whipping, drink temperature and batch.
 
 
Menu Inspiration
 
 
 
Pistachio foam with jasmine green tea, Four Seasons Spring, oolong or black tea.
 
 
Matcha pistachio milk foam: tea character balances milk aroma and nutty flavor.
 
 
Pistachio lattes, iced coffee or cold brew.
 
 
Pistachio cocoa, chocolate drinks or mocha.
 
 
Coconut milk, coconut tea drinks, strawberry drinks, shaved ice, waffles, pudding and dessert cups.
 
 
Basic Preparation
 
Standard Ratio: Milk foam powder to iced water = 1:4, for example 100 g powder plus 400 g iced water. Blend or whip until expanded, evenly textured and able to float steadily on a drink.
 
Keep powder, water and utensils cold. For a richer texture, start from the standard ratio and reduce water slightly in small trials. Avoid large changes that make foam too thick or difficult to whip.
 
Shop Testing Notes
 
Adjust one condition at a time. Record water temperature, ratio, whipping, per-cup quantity, base temperature and sweetness, and stability after serving to establish repeatable procedures.
 
Foam Preparation Videos
 
Foam drink preparation
 Creamy foam drink reference