Ingredients
Units
Scale
Pistachio Simple Syrup
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup pistachios, shelled
Pistachio Latte
- 1/4 cup espresso
- 1 cup milk, your preference*
- 1 Tbsp pistachio simple syrup*
Instructions
Pistachio Syrup
- Heat. In a saucepan over medium-low heat, combine the sugar, water, and pistachios. Whisk until the sugar dissolves. Bring the mixture to a simmer, and cook for 2 minutes, turn off the heat and set the saucepan aside until the mixture has cooled completely.
- Strain the mixture to remove the pistachios. Stir in the almond extract. The syrup will keep in the fridge for ~1 week. The recipe makes 1/2 cup of syrup.
Pistachio Latte
- Combine in a mug the espresso and 1 tablespoon syrup* and stir together.
- Pour in steamed milk and sprinkle with chopped pistachios.
- Serve immediately!
Notes
*I used just 1 tablespoon of the simple syrup for ~12g of added sugar. Many recipes call for 2-3 tablespoons and similar to the amount added if store-bought. Remember to try and cut back on the amount used, if possible.
*I used less milk (for my picture), lattes will use a full cup of milk, but you can add as much as you like/prefer.
- Prep Time: 5
- Category: Drinks