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You can enjoy the delicious, nutty flavor of this pistachio latte recipe with browned butter topping right at home! I don’t know if there’s ever been an easier coffee recipe. If you’re a fan of the Starbucks Pistachio Latte, you’re going to love this homemade version.
You’ll be sipping on this sweet and nutty latte bursting with pistachio flavor and real espresso in less time than it takes to get through the drive-thru! What a treat!
Ingredients for this recipe
Making Lattes at Home
It should be pretty obvious by now that I’m obsessed with making coffee shop recipes at home.
Whether it’s homemade cold brew coffee to make an iced vanilla coffee or a pumpkin spice latte made with real pumpkin spice syrup, I can’t get enough.
This pistachio latte is another winner for the books! As is my pistachio cream cold brew.
Homemade Pistachio Latte Recipe
This is just a brief overview, find detailed instructions in the recipe card below!
Make one for yourself and let me know what you think!
Pistachio Latte Recipe with Browned Butter Cookie Topping
Equipment
- Milk Frother (optional)
- Espresso Maker (optional)
Ingredients
For the pistachio latte:
- 1 – 3 tablespoons pistachio syrup, such as Monin
- 2 ounces freshly brewed espresso, or 3 ounces strongly brewed coffee
- 8 ounces milk of choice
- 1 teaspoon crushed pistachios, for serving (optional)
For the browned butter cookie topping:
- 2 tablespoons salted butter
- ¼ cup finely crushed butter cookies
Instructions
For the pistachio latte:
- In a serving mug, combine 1 – 3 tablespoons (more or less, depending on how sweet you like your drinks) and 2 ounces of freshly brewed espresso. Mix to combine.
- Top the sweetened espresso with 8 ounces of steamed milk of your choice. (I like to froth my milk while the espresso brews.)
- Garnish with the crushed pistachios and a sprinkle of browned butter cookie topping (recipe follows) to serve.
For the browned butter cookie topping:
- In a small saucepan, melt 2 tablespoons salted butter over medium-low heat until butter begins to gently bubble.
- When butter is bubbling, begin to gently swirl the pan, keeping the liquid moving. Bubbles will increase and butter will foam. As this happens, the water is evaporating and the milk solids are falling to the bottom of the pan.
- As the milk solids fall, they will toast and become brown. Continue swirling pan until bubbling and foaming subsides. Remove from heat and immediately stir in ¼ cup finely crushed butter cookies.
- Sprinkle a small pinch over your pistachio lattes when serving.
Notes
- Store leftover browned butter cookie topping in an airtight container in the refrigerator for up to two weeks.
Nutrition
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