MORE ABOUT THE RECIPE
Sweet and salty goodness. Mix up your coffee routine with the café-inspired Pistachio Latte featuring Starbucks® Espresso Roast.
PISTACHIO SYRUP & BROWNED BUTTER
HOW TO MAKE
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.
HOW TO MAKE
Prepare espresso shot.
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.
SERVE AND ENJOY
Revel in the deliciousness.