PISTACHIO COLD COCOA

My absolute summer favourite: pistachio cold cocoa. It’s thick, velvety, and ultra-chocolatey—but what makes it truly special is the swirl of creamy pistachio paste blended right in. That nutty richness melts into the cold cocoa like magic, adding an earthy, luxurious depth that pairs beautifully with the chilled chocolate. Every sip feels indulgent yet refreshing, like dessert in a glass with a hint of nostalgia and a whole lot of comfort. This is my go-to when I want something cool, chocolatey, and a little fancy—summer bliss done right.

WHAT YOU’LL LOVE ABOUT THIS

• Chocolatey And Nutty
• Perfect for summers
• Easily customisable
• No fancy ingredients required

INGREDIENTS USED IN PISTACHIO COLD COCOA

• PISTACHIO PASTE

Pistachio paste adds a rich, nutty depth and creamy texture to pistachio cold cocoa. When added into the chocolate base, it infuses the drink with a luxurious pistachio flavor that complements the sweetness of the cocoa without overpowering it. It also helps thicken the drink slightly, making it feel more indulgent and dessert-like. Just a spoonful goes a long way in transforming a classic cold cocoa into a unique, chocolatey-nutty summer treat.

• MILK

Milk forms the base of pistachio cold cocoa, giving it that smooth, creamy texture and perfect chill factor. It helps balance the richness of the chocolate and pistachio paste, allowing both flavors to shine without being too heavy. Whether you use full-fat milk for a decadent treat or a lighter version for something more refreshing, milk is what ties everything together—creating a velvety, drinkable dessert that’s cool, comforting, and deliciously satisfying.

• SUGAR

Sugar adds the perfect touch of sweetness to pistachio cold cocoa, balancing the intensity of the cocoa and the earthy richness of the pistachio paste. It enhances the overall flavor without making the drink overly sweet, allowing the chocolate and nutty notes to shine through. The right amount of sugar brings harmony, turning the drink into a smooth, indulgent summer delight that feels like a treat in every sip.

• COCOA POWDER

Cocoa powder is the heart of the chocolatey goodness in pistachio cold cocoa. It brings that deep, rich chocolate flavor that contrasts beautifully with the nutty pistachio paste. When whisked into warm milk and later chilled, it creates a smooth, intense cocoa base that gives the drink its signature boldness. The bitterness of the cocoa balances the sweetness and adds a grown-up, indulgent depth to this refreshing summer treat.

• CHOCOLATE CHIPS

Chocolate chips add that extra layer of indulgence to pistachio cold cocoa. Melted into the base, they make the drink richer, silkier, and more decadent—amplifying the chocolate flavor beyond what cocoa powder alone can do.

• CORNFLOUR

Cornflour (cornstarch) is the secret to that thick, creamy, almost pudding-like texture in pistachio cold cocoa. Just a small amount, when cooked into the milk, gives the drink body and smoothness without making it heavy. It helps everything—from cocoa powder to pistachio paste—blend seamlessly and stay suspended, so each sip feels silky and luxurious. It’s what takes the drink from watery to wonderfully indulgent, just like the classic cold cocoas from iconic dessert joints.

EQUIPMENTS USED TO MAKE COLD COCOA

It’s an easy recipe and doesn’t require a lot of equipment.

My set of Measuring Cups and Measuring Spoons always come in handy and are the most important part of any recipe.

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend.

OTHER SIMILAR RECIPES ON THE BLOG

1. BISCOFF COLD COCOA
2. BOUNTY COLD COCOA
3. NUTELLA COLD COCOA

TIPS TO MAKE PISTACHIO COLD COCOA

1. For the richest texture and taste. If using dairy-free, opt for cashew or oat milk for creaminess.
2. Dissolve cocoa powder properly-
   Mix it with a bit of warm milk to avoid lumps and ensure a smooth, even chocolate flavor.
3. Simmer the cornflour with milk until slightly thick—it’ll give the drink that café-style, luscious consistency.
4. Melt chocolate chips into the hot milk
   This deepens the cocoa flavor and gives the drink a silky finish.
5. Let the cocoa cool completely in the fridge before serving—it tastes best super cold and thick.
6. Garnish smart- Top with crushed pistachios, grated chocolate, or even a scoop of ice cream if you’re feeling fancy.
7. Adjust sweetness- Start with less sugar and taste before chilling—it intensifies slightly once cold.

If you like my pistachio cold cocoa recipe and happen to make it in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!