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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. Especially when topped with delicious browned butter cookie crumbs!
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
- Freshly Brewed Espresso – or very strongly brewed coffee.
- Pistachio Syrup – you can find many variations online. Personally, I’m a big fan of Monin syrups!
- Milk of choice – whole milk is what we always use, but oat, almond, and soy can also work.
- Browned Butter Cookie Topping – optional, but it really makes the whole dupe recipe perfect! Find out how to make it below.
- Crushed Pistachios – also optional, but fun to add to the top of the drink.
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!
Pistachio Latte Syrup
While I’m always a sucker for a homemade simple syrup to flavor coffee (hellooooo vanilla simple syrup!), I love using a good quality, store-bought syrup for this recipe to make it even easier to enjoy in the early morning hours.
Homemade Pistachio Latte Recipe
- Make the espresso. I use a Nespresso machine to get perfect shots of espresso at the touch of a button, but you can use a moka pot or brew an extra strong cup of coffee in a drip maker.
- Combine with the pistachio sauce. More or less depending on how sweet you like your coffee drinks.
- Top with steamed milk. And the browned butter cookie topping.
Browned Butter Cookie Topping Instructions
- Add the butter to the pan to melt. This is the same technique I use whenever I make browned butter.
- Once melted, let it bubble. Swirling the pan until bubbles have dissipated, milk solids have fallen to the bottom of the pan, and have become brown and toasty.
- Stir in crushed cookie pieces. They’ll soak up all that brown butter goodness!
- Sprinkle over your pistachio latte. And store any leftovers.
Recipe FAQ and Substitutions
How can I make a latte without espresso? Use 3 ounces of very strongly brewed coffee. I like to brew 3 tablespoons of ground coffee with 6 ounces of water for two lattes.
How to make a latte without a milk frother? Heat your milk up on the stove until steaming and whisk vigorously for 10 – 15 seconds.
Alternatively, the little handheld milk frothers are a great, inexpensive option if you don’t have a fancy steamer.
Is the pistachio latte healthy? This latte recipe is no more or less healthy than any other. It’s still made with espresso, your favorite milk, and a flavored simple syrup. Simple syrup is a combination of sugar and water so it will be sweet and contain calories from regular granulated sugar.
What does a pistachio latte taste like? This coffee recipe is sweet, creamy, and nutty. The browned butter cookie topping adds depth and a note of toasted, caramel flavor.
It sounds a little crazy, but whenever I get the pistachio latte from Starbucks, I swear with every sip I can taste the slightest hint of Captain Crunch Berries cereal.
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.
· by Amanda Gajdosik