Oh, you’re gonna love this one!
If you’re a coffee lover and want to take your morning brew to a whole new level, this Pistachio Coffee Syrup is a game changer.
It’s sweet, nutty, and totally transforms your basic cup of coffee into something café-worthy.
Plus, it’s super easy to make at home with just a few simple ingredients.
Trust me, once you try this, you’ll wonder how you ever lived without it.
Let’s do this!
What You’ll Need:
- 1 cup granulated sugar
- 1 cup water
- 1/3 cup shelled pistachios (unsalted)
- 1/2 tsp vanilla extract
- Optional: 1/4 tsp almond extract (for extra nuttiness)
Pro Tips:
- Use unsalted pistachios – Salted ones can mess up the flavor balance of the syrup.
- Strain well – A fine mesh strainer is key to getting a smooth syrup without bits of pistachio.
- Don’t skip the vanilla – It adds that warm, cozy flavor that makes this syrup so special.
- Keep an eye on it – Don’t let the sugar water boil too long, or it might crystallize.
- Make extra – This syrup is also amazing drizzled over pancakes or ice cream!
Tools You’ll Need:
- Small saucepan
- Fine mesh strainer
- Spoon or whisk
- Glass jar or bottle for storage
Substitutions and Variations:
- Swap almond extract for an extra splash of vanilla if you don’t have any.
- Use brown sugar for a deeper, caramel-like flavor.
- Add a pinch of cinnamon or cardamom for a warm spice twist.
Make Ahead Tips:
- This syrup keeps well in the fridge for up to 2 weeks. Make a batch on Sunday and enjoy fancy coffee all week long!
Instructions:
1. Combine ingredients:
In a small saucepan, combine the sugar, water, and pistachios. Stir gently to dissolve the sugar.
2. Heat it up:
Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 5 minutes, stirring occasionally, until the pistachios start to release their flavor.
3. Strain the syrup:
Remove the saucepan from heat and let it cool slightly. Strain the syrup through a fine mesh strainer into a bowl or jar, pressing the pistachios to extract all the flavor.
4. Add extracts:
Stir in the vanilla extract and almond extract (if using). Let the syrup cool completely before transferring it to a jar or bottle for storage.
Leftovers and Storage:
Store the syrup in an airtight jar or bottle in the fridge for up to 2 weeks. Shake or stir before using if it separates a little.
Conclusion:
And there you have it—your very own Pistachio Coffee Syrup!
Now you can turn any cup of coffee into a fancy café treat right at home.
Give it a try, and don’t forget to come back and let me know how it turned out for you.
I’d love to hear what you think or any fun tweaks you came up with!
Happy sipping! ☕💚
