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Overhead closeup view of a grande pistachio latte Starbucks copycat with shelled pistachios all around

Pistachio Latte {Starbucks Copycat}

If you're a fan of Starbucks' Pistachio Latte, you'll love this easy to make at home copycat version! Made with espresso, milk, pistachio syrup, and brown butter cookie topping, this is just the winter warm-up you need!
5 from 1 vote
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Course: Drinks
Cuisine: American
Keyword: Coffee Drinks, Latte Recipes, Pistachio Recipe, Starbucks Copycat
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 1 latte
Author: Sues


  • 1 cup 2% milk (or dairy non-dairy alternative of your choice)
  • 2 oz pistachio syrup
  • 2 shots (2 oz) brewed espresso or strong coffee
  • ¼ cup frothed 2 % milk (or dairy non-dairy alternative of your choice)
  • Brown butter cookie topping (recipe below)
  • Crushed pistachios for topping, optional

Brown Butter Cookie Topping

  • 1 Tbsp butter
  • Pinch of salt (if using unsalted butter)
  • ½ Tbsp brown sugar


  • Heat 1 cup milk to about 140-150 degrees (you can do this in the microwave or on stovetop. See post and notes for how to steam and froth milk at the same time in a mason jar).
  • Add pistachio syrup and brewed espresso to a heat-proof glass.
  • Pour in steamed milk and top off with frothed milk.
  • Drizzle brown butter cookie topping over and sprinkle on crushed pistachios, if desired.

Brown Butter Cookie Topping

  • Put butter in a light-colored pan over medium heat (it should be light color so it's easy to see when it's browning). Constantly stir butter as it melts. Once melted, it should start to bubble and in just a minute or two, you'll start seeing brown flecks on the bottom of the saucepan and the butter will start smelling nutty.
  • Remove from heat and continue to stir for another 30 seconds. Pour into a small heat-proof bowl. If you used unsalted butter, stir in a pinch salt here.
  • Immediately stir in brown sugar until well combined.


  • If you're planning to make more than one latte, you can easily double, triple, or quadruple the ingredients for the brown butter. Note that the more butter you use, the longer it will take for it to brown.
  • If you have leftover brown butter, store it in an airtight container in the fridge. Re-heat in microwave or over low heat in a saucepan before using.

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