In a glass or small pitcher, combine the milk, creamer, and pistachio syrup.

Use a milk frother to froth until light and fluffy, about 1–2 minutes. Set aside.

Take a 16 oz glass and drizzle a little pistachio syrup along the inside of the cup (optional but fun for presentation).

Fill the cup with ice.

With an espresso machine: Add the chocolate syrup to the bottom of your espresso cup. Pull a double shot of espresso directly over the syrup, allowing it to mix as it pours.

Without an espresso machine: Prepare instant espresso according to the package instructions to make about ¼ cup (double strength). Stir in the chocolate syrup until fully combined.

Pour the chocolate espresso over the ice in your glass.

Slowly add the frothed pistachio milk over the espresso.

Optional: drizzle a little extra pistachio or chocolate syrup on top.

Add your favorite glass straw, stir gently, and enjoy!