Homemade Pistachio Syrup recipe – a simple sugar syrup infused with the rich, nutty flavor of fresh pistachios. An all-natural syrup with no chemical taste that’s easy to make at home. The perfect pistachio coffee syrup for flavoring coffee and lattes. Try it in my Starbucks Copycat Pistachio Latte!
Inspired by Starbucks’ Pistachio Latte and Starbucks’ pistachio syrup, this homemade recipe is the perfect way to add real pistachio flavor to your favorite coffee or latte. I’ve tried several brands of pistachio coffee syrup, and have found they have a fake, chemical taste.
You can easily make your own pistachio coffee syrup at home that’s all-natural with no chemicals and no chemical taste.
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Ingredients
Sugar and water – to make a simple syrup
Pistachios – roasted pistachios are infused in the simple syrup to extract their flavor. I use roasted, lightly salted pistachios because I love the pop of flavor the salt adds. If you have unsalted pistachios on hand, you can also use them, just add a pinch of salt. If your pistachios are very salty, rub them in a towel first to remove some of the salt.
Almond extract – optional, but it adds more nutty flavor to the syrup. I add it in the last few minutes of simmering to remove any boozy aftertaste.
How to make Pistachio Syrup
Chop the pistachios.
Combine the sugar, water, and pistachios in a small pan.
Bring to a boil, stirring until the sugar is dissolved, then lower the heat to a simmer. Simmer on low for 8-10 minutes. (If using, add the optional almond extract in the last 2-3 minutes of simmering to remove the boozy taste.)
Remove from heat. Let the syrup rest for 15 minutes to infuse the flavor. Strain through cheesecloth and a fine mesh strainer to remove the pistachio pieces.
Pour into a jar and store in the refrigerator.
Sugar free Pistachio Syrup
Use a granulated sugar substitute like Swerve (erythritol) or Lakanto (erythritol and monk fruit) instead of sugar to make a sugar free pistachio syrup.
After the pistachio syrup has simmered, sprinkle a pinch (no more than eighth of a teaspoon) of xanthan gum over the mixture, and quickly whisk until dissolved. Xanthan gum thickens it a bit and helps prevent crystallization.
A certain amount of crystallization will occur when using Swerve or Monk fruit, and the syrup will be opaque. Giving it a good stir and heating it briefly in the microwave will temporarily remove any crystals.
How to store
- Store in the refrigerator for up to 2 weeks.
- It can also be frozen in individual portion sizes in an ice cube tray.
How to use Pistachio Simple Syrup
Use to flavor:
- Starbucks Copycat Pistachio Latte
- Coffee
- Lattes
- Iced lattes
- Chai
- Oatmeal
- Pancakes
- Yogurt
Recipe
DIY Homemade Pistachio Syrup (Starbucks Copycat)
Ingredients
- 1 cup sugar
- 1 cup water
- 1 cup roasted lightly salted pistachios chopped
- ½ teaspoon almond extract or flavoring optional
Instructions
- Combine the sugar, water, and pistachios in a small pan. Bring to a boil, stirring until the sugar is dissolved, then lower the heat to a simmer.
- Simmer for 8-10 minutes. Add the optional almond extract in the last 2-3 minutes of simmering to remove the boozy taste
- Remove from heat. Let the syrup rest for 15 minutes to infuse the flavor.
- Strain through cheesecloth and a fine mesh strainer. Store in the refrigerator for up to 2 weeks.
Notes
- Store in the refrigerator for up to 2 weeks.
- It can also be frozen in individual portion sizes in an ice cube tray.
Meg says
Just curious how strong the pistachio flavor is without the almond extract? Or if the almond extract takes away? Sometimes I feel like almond can be a really strong flavor. I’m so excited to try this though, thank you!!
Meg
Kelly says
Hi Meg. You're right, almond extract cqn be overpowering. The almond extract is optional, but if you want to test it, you could make the syrup without it and remove some and test it with a drop of the extract and see which you prefer. That way you wouldn't ruin the whole batch and if you liked it, you could add it.
Kelly K says
Recipe came out perfectly! So delicious.
Kelly says
So happy you liked it!
Amanda says
Made it-delicious! Can’t wait to use for my cold brew and espresso martinis.
Wondering what I can do with those leftover pistachio pieces though. Hmm. Any ideas?
Kelly says
That sounds fabulous, Amanda! they can be used as a topping for waffles, pancakes, panna cotta, or yogurt. Or they can be stirred into cookie, brownie or cake batter.
Annie says
This looks great! I’m looking for a recipe that tastes exactly like Starbucks’ sauce; would you say the almond extract makes it tastes more like Starbucks or less?
Kelly says
Hi Annie, I think with the almond extract it tastes more like Starbucks. Check out my recipe for Starbucks Pistachio Latte.
Bethany says
This looks so good never thought to just make it before. Thanks for the simple recipe.
Quick question how long is its shelf date if i just keep it in a jar ? Do i have to use it quickly
Kelly says
It lasts for a week or two in the fridge!
Nicole says
Silly question, but is it one cup of pistachios before chopping or one cup after they are chopped?
Kelly says
Hi Nicole! Not a silly question at all! I measured before chopping.
Erica says
What can I do wth the left over Pistachios? Is it possible to make it into a dessert if some kind?
Kelly says
They do have a lot of flavor left in them. I like to put them on top of oatmeal. You could also probably chop them up and put them into baked goods such as cookies. They could be spooned over (or stirred into) ice cream. They could be chopped and stirred into homemade granola.
Amy says
Delicous, Just what I was looking for! I hate to waste food especially pistachios because they aren't super cheap so after I strained them, I put them back in the pan, threw in a couple tablespoons of sugar, tossed them around in there and then spread them in a thin layer on some parchment and roasted them on low heat. I ended up with something that resembled lacy cookies. Perfect for snacking on or would be delicious crumbled on a salad or ice cream.
Kelly says
That's a fantastic idea, Amy! Thanks so much!
Karen (Back Road Journal) says
I bet your pistachio syrup would be delicious drizzled over ice cream as well.
Kelly says
Ohhh I'll have to give that a try! Thanks, Karen!
mjskitchen says
I've never had a pistachio latte, but I do know how much I love pistachios. I can easily see this syrup being poured over Sunday brunch pancakes. Delicious!
Kelly says
That would be pretty wonderful! Thanks, MJ!
John / Kitchen Riffs says
I've made a lot of simple syrups, but never even thought to make a pistachio one. Neat idea! Thanks.
Kelly says
It has a great flavor, John! Thanks so much!
agave says
loved this recipe! came out amazing. i think the leftover nuts would taste great in yogurt, with icecream, or with banana bread.
Kelly says
So happy you liked it!
angiesrecipes says
I have never thought of making nut syrup myself...this looks super duper yummy that I want to start a batch immediately.
Kelly says
It's so good! Thanks so much, Angie!