DIY Homemade Pistachio Syrup (Starbucks Copycat)

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.

this recipe!

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.

Ingredients in Pistachio Syrup recipe

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 Pistachio Syrup

• 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 Syrup

Use to flavor:

• Coffee
• Lattes
• Iced lattes
• Chai
• Oatmeal
• Pancakes
• Yogurt

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