How do I make this an iced pistachio latte?

To serve this as an iced latte, first mix the pistachio syrup into the espresso while it is still warm to prevent it from clumping. Then, pour it into a glass filled with ice. Lastly, froth the milk on the “cold froth” setting on your electric frother. Top with the cold frothed milk and brown butter topping.

What else can I do with pistachio syrup?

Pistachio syrup can be used to make other coffee drinks, such as pistachio cold brew or a pistachio matcha latte. It can also be used to make pistachio-flavored cocktails. See the full pistachio syrup recipe for more ideas.

Can I use a store bought pistachio syrup instead of the homemade one?

You can replace the homemade syrup with a store bought pistachio simple syrup . However, the latte will have more chemically, less authentic flavor.

How can I make this latte vegan?

For a vegan latte, use barista oat milk instead of 2% milk. Replace the butter with vegan butter or a plant-based margarine. Note that the vegan butter will not brown in the same way as regular butter, but will still taste delicious.

Starbucks Pistachio Latte (The BEST Copycat Recipe)

Description

This is the BEST Starbucks pistachio latte copycat recipe! Made with homemade pistachio syrup & drizzled with a brown butter topping.

Ingredients

Scale

Pistachio Syrup:
- 1 cup pistachios, deshelled
- 1 cup granulated sugar
- 1 cup water
Starbucks Pistachio Latte:
- 1 tbsp butter, unsalted
- ½ tbsp brown sugar, packed
- 2 tbsp pistachio syrup
- 2 oz espresso, freshly brewed
- ⅓ cup milk
- crushed pistachios (optional)

Cook Mode Prevent your screen from going dark

Instructions

Pistachio Syrup:
1. Use a food processor to pulse the pistachios a few times until they are finely chopped.
2. Add the pistachios, sugar and water to a medium saucepan and heat on medium-high. Continue to heat for 5 to 8 minutes, stirring occasionally. Don’t let the syrup boil; if needed, reduce the temperature.
3. Once the granulated sugar has completely dissolved, remove the pistachio syrup from the stove. Pour it through a fine mesh strainer to remove the pistachio chunks.

Brown Butter Topping:
1. Melt the butter in a small saucepan over medium heat. Continue to heat for about 5 minutes until the butter browns. Once it browns, remove it from the stove and mix in the brown sugar. Set aside for now.

Pistachio Latte:
1. Stir the pistachio syrup into the espresso.
2. Use an electric frother to froth the milk. Immediately pour it on top of the espresso.
3. Drizzle the brown butter topping on top of the frothed milk. Optionally, sprinkle the latte with crushed pistachios.

Notes

This recipe will make extra pistachio syrup. Store leftovers in an airtight glass container in the fridge for up to 1 to 2 weeks.
For more ideas of how to use extra pistachio syrup, see the full pistachio syrup recipe.

Prep Time: 3 minutes
Cook Time: 17 minutes
Category: Coffee Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 latte
Calories: 229
Sugar: 35g
Sodium: 134mg
Fat: 13.5g
Saturated Fat: 8.3g
Unsaturated Fat: 4g
Trans Fat: 0.6g
Carbohydrates: 35.8g
Fiber: 0g
Protein: 2.6g
Cholesterol: 37mg