Description
These Iced Pistachio Lattes taste like pistachio ice cream and coffee had a magical baby, and I am HERE for it. A homemade pistachio syrup flavored with pistachios, vanilla, and almond extract is mixed with espresso and milk to create a nutty, sweet, and delicious coffee treat!
Ingredients
Scale
For the Pistachio Syrup:
- 1 cup sugar
- ¾ cup water
- 1 cup shelled pistachios
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
For the Lattes:
- Ice
- 4 oz espresso, cooled (you can also use strong coffee or cold brew)
- 1–2 oz pistachio syrup, or to taste (see NOTE)
- 8 oz milk of choice
- Whipped cream, for garnish
- Chopped pistachios, for garnish (totally optional)
Instructions
For the Pistachio Syrup:
- I highly recommend doing this ahead of time.
- Combine the sugar and water in a small pot and set over medium heat. Bring to a boil.
- Simmer for 5 minutes and then add in the pistachios. Simmer over low heat for another 5 minutes.
- Carefully transfer the mixture to a food processor or blender and stir in the vanilla and almond extracts and a tiny pinch of salt.
- Blend until completely smooth. Pass the syrup through a fine-mesh strainer into a mason jar or other heat-safe container. If you want zero pistachio bits in your syrup, line your strainer with cheesecloth first. Discard the solids.
For the Lattes:
- To two glasses filled with ice, add the cooled espresso and pistachio syrup, dividing them equally. Stir gently with a straw.
- Top off with chilled milk of choice. Garnish with whipped cream and chopped pistachios (optional!). Stir to combine all the ingredients and then serve immediately.
Notes
- You can make this with store-bought pistachio syrup. I’ve done it both ways and both are fabulous. This one is my favorite. It tastes like pistachio ice cream!
- I love to prep for coffee drinks like this the night before. I brew the espresso the night before and stick it in the fridge so it’s icy cold in the morning. That way, there’s no cooling time needed in the morning when I am desperate for caffeine. The homemade syrup can be made ahead and will keep in the fridge for up to a week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: coffee