• Note: The pistachio simple syrup and browned butter can be made ahead of time and stored in the refrigerator. Bring to room temperature prior to adding to hot espresso.

Pistachio Simple Syrup

• In a medium saucepan, heat sugar, water, salt, and pistachios. Bring it to a boil then lower to a simmer.
• Simmer for 10 minutes, stirring occasionally.
• Remove from heat and let cool slightly then strain into a jar.
• Stir in almond extract. Set aside. (you will only use a small portion of the simple syrup. The remainder will keep up to 2 weeks in the fridge)

Browned Butter

• Cube the butter and place in a light colored skillet. Heat over medium heat stirring as butter melts. Cook until it turns a golden brown color. Let solids settle to bottom then remove from heat and pour into a container.

Pistachio Latte

• Make a double espresso in your espresso machine. If you don’t have an espresso machine you can use refrigerated espresso such as cold brew espresso. For a warm latter, heat jarred espresso before adding syrup and butter.
• Add 2 Tablespoons pistachio simple syrup and 1-½ teaspoons browned butter to hot espresso. Stir to blend.
• Foam milk and add to espresso.
• Totally optional - sprinkle crushed cookies or chopped pistachio nuts on top. Serve immediately.