Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 3 tbsp (48 g) pistachio butter or pistachio paste
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 1/8 tsp fine salt
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (50 g) packed light brown sugar
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (16 g) finely chopped pistachios
- 2 shots espresso (2 oz / 60 ml)
- 10 oz (300 ml) milk (2% recommended)
- 2 tbsp (30 ml) pistachio syrup (from above)
- 2 tsp brown-butter sugar crumble (from above)
Do This
- 1) Simmer sugar + water 2 minutes; whisk in pistachio butter, vanilla, almond extract, and salt; simmer 1 minute, then cool.
- 2) Brown butter in a skillet until amber and nutty; stir in brown sugar, flour, salt, and chopped pistachios to make clumps.
- 3) Bake crumble at 325°F (163°C) for 8–10 minutes; cool until crisp.
- 4) Pull 2 espresso shots (2 oz / 60 ml) into a mug.
- 5) Add 2 tbsp (30 ml) pistachio syrup to the espresso; stir.
- 6) Steam/froth 10 oz (300 ml) milk to 145–150°F (63–66°C); pour into mug.
- 7) Finish with 2 tsp crumble on top; serve hot.
Why You’ll Love This Recipe
- Big coffeehouse flavor at home: bold espresso, creamy milk, and sweet pistachio depth.
- The brown-butter–style sugar crumble adds cozy, toasted-nut notes and a little crunch.
- Make-ahead friendly: both the pistachio syrup and topping keep well for quick weekday lattes.
- Easy to customize for dairy-free milk, decaf, or extra-strong espresso.
Grocery List
- Produce: None (optional: extra pistachios for garnish)
- Dairy: Milk (2% recommended), unsalted butter
- Pantry: Granulated sugar, light brown sugar, pistachio butter or pistachio paste, vanilla extract, almond extract, all-purpose flour, fine salt, espresso or strong coffee
Full Ingredients
Pistachio Syrup (makes about 3/4 cup / 180 ml; enough for about 6 lattes)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 3 tbsp (48 g) pistachio butter or pistachio paste (unsweetened if possible)
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract (optional, but helps mimic the coffeehouse “nutty” aroma)
- 1/8 tsp fine salt
Brown-Butter–Style Sugar Crumble (makes about 1/2 cup; enough for about 8 lattes)
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (50 g) packed light brown sugar
- 3 tbsp (24 g) all-purpose flour
- 1/16 tsp fine salt (a small pinch)
- 2 tbsp (16 g) finely chopped pistachios (optional but very good)
Latte (1 serving; 16 fl oz / 475 ml)
- 2 shots espresso (2 oz / 60 ml total)
- 2 tbsp (30 ml) pistachio syrup (more or less to taste)
- 10 oz (300 ml) milk (2% milk gives a classic “coffeehouse” body; use any milk you like)
- 2 tsp brown-butter sugar crumble, for topping (more to taste)
Step-by-Step Instructions
Step 1: Make the pistachio syrup
In a small saucepan, combine 1/2 cup (100 g) granulated sugar and 1/2 cup (120 ml) water. Set over medium heat and bring to a simmer (bubbling around the edges), stirring until the sugar fully dissolves.
Once it simmers, cook for 2 minutes to slightly thicken (you’re aiming for a light syrup, not candy). Whisk in 3 tbsp (48 g) pistachio butter until as smooth as possible, then whisk in 1/2 tsp vanilla, 1/8 tsp almond extract, and 1/8 tsp salt. Simmer 1 minute, then remove from heat.
Pour into a heatproof jar and cool for 10 minutes (it will thicken slightly as it cools). If your pistachio butter is very thick or grainy, strain through a fine-mesh strainer for a smoother, café-style syrup.
Step 2: Preheat the oven for the crumble
Preheat the oven to 325°F (163°C). Line a small baking sheet with parchment paper for easy cleanup.
Step 3: Brown the butter for that toasted, nutty flavor
Add 2 tbsp (28 g) unsalted butter to a small skillet or saucepan over medium heat. Cook, stirring and swirling often, until the butter foams, then the milk solids turn golden brown and it smells nutty, like toasted hazelnuts.
This usually takes 3 to 5 minutes. As soon as you see amber flecks, take it off the heat so it doesn’t burn.
Step 4: Mix and bake the brown-butter sugar crumble
In a small bowl, combine 1/4 cup (50 g) light brown sugar, 3 tbsp (24 g) all-purpose flour, and a pinch of salt. Pour in the browned butter (including the browned bits) and stir with a fork until you get clumps and sandy crumbs. Stir in 2 tbsp (16 g) finely chopped pistachios if using.
Scatter the mixture onto the lined baking sheet in small clumps. Bake at 325°F (163°C) for 8 to 10 minutes, until fragrant and slightly darker. Cool on the pan for 10 minutes; it will crisp as it cools.
Step 5: Brew the espresso
Brew 2 shots espresso (2 oz / 60 ml) directly into a 12–16 oz (350–475 ml) mug. If you don’t have an espresso machine, make very strong coffee (for example, 2 oz / 60 ml from a moka pot or strongly brewed Aeropress concentrate).
Step 6: Sweeten with pistachio syrup
Add 2 tbsp (30 ml) pistachio syrup to the espresso and stir until fully dissolved. Taste and adjust:
- Sweeter: add 1 more tbsp (15 ml) syrup.
- Less sweet: use 1 1/2 tbsp (22 ml) syrup.
Step 7: Steam the milk and assemble
Steam or froth 10 oz (300 ml) milk until it reaches 145–150°F (63–66°C). Try not to exceed 160°F (71°C) (milk tastes flatter and “cooked” past that point).
Pour the steamed milk into the sweetened espresso, holding back the foam with a spoon if you want a cleaner pour, then spoon foam on top. Finish with 2 tsp brown-butter sugar crumble sprinkled over the foam. Serve immediately while hot and fragrant.
Pro Tips
- For a Starbucks-style sweetness level: start with 2 tbsp (30 ml) syrup per 16 oz latte, then adjust in 1/2 tbsp increments.
- Milk matters: 2% milk gives a classic balance of richness and foam. Whole milk is extra silky; oat milk gives a cozy, bakery-like vibe.
- Smoother syrup: if the pistachio butter won’t fully dissolve, blend the warm syrup with an immersion blender for 15–20 seconds, then strain.
- Espresso strength: if your latte tastes “milky,” pull a slightly longer double shot (2.25 oz / 70 ml) or add a third shot.
- Crunch control: add crumble right before drinking so it stays crisp on the foam.
Variations
- Iced Pistachio Latte: cool the espresso for 2 minutes, stir in syrup, add 1 cup (140 g) ice to a glass, pour in espresso, then add 10 oz (300 ml) cold milk. Top with a pinch of crumble (or rim the glass with crumble).
- Extra pistachio flavor: add 1/2 tbsp (8 g) pistachio butter directly to the hot espresso and whisk until smooth before adding syrup and milk.
- Dairy-free: use oat milk or barista-style almond milk, and swap the butter in the crumble for 2 tbsp (28 g) vegan butter.
Storage & Make-Ahead
Pistachio syrup: Cool completely, cover, and refrigerate for up to 14 days. Stir or shake before using. If it thickens a lot when cold, warm the jar in a mug of hot water for 2–3 minutes.
Brown-butter sugar crumble: Store in an airtight container at room temperature for up to 5 days. If it softens, crisp it on a baking sheet at 300°F (149°C) for 4–5 minutes, then cool.
Make-ahead latte: For best foam, steam milk fresh. You can pre-mix espresso + syrup and refrigerate for up to 24 hours for quick iced lattes.
Nutrition (per serving)
Approximate per 16 oz latte (made with 2% milk, 2 tbsp syrup, and 2 tsp crumble): 320 calories, 9 g protein, 13 g fat, 41 g carbohydrates, 34 g sugars, 180 mg sodium, 150 mg caffeine.
