This tasty iced pistachio latte is crafted with bold espresso, delicious homemade pistachio syrup, and frothy milk. You will fall in love with this subtly nutty and sweet coffee drink that gives the Starbucks version a serious run for its money!
Making coffee shop-worthy drinks is much easier than you may think and is a huge time saver. Make a double batch of pistachio syrup and sip on homemade lattes for weeks!
For more delicious homemade coffee ideas, try our Chocolate Cream Cold Brew and Pumpkin Cream Cold Brew recipes next!
Table of Contents
Why You Should Make This Recipe
- This pistachio latte is a fun way to shake up your morning coffee routine. Skip the drive-thru lines and boring cups of coffee at home and sip on this delicious subtly nutty latte instead.
- Make several lattes for the cost of one coffee shop drink. The pistachio syrup recipe gives you enough for 3-4 lattes and keeps well in the refrigerator!
- You will fall in love with the flavors in this pistachio latte. Nutty, sweet, salty, and creamy flavors come together with bold espresso to create an indulgent coffee experience at home.
Ingredients and Substitutions
A complete list of ingredients, measurements, and detailed printable recipe instructions can be found in the recipe card located at the bottom of this post.
- Lightly salted pistachios. You can also use regular salted or unsalted pistachios. If using unsalted, I recommend adding a pinch of sea salt to the syrup. I prefer to go for shelled pistachios to save time but feel free to use shell-on if you prefer. Pistachio lovers, try our brown butter pistachio chocolate chip cookies next!
- Light brown sugar. I love using a combination of granulated and brown sugar when making coffee syrups at home because it adds a delicious hint of molasses flavor. I use the same combination for my homemade vanilla syrup. Feel free to use only granulated sugar if you like.
- Almond extract. Although this is an optional ingredient, I recommend adding it to enhance the nuttiness of the pistachios. Trust me - it's good!
- Espresso. Freshly brewed espresso provides the perfect amount of bold coffee flavor to balance out the sweetness and creaminess. You can use coffee or cold brew instead, but you should make it really strong and expect your latte to have a milder coffee flavor.
- Milk. You have plenty of freedom when it comes to milk choices for this latte. Whole and 2% milk both work fine, as do plant-based milk options like almond, oat, and coconut. My favorite is oat milk because it seems to enhance the nuttiness of the pistachios. Please note that many plant-based milks do not froth as well as dairy milk.
How To Make This Recipe
Making this iced pistachio latte is quite simple and the pistachio syrup will make up to 4 lattes! Here are the steps:
Step 1. Combine the water, chopped pistachios, and sugars on the stovetop and simmer. Add the almond extract toward the end and simmer for a couple more minutes.
Step 2. Allow the syrup to cool slightly then strain it through a mesh sieve lined with cheesecloth into a bowl or container and cool completely.
Step 3. Add one tablespoon of pistachio syrup to 1 cup of milk in a tall glass or the cup of an electric milk frother.
Step 4. Froth the milk mixture with an electric or handheld milk frother until foamy.
Step 5. Pour the espresso along with 2 tablespoons of the pistachio syrup into a tall glass and use a long spoon to stir.
Step 6. Pour ice into the glass with the espresso and top with the frothed milk. Garnish with chopped pistachios if desired!
How Else Can I Use Pistachio Syrup?
Don't stop at coffee with this pistachio syrup! This delicious syrup can be used in many different ways like in cocktails, over ice cream, in tea, or drizzled over cakes and pastries! It tastes AMAZING drizzled over my moist lemon bundt cake!
💡 Expert Tip! Do not throw those pistachios away after making the syrup! Save them to use as a topping for ice cream, yogurt, or granola.
Recipe FAQs
Yep! Use hot espresso instead of chilled and warm your milk in the microwave before frothing by hand or use the hot setting on your electric frother.
Pistachio syrup is best stored in the refrigerator in an airtight container and will last for two weeks.
Absolutely! Vanilla also acts as an enhancer to the other flavors but will not add the additional nuttiness you would get from the almond extract.
More Tasty Drinks You Will Love!
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📖 Recipe
Iced Pistachio Latte (Starbucks Copycat)
Ingredients
Pistachio Syrup
- 1 cup finely chopped pistachios - lightly salted
- 1 cup water
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ teaspoon almond extract
Iced Pistachio Latte
- 2 ounces chilled espresso
- 3 tablespoons pistachio syrup - divided
- ½ cup ice cubes
- 8 ounces milk - whole, 2%, or plant-based (I use oat milk)
- Chopped pistachios - for garnish, optional
Instructions
- Combine the water, chopped pistachios, brown sugar, and granulated sugar in a medium saucepan and bring the ingredients to a boil over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium-low and simmer the syrup for eight minutes. Stir in the almond extract and simmer for another two minutes then remove the pan from the heat.
- Allow the syrup to cool and infuse in the pan for 15 minutes then strain through a mesh sieve lined with cheese claw into a bowl or container. Transfer the syrup to the refrigerator to cool completely.
- Pour the milk into a tall glass or the cup of an electric milk froth or, add 1 tablespoon of pistachio syrup, and froth the milk with a handheld milk frother or electric milk frother until foamy.
- Pour the espresso into a tall glass, add 2 tablespoons of pistachio syrup, and use a long spoon to stir the mixture. Add the ice to the glass then pour the frothed milk on top. Garnish with chopped pistachios and enjoy!
Notes
- Make this latte hot by using hot espresso instead of chilled and warm your milk in the microwave before frothing by hand or use the hot setting on your electric frother.
- Store leftover pistachio syrup in an airtight container such as a mason jar in the refrigerator for up to two weeks.
- Do not throw the chopped pistachios from the syrup away! Use these delicious candied nuts as a topping for ice cream, yogurt, or granola.
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