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Bold, cozy and perfectly nutty, a pistachio latte brings cool café vibes home with a quick homemade syrup and silky milk foam topping. Chopped pistachios are simmered with sugar for a fragrant syrup that tastes like real pistachios, not a bottled flavoring. Steamed milk softens the espresso while a spoonful of foam gives a barista finish. It’s simple to whip up on a busy morning and fun to garnish with crushed nuts. And you don’t need any fancy tools like an espresso machine.
Brew a cozy pistachio latte with homemade nutty syrup, hot milk and a bold espresso shot. It’s rich and creamy, plus easy to tweak for sweetness, milk choice or toppings.
You might also like pumpkin spice whipped dalgona coffee, a cinnamon dolce latte and this lavender matcha latte (with homemade lavender syrup).
Why You’ll Love It
Real pistachio flavor: Chopped nuts simmer into a fragrant syrup that tastes authentic.
Barista texture: Steamed milk and a light cap of foam give a smooth sip.
Make ahead: A bottle of homemade syrup will speed up weekday lattes.
Flexible: Works with espresso or strong coffee.
Pretty finish: A sprinkle of crushed pistachios adds color and crunch.
Starbucks Copycat Pistachio Latte Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chopped salted pistachios: Offers real nut flavor and a touch of saltiness to brighten up the syrup.
Granulated sugar: Sweetens and helps the syrup thicken to a glossy finish.
Steamed milk: Adds a creamy body to support the foam.
Brewed espresso or strong hot coffee: Adds depth and a gorgeous roasty flavor to balance sweetness.
Pistachio syrup: Concentrated nut sweetness for consistent flavor in every cup. It keeps for weeks in the refrigerator, so it’s worth making extra!
Frothed milk: Finishes the drink with stable foam for a café look.
Pistachios, crushed: Optional garnish for texture and nutty aroma.
How to Make a Pistachio Latte
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the syrup: Simmer chopped pistachios, sugar and water until glossy, then strain.
Steam the milk: Heat the milk and aerate it to make microfoam.
Build the latte: Add espresso and pistachio syrup to a mug or tall glass, pour in steamed milk and spoon the foam on top.
Garnish: Sprinkle crushed pistachios if liked and serve hot.
Substitutions and Variations
Dairy free milk: Use almond, oat or coconut milk for a different body and flavor.
No espresso: Use ¼ cup strong hot coffee instead of freshly brewed espresso for a gentler brew.
Iced pistachio latte: Combine cold milk and coffee over ice, stir in syrup and top with cold foam.
Gluten-free note: Use certified gluten-free oat milk or another gluten-free milk, and avoid wheat-based cookies as a side or garnish.
Unsalted pistachios: If using these, taste the finished syrup and add a small pinch of salt if you want that pop.
Add a second flavor: Include a few drops of vanilla extract or almond extract.
Spiced twist: Add a pinch of ground cinnamon or nutmeg to the milk before frothing for warmth.
Extra creamy: Top with whipped cream and a dusting of finely ground pistachios.
Fancy topping: Whip pistachio syrup into whipping cream to make a pistachio cream topping and squeeze over some pistachio sauce or syrup too. You could even try mini marshmallows, chocolate candies or sprinkles on top for added appeal.
Coffee to-go: You can take this portable drink with you wherever you go (this travel mug is perfect for car trips!)
Serving Suggestions
With breakfast or brunch: A pistachio latte goes with anything. You might like a savory breakfast such as a fried egg sandwich or something sweet like a blue spirulina smoothie bowl or baked French toast skillet.
As a mid-morning or mid-afternoon treat: Pair it with a snack, such as a banana muffin or cream cheese berry Danish.
How to Store Starbucks Pistachio Latte
Store: The pistachio syrup will keep for 2 to 3 weeks in an airtight container in the refrigerator. The prepared pistachio latte should be served immediately.
Freeze: I don’t recommend freezing this.
Top Tips
Mind the milk temperature: Stop heating at 145°F so proteins stay sweet and foam holds.
Strain well: Press gently on the nuts in the sieve to capture extra flavor without grit.
Balance sweetness: Start with 1 ounce syrup, then adjust to taste before adding foam.
Grind matters: If brewing coffee, use a fine grind for a stronger base that stands up to milk.
Fresh crush: Chop garnishing pistachios right before serving for the best aroma.
Pistachio Latte FAQs
Yes. Dissolve it in hot water to equal 2 ounces espresso, then proceed.
Yes. If you don’t have a handheld milk frother, pump warm milk with a French press (here) plunger until foamy, then tap to settle bubbles.
It works, though it adds a caramel note and a darker color.
Best Pistachio Latte Recipe
Pistachio Latte
Equipment
- Saucepan Small
- Milk Frothing Pitcher Optional
- Steam Wand or Handheld Milk Frother
- Espresso Machine or Coffee Maker
Ingredients
For the Pistachio Syrup
- 1 Cup salted pistachios, chopped
- 1 Cup granulated sugar
- 1 Cup water
For the Pistachio Latte
- 1 Cup milk
- 2 Ounces espresso, brewed, or ¼ Cup strong hot coffee
- 1 Ounce pistachio syrup, made above
- ¼ Cup milk, frothed
Optional Topping
- pistachios, crushed
Instructions
Make the Pistachio Syrup
- Add chopped pistachios, sugar and water to a saucepan and bring mixture to a boil over medium heat.
- Once boiling, reduce heat to low and simmer for 10 minutes, or until mixture has thickened.
- Remove from heat and strain into a bowl using a fine mesh sieve.
- Transfer to a sealed mason jar and store in the refrigerator for 2 to 3 weeks.
Make the Pistachio Latte
- Heat milk in a saucepan over medium heat to 145°F.
- Once hot, pour into a milk frothing pitcher and use a handheld frother to create foam.
- Add brewed espresso and pistachio syrup to a 12-ounce heat-proof glass or mug.
- Pour in steamed milk and top with frothed milk.
- Garnish with crushed pistachios if liked, and serve immediately.
Notes
Strain well: Press gently on the nuts in the sieve to capture extra flavor without grit.
Balance sweetness: Start with 1 ounce syrup, then adjust to taste before adding foam.
Grind matters: If brewing coffee, use a fine grind for a stronger base that stands up to milk.
Fresh crush: Chop garnishing pistachios right before serving for the best aroma.
Nutrition
Bring coffee shop comfort home with a simple syrup, hot milk and a bold shot of coffee. The balance of creamy body and nutty sweetness in this delicious drink makes each sip smooth and satisfying. You can keep it classic, pour it over ice or switch to your favorite milk with no drama. Once the syrup is in your fridge, a pistachio latte takes minutes to create. If you love coffee, don’t miss this.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
