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!