More About The Starbucks Pistachio Latte Recipe
Sweet and salty goodness. Mix up your coffee routine with the café-inspired Pistachio Latte featuring Starbucks® Espresso Roast.
Combine sugar and water in a small pot. Bring to a boil then lower to a simmer. Remove pistachios from shells and chop.
Optional: Add in a pinch of salt to the sugar and water mixture to bring out a sweet and salty flavor in the syrup.
Add in the chopped pistachios and continue to simmer for 8–10 minutes. Stir occasionally to dissolve sugar.
Remove from heat. Let cool slightly before straining through a fine mesh sleeve. Stir in almond extract.
Store in a container in refrigerator for up to 2 weeks.
Slice butter into even pieces and place in a light-colored pan over medium to medium-low heat.
Stir gently as butter melts, foams and turns a golden-brown color.
Once foam and milk solids settle to the bottom, remove from heat. Store in a heatproof container.
Prepare espresso shot.
We recommend brewing Starbucks® Espresso Roast whole bean coffee by first grinding the beans followed by brewing via an espresso machine. If you don’t have an espresso machine, you can use a stovetop moka pot to make espresso-like coffee. To learn more, read our stovetop moka pot guide here.
You can also brew Starbucks® Espresso Roast capsules by Nespresso® for authentic café-style espresso.
Add the pistachio syrup and browned butter, stirring gently.
Froth milk and pour over the coffee. Learn more about enhancing your frothing skills by visiting our milk frothing guide.
Sprinkle with crushed shortbread cookies.
Ingredients
Directions
Combine sugar and water in a small pot. Bring to a boil then lower to a simmer. Remove pistachios from shells and chop.
Optional: Add in a pinch of salt to the sugar and water mixture to bring out a sweet and salty flavor in the syrup.
Add in the chopped pistachios and continue to simmer for 8–10 minutes. Stir occasionally to dissolve sugar.
Remove from heat. Let cool slightly before straining through a fine mesh sleeve. Stir in almond extract.
Store in a container in refrigerator for up to 2 weeks.
Slice butter into even pieces and place in a light-colored pan over medium to medium-low heat.
Stir gently as butter melts, foams and turns a golden-brown color.
Once foam and milk solids settle to the bottom, remove from heat. Store in a heatproof container.
Prepare espresso shot.
We recommend brewing Starbucks® Espresso Roast whole bean coffee by first grinding the beans followed by brewing via an espresso machine. If you don’t have an espresso machine, you can use a stovetop moka pot to make espresso-like coffee. To learn more, read our stovetop moka pot guide here.
You can also brew Starbucks® Espresso Roast capsules by Nespresso® for authentic café-style espresso.
Add the pistachio syrup and browned butter, stirring gently.
Froth milk and pour over the coffee. Learn more about enhancing your frothing skills by visiting our milk frothing guide.
Sprinkle with crushed shortbread cookies.