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Iced Pistachio Lattes

  • Author: Molly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 lattes (easily multiplied) 1x


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!



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)
  • 12 oz pistachio syrup, or to taste (see NOTE)
  • 8 oz milk of choice
  • Whipped cream, for garnish
  • Chopped pistachios, for garnish (totally optional)


For the Pistachio Syrup:

  1. I highly recommend doing this ahead of time.
  2. Combine the sugar and water in a small pot and set over medium heat. Bring to a boil.
  3. Simmer for 5 minutes and then add in the pistachios. Simmer over low heat for another 5 minutes.
  4. Carefully transfer the mixture to a food processor or blender and stir in the vanilla and almond extracts and a tiny pinch of salt.
  5. 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:

  1. To two glasses filled with ice, add the cooled espresso and pistachio syrup, dividing them equally. Stir gently with a straw.
  2. 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.


  • 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.
  • Category: coffee

Keywords: iced pistachio lattes, pistachio lattes, homemade pistachio lattes, homemade pistachio syrup, pistachio coffee