Creamy, nutty, and surprisingly easy to pull off — this pistachio latte is made with real espresso, warm milk, sweet pistachio syrup, and a buttery cookie topping that kinda steals the show. It’s cheaper than the coffee shop and honestly hits the same cozy vibe, without the $7 price tag.

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Quick Summary

Prep time: 15 mins
Cook time: 10 mins
Flavor: nutty, creamy, hint of toasted sugar
Great for: chilly mornings, late work nights, something fancy without the effort

Why I Like This Recipe

I made this on a night when I probably should’ve just gone to bed. It was cold, I was wired, and… idk, I had pistachio syrup lying around? Anyway, it turned out way better than expected. Like, I-would-pay-money-for-this good. Now it’s kinda my go-to when I want something warm that isn’t just plain coffee.

Ingredients

1 cup 2% milk (or any milk you like, really)
2 oz pistachio syrup
2 shots espresso (or super strong coffee)
¼ cup frothed milk (from above or extra)
Brown butter cookie topping (see below)
Crushed pistachios (optional but cute)

Brown Butter Cookie Topping

1 tbsp butter
Pinch of salt (if butter’s unsalted)
½ tbsp brown sugar

How To Make Pistachio Latte

Warm the milk: Just heat 1 cup of milk till it’s hot but not screaming (140–150°F is perfect). Microwave or stovetop — whatever’s easier.
Brew your espresso: Do this while the milk’s heating. Two shots. Or just strong coffee if that’s all you’ve got.
Make the brown butter topping: In a light-colored pan (so you can see it change), melt the butter over medium heat. Stir constantly. It’ll bubble, then brown flecks appear — that’s your cue. Smells nutty? Pull it off the heat. Stir for 30 more secs, then mix in the brown sugar. Add salt if needed. Done.
Assemble the drink: Grab a heat-safe mug or glass. Pour in the pistachio syrup and espresso. Stir. Add your steamed milk, then top with the frothed milk.
Final touches: Drizzle the brown butter topping over. Sprinkle with crushed pistachios if you want that café look. Sip immediately and wonder why you ever paid for this.

Tips for Success

Froth your milk by shaking it in a mason jar then microwaving it — old trick, still works.
Watch the butter like a hawk — it burns fast once it starts browning.
Syrup sweetness varies — taste and adjust before dumping the whole thing in.
Use a wide mug so that topping doesn’t just sink.
If you’re lazy (me), make extra brown butter topping and stash it in the fridge.

Storage and Reheating

Fridge: Leftover brown butter topping? Store it sealed for a week. Just microwave a few seconds when needed.
No storage for the drink itself — it’s a drink. You make it, you drink it.

Frequently Asked Questions

Can I use instant coffee?
Yep. Just make it strong so it stands up to the milk and syrup.
What’s the best milk to use?
I like 2%, but oat milk froths up nicely too. Almond milk’s okay, just not as creamy.
Where do I get pistachio syrup?
Online or at stores with coffee sections. Torani, Monin, even some local brands — all work.
Can I skip the brown butter topping?
You can, but it won’t be the same. It really adds that toasted-cookie depth.
Is it super sweet?
Depends on your syrup. I find 2 oz is solid, but if you like subtle, start with 1.5 oz.

Common Mistakes and How to Dodge Them

Burning the butter: Once it starts browning, it finishes fast. If it smells like popcorn, pull it off. If it smells burnt, toss it and try again.
Too much syrup: Been there. Tasted like melted ice cream. Always start small, you can add more.
Not frothing the milk: It’s kinda the point of a latte. Even a quick shake in a jar makes a big difference.
Using weak coffee: The pistachio’s sweet. You need bold coffee or espresso to balance it.
Pouring it all at once: Layer it. Espresso first, then milk, then foam. Looks nicer, drinks better.

Nutrition Facts (Per Serving)

Calories: 280 kcal
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 100mg
Potassium: 350mg
Total Carbohydrate: 34g
Dietary Fiber: 0g
Sugars: 30g
Protein: 9g