Easy Homemade Pistachio Syrup Recipe for Drinks and Desserts

You’ve probably seen pistachio syrup popping up in your favorite cafes and restaurants. Maybe you’ve tasted it in a pistachio latte or drizzled on a dessert, but finding it in stores? Not so easy. That’s the problem. You want that delicious, nutty flavor without hunting down expensive, store-bought versions filled with preservatives.

But what if I told you the solution is right in your kitchen? You can make homemade pistachio syrup that tastes better than anything you can buy. And it’s easier than you think! Ready to unlock this game-changing recipe? Let’s dive in.

What is Pistachio Syrup and Why You’ll Love It

Pistachio syrup is a flavored simple syrup made by infusing the nutty essence of pistachios into a simple syrup mixture of sugar and water.

It’s a star ingredient for enhancing your coffee, cocktails, and desserts with a rich, nutty flavor that’s both subtle and sophisticated.

Think of it as a sweet syrup with a unique depth, unlike your standard sugar syrup.

Whether you’re making a Starbucks copycat pistachio latte or drizzling it over your pancakes, homemade pistachio syrup is a game-changer.

It’s got that natural nutty flavor from roasted pistachios, with an optional touch of almond extract to boost its richness.

Why will you love it? Well, first of all, it’s easy to make.

Second, it’s versatile—you can use it in coffee, lattes, iced tea, cocktails, desserts like ice cream, or even as a pancake syrup.

Plus, by making it yourself, you’re avoiding any artificial flavors or preservatives that store-bought versions tend to have.

Want another delicious home made syrup to try out? Check out our Demerara Simple Syrup Recipe

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Ingredients for the Best Pistachio Syrup

Here’s what you’ll need to make this mouthwatering syrup:

• 1 cup granulated sugar: The base of any simple syrup.
• 1 cup water: For dissolving the sugar and making it into syrup.
• 1 cup roasted, lightly salted pistachios (chopped): This is the star of the show. The roasting enhances the pistachio flavor.
• ½ teaspoon almond extract (optional): Adds an extra layer of nuttiness to your syrup.
• Pinch of salt (if using unsalted pistachios): Just a dash to balance out the sweetness.

Now, these ingredients are pretty standard, but if you need to swap them out, here are some alternatives.

Ingredient Alternatives

• Sugar substitutes: If you’re looking for a sugar-free version, swap the granulated sugar with a sugar substitute like erythritol or stevia. You’ll need to add a pinch of xanthan gum to keep it from crystallizing.
• Unsalted vs salted pistachios: If you only have unsalted pistachios, adding a pinch of salt to the mixture helps balance the sweetness.
• No pistachios? Try almonds: While the flavor will be different, almonds can be used as a substitute for a similarly nutty syrup.

How to Make This Pistachio Syrup Recipe

Step 1: Chop the Pistachios

First, take your roasted pistachios and roughly chop them. Don’t worry about making them too fine; you just want to break them down enough so their oils can be released into the syrup.

Step 2: Boil Water and Sugar

Next, grab a medium-sized saucepan. Pour in your water and sugar. Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. This process creates what’s called a “simple syrup.”

Step 3: Add the Pistachios

Once your syrup has come to a boil, toss in the chopped pistachios. Lower the heat and let it simmer for about 8-10 minutes. You’ll start to smell the rich, nutty aroma of the pistachios as they infuse into the syrup.

Step 4: Optional Almond Extract

If you want to add almond extract for an extra kick of flavor, do it during the last 2-3 minutes of simmering. It’s optional but recommended for a more intense nutty flavor.

Step 5: Strain the Syrup

After simmering, remove the syrup from the heat and let it cool for about 10-15 minutes. Then, strain the mixture through a fine mesh strainer or a cheesecloth to remove the pistachio pieces. You should be left with a smooth, fragrant syrup.

Step 6: Cool and Store

Pour your syrup into a jar or bottle, let it cool completely, and then store it in the fridge. It will last up to two weeks, but trust us—it won’t last that long once you start using it!

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How to Use Pistachio Syrup in Drinks and Desserts

Wondering what to do with this golden syrup? Here are some ideas:

• Pistachio Latte: Add 1-2 tablespoons to your coffee for a homemade pistachio latte that rivals any café.
• Cocktails: Mix it into cocktails like whiskey sours or mojitos for a nutty twist.
• Ice Cream Topping: Drizzle it over vanilla ice cream for a rich, sweet topping.
• Pancakes & Waffles: Swap your regular syrup for pistachio syrup on pancakes or waffles for an extra-special breakfast.
• Yogurt Drizzle: Stir it into plain yogurt for a hint of sweetness and nuttiness.

Homemade Gourmet Pistachio Latte Recipe

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Ingredients:

• 1 cup milk (dairy or non-dairy like almond, oat, or soy milk)
• 1-2 shots of espresso (or ½ cup strong brewed coffee)
• 2 tablespoons homemade pistachio syrup (see recipe above)
• 1 teaspoon salted butter (for that buttery topping Starbucks adds)
• 1 tablespoon brown sugar (for the sweet buttery topping)
• Whipped cream (optional, for topping)
• Chopped pistachios (optional, for garnish)

Instructions:

1. Make the Espresso: Brew 1-2 shots of espresso or make ½ cup of strong brewed coffee if you don’t have an espresso machine.
2. Warm the Milk: In a small saucepan or microwave-safe cup, heat the milk until it’s hot but not boiling. You can also use a milk frother to heat and froth the milk for a true Starbucks-like texture.
3. Prepare the Pistachio Syrup: Stir 2 tablespoons of your homemade pistachio syrup into the hot milk, mixing well until fully combined.
4. Assemble the Pistachio Latte: Pour the espresso (or coffee) into your favorite mug. Slowly pour the pistachio-flavored milk over the espresso, letting it mix naturally. If you’ve frothed your milk, you’ll get that smooth, creamy texture on top.
5. Add the Topping: Drizzle the brown sugar butter topping over your latte. Add a dollop of whipped cream if you’d like, and sprinkle with chopped pistachios for extra texture and flavor.

Pistachio Syrup Ingredient Alternatives

If you can’t find some of the ingredients, here’s what you can substitute:

• Pistachios: If you can’t find roasted ones, buy raw and roast them at home in your oven at 350°F for about 5-7 minutes until fragrant.
• Almond extract: Skip it if you don’t have it, or try vanilla extract for a different twist.
• Sugar: If you’re looking for a low-calorie or sugar-free option, use stevia or erythritol. Add a pinch of xanthan gum to prevent it from crystallizing.

Nutritional Insights

Pistachio syrup is relatively straightforward when it comes to nutrition. With one tablespoon containing roughly 50-60 calories, it’s comparable to most sweet syrups. The sugar content is the primary source of calories, and it’s also where the sweetness comes from.

• Sugar: The primary sweetener in the syrup, providing that rich, sweet flavor.
• Pistachios: Rich in healthy fats, pistachios bring a subtle nutty flavor along with nutrients like fiber, protein, and vitamins.
• Almond extract: This doesn’t add any significant calories but does enhance the flavor.

If you’re using sugar substitutes, the calorie content will drop significantly, making it a lower-calorie option for those watching their intake.

Storing Your Homemade Pistachio Syrup

It’s important to store your syrup properly to keep it fresh and flavorful.

After making the syrup, let it cool completely before transferring it to a jar or airtight bottle.

Store it in the refrigerator, and it should stay good for up to two weeks.

Just give it a quick shake before using it each time.

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FAQs About Pistachio Syrup

Making homemade pistachio syrup is a simple way to bring a unique, nutty flavor to your drinks and desserts.

With just a handful of ingredients, you can create a versatile syrup that will elevate your coffee, cocktails, and more.

So, give it a try—your taste buds will thank you!

Printable Pistachio Syrup Recipe Card

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Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.