✔ Updated · fixed card amounts + pistachio sauce and iced version
My copycat Starbucks pistachio latte pairs espresso and steamed milk with a quick homemade pistachio syrup and a salted brown butter shortbread topping. The syrup takes about 15 minutes and works just as well iced.
At a glance
The one tip that matters: Simmer the syrup gently and let the pistachios steep as it cools, so the nutty flavor comes through without the syrup turning to candy.
Why You'll Love This Pistachio Latte
- Real pistachio flavor from a simple homemade syrup with no artificial colors.
- Salted brown butter topping, a crunchy, nutty finish inspired by the coffeehouse version.
- Hot or iced, with any milk, and sweetened exactly how you like it.
What Makes a Pistachio Latte Taste Like the Coffeehouse Version?
The coffeehouse pistachio latte is sweet, nutty and a little buttery, with a salty, crunchy finish on top. At home, I get the pistachio flavor from a quick syrup simmered with roasted pistachios and brightened with a drop of almond extract, which makes the nut flavor taste fuller. For a pistachio dessert, try our pistachio filled chocolate bars.
The buttery note comes from brown butter, and that topping is my favorite part. Instead of stirring a lot of butter into the coffee, where it would float, a small spoonful is tossed with crushed shortbread and flaky salt to make a crumbly topping that melts into the foam as you sip.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use unsalted roasted pistachios. Roasted nuts give a deeper flavor. Raw pistachios work but taste milder, so toast them in a dry pan for 3 to 4 minutes first.
- Simmer, don't boil hard. A hard boil reduces the syrup too much and it can crystallize in the fridge. Keep it at a gentle simmer.
- Let it steep. Leaving the pistachios in the syrup for 10 minutes off the heat pulls out more flavor before you strain it.
- Watch the butter closely. Brown butter goes from golden to burnt in seconds. A light-colored pan lets you see the color, and pouring it out right away stops the cooking.
- Don't overheat the milk. About 150°F is ideal. Hotter milk loses its natural sweetness and the foam collapses faster.
- Sweeten to taste. Start with 2 tablespoons of syrup for a medium-sweet latte and add more if you like it sweeter.
Copycat Starbucks Pistachio Latte
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minutesA copycat-style Starbucks pistachio latte: espresso and steamed milk sweetened with homemade pistachio syrup, finished with a salted brown butter shortbread topping. The syrup makes enough for about 8 lattes and keeps for 2 weeks in the fridge.
Ingredients
- For the Pistachio Syrup (about 1 1/4 cups, 8 lattes)
1 cup granulated sugar
1 cup water
1/2 cup shelled roasted unsalted pistachios, chopped
1 pinch fine salt
1/2 teaspoon almond extract
- For the Brown Butter Topping
2 tablespoons butter, salted or unsalted
1 shortbread cookies, finely crushed (per latte)
1 pinch flaky sea salt
- For One Latte
2 ounces espresso (2 shots), or 1/2 cup strong brewed coffee
1 cup 2% or whole milk, or oat or almond milk
2 to 3 tablespoons pistachio syrup, to taste
Directions
- Make the Pistachio Syrup
- Combine the sugar, water and pinch of salt in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then lower to a gentle simmer.
- Add the chopped pistachios and simmer for 8 to 10 minutes, stirring occasionally, until the syrup is lightly thickened and tastes nutty.
- Remove from the heat and let it steep and cool for 10 minutes. Strain through a fine-mesh sieve, pressing on the nuts, then stir in the almond extract. Refrigerate in a sealed jar for up to 2 weeks.
- Make the Brown Butter Topping
- Melt the butter in a small light-colored pan over medium-low heat. Swirl and stir as it foams, until the milk solids turn golden brown and it smells nutty, 3 to 5 minutes. Pour it into a heatproof bowl right away.
- For each latte, toss 1 finely crushed shortbread cookie with 1/2 teaspoon of the brown butter and a pinch of flaky salt. Refrigerate leftover brown butter for up to 2 weeks.
- Make the Latte
- Brew 2 shots of espresso, or 1/2 cup of very strong coffee, into a mug. Stir in 2 to 3 tablespoons of the pistachio syrup.
- Steam or heat the milk to about 150°F, until hot but not boiling, and froth it with a frother or by shaking it in a sealed jar. Pour it over the espresso, holding back the foam with a spoon, then spoon the foam on top.
- Sprinkle the brown butter shortbread topping over the foam and serve right away.
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Iced Pistachio Latte and Other Variations
- Iced: stir the syrup into hot espresso, pour over ice and top with cold milk or cold foam.
- Dairy-free: oat milk froths best and pairs well with pistachio; almond milk adds extra nuttiness. Use vegan butter for the topping.
- Thicker pistachio sauce: blend the cooled syrup with the pistachios and 2 tablespoons of sweetened condensed milk instead of straining.
- Less sweet: use 1 to 1 1/2 tablespoons of syrup, or make the syrup with 3/4 cup sugar.
- Pistachio cold brew: stir 1 to 2 tablespoons of syrup into cold brew over ice and finish with a splash of milk.
Storage
- Pistachio syrup: refrigerate in a sealed jar for up to 2 weeks. If it crystallizes, warm it gently with a spoonful of water.
- Brown butter: refrigerate in a small covered container for up to 2 weeks and soften it before tossing with the crumbs.
- Shortbread topping: mix it fresh for each drink so it stays crunchy.
More Copycat Coffee Drinks
- Starbucks-inspired vanilla syrup
- Starbucks-inspired vanilla latte
- Starbucks-inspired cinnamon dolce latte
- Starbucks-inspired pumpkin spice latte
- Starbucks-inspired snickerdoodle latte
- Starbucks-inspired caramel frappuccino
- Starbucks-inspired vanilla bean frappuccino
Frequently Asked Questions
What is in a Starbucks pistachio latte?
The coffeehouse drink is made with espresso, steamed milk and a sweet pistachio-flavored sauce, finished with a salted brown buttery topping. This copycat-style version uses homemade pistachio syrup and a brown butter shortbread crumble for a similar nutty, sweet and slightly salty flavor.
How do you make pistachio syrup?
Simmer 1 cup sugar, 1 cup water and a pinch of salt with 1/2 cup chopped roasted pistachios for 8 to 10 minutes. Let it steep for 10 minutes, strain, and stir in 1/2 teaspoon almond extract. It makes about 1 1/4 cups and keeps for 2 weeks in the fridge.
How do I make a thicker pistachio sauce instead of syrup?
Skip the straining. Let the pistachio syrup cool slightly, then blend it with the pistachios and 2 tablespoons of sweetened condensed milk until smooth. The result is a thicker, creamier pistachio sauce. Refrigerate it and use it within 1 week, shaking before each use.
Can I make an iced pistachio latte?
Yes. Stir 2 to 3 tablespoons of pistachio syrup into the espresso while it is hot, then pour it over a glass full of ice. Top with 3/4 cup cold milk, or cold foam made by frothing cold milk, and sprinkle on the brown butter shortbread topping.
Can I make it without an espresso machine?
Yes. Use 1/2 cup of very strong brewed coffee, coffee from a moka pot, or 2 teaspoons of instant espresso powder dissolved in 1/4 cup hot water. Froth the milk with a handheld frother, a French press or by shaking warm milk in a sealed jar.
