Add all ingredients and blend together until smooth.
Beat whipping cream to soft peaks, then add sugar and piping gel (if using)
Top with whipped cream and chopped pistachios.
💭Top TipAdd piping gel (affiliate link) to stabilize your whipped cream, instead of gelatin. It's so much quicker and easier than waiting for gelatin to "bloom". You simply beat it in at the same time you add the sugar (at soft peaks). It will hold longer than regular whipped cream.📖 Variations
Dairy-free: use soy or almond milk (skip the whipping cream) You can also use Nutriwhip or another dairy-free whipped topping (*I use dairy-free coconut whipped cream in the spray bottle)
For a lighter version: skip the whipping cream and use skim milk
Coffee: use brewed espresso instead of instant coffee or use decaffeinated coffee
Make it green: If your heart is set on making it look green (like Starbucks) then add some green food coloring!
🌡️STORINGYou can make this recipe ahead (up to 3 days) but you’ll want to store it in the freezer and take it out 20 minutes before serving. You can also store leftovers in the freezer for up to 3 days. I store it in juice jug (affiliate link) in the freezer.My Amazon Recommendations (affiliate links)