Homemade Pistachio Syrup
A nutty, lightly sweet coffee syrup made with real shelled pistachios — better than store-bought and ready in about 30 minutes. Great in lattes, cold brew, and iced coffee.
Equipment
- Small saucepan
- Fine-mesh strainer
- Cheesecloth (optional — for a smoother syrup)
- Glass jar or bottle with a lid
Ingredients
- 1 Cup granulated sugar
- Cup water
- 1 Cup shelled unsalted roasted pistachios roughly chopped
- 1/4 Tsp vanilla extract
- 1 Pinch sea salt optional
Instructions
- Chop the pistachios. Roughly chop the pistachios — a coarse chop infuses better and strains cleaner than a fine grind.
- Combine everything and simmer. Add the sugar, water, chopped pistachios, vanilla, and salt to the saucepan all at once. Heat over medium, stirring until the sugar dissolves, then reduce to low and simmer gently for 5 minutes.
- Steep off the heat. Remove from the heat, cover, and steep for 15–20 minutes — no longer, or the syrup turns bitter.
- Strain. Strain through a fine-mesh strainer into a clean jar. For a smoother syrup, strain a second time through cheesecloth.
- Cool and bottle. Cool completely before sealing. Store in the fridge and shake before each use — the nut fats settle, and that's normal.
Video
Notes
- Storage: Keeps up to 2 weeks refrigerated in an airtight glass jar. Shake before pouring — the nut fats separate as it sits.
- Freezing: Pour into an ice-cube tray (about 1 tbsp per cube), freeze, then transfer to a freezer bag. Shake or stir after thawing.
- Don't over-steep: Past ~30 minutes the syrup turns chalky and astringent. Stick to 15–20 minutes.
- Cloudiness is normal — it's the pistachio fat, a sign you used real nuts, not flavoring.
Nutrition
Calories: 55kcal
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