Name: Rich and Indulgent Pistachio Syrup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: North American
Ingredients: 3/4 cup pistachios, chopped; 3/4 cup sugar (or sugar alternative, see notes); 3/4 cup water; Pinch of salt

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If you are like me, you are an insane fan of pistachio nuts. I like the shelled sort to snack on, but I also love infusing that nutty flavor in a lot of different foods. This Pistachio Syrup recipe is no exception.

It’s crazy easy to make and it’s fantastic in my morning coffee, great infused in cocktails to add that nutty flair. Best of all, it takes about 15 minutes to make!

Pistachio syrup in a glass pitcher with pistachio nuts around it.

Truth be told, when I make my Santa’s Whiskers Cookies at the holidays, I’ll make a big batch of this syrup to drizzle in my coffee when I have a few of the cookies.
When I make it through other times of the year, I like to drizzle it on some pancakes or waffles, and it’s SO darn good when drizzled in “special” warm drinks like Cinnamon Hot Chocolate.

🌟Ingredients and Substitutions For Making Pistachio Syrup

Ingredients	Possible Substitutions
Pistachios	Unsalted pecans, hazelnuts, cashews
Sugar	Brown sugar, alternative sugars (discussed below)
Water	None.
Salt	Optional, but enhances flavor

📌Alternative Sugars to Use

If for whatever reason you don’t care to use cane sugar, no worries! Here are some sugar substitutes and how much to use:

Erythritol – Use a 1:1 ratio.
Xylitol – Also a 1:1 substitute, but remember that xylitol is highly toxic to dogs, so keep it away from your furry friends.
Allulose – Works great in a 1:1 ratio, dissolves well, and doesn’t crystallize.
Honey – You could use honey, but it’s much thicker and will make the syrup more viscous. If using honey, reduce the amount slightly (use 1/2 cup instead of 3/4 cup).

👩‍🍳Step by Step: How to Make Pistachio Syrup

Chop the pistachios and add them to a saucepan.
Add sugar and a pinch of salt. (I skip this step if I use salted pistachios!)
Pour in the water and bring it to a boil.
Turn down the heat and let it simmer.
Strain the mixture to remove the solids.
Store and enjoy!

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

What Is Pistachio Syrup Good For?

This syrup is ridiculously versatile! Here are some of my favorite ways to use it:

Lattes & Coffee – Use it to make a Starbucks Copy Cat Pistachio Latte, or stir it into espresso or drip coffee for a pistachio-flavored pick-me-up. (I give some examples below).
Cocktails – Works beautifully in a pistachio martini or whiskey sour.
Italian Sodas – Mix with sparkling water and a splash of cream.
Drizzling – Over pancakes, waffles, or even a bowl of vanilla ice cream.
Baking – Add it to frostings or cake batters for a subtle nutty sweetness. (Careful that you don’t add too much or it could water down your consistency of the batter or frosting.)

I love using my Instant Pot and making Instant Pot Iced Coffee Concentrate in the summer, and this pistachio coffee syrup is perfect to use in it. And if you like ‘grown up’ hot chocolate, adding the syrup to my Spiced Rum Hot Chocolate is divine next to the campfire!

Storing Homemade Syrup

Keep your syrup fresh and delicious with these tips:

Refrigerate: Store in an airtight container or jar in the fridge.
Shelf Life: Lasts about 2 weeks when stored properly.
Separation: If the syrup separates over time, just give it a good shake before using.
Freezing: Can be frozen in small portions (silicone ice cube trays work great!) for up to 3 months.
Mold Check: If you see any cloudiness or mold, toss it and make a fresh batch!

Pistachio syrup in a glass decanter with a neutral colored napkin in the background on a blue table.

Have you make this recipe for the best Pistachio Syrup? If so, did you use it with anything different than what I outlined in the post? I’d love to hear about it in the comments!

Thanks so much for stopping by The Salty Pot today! See you again next time!

~Joanne

Rich and Indulgent Pistachio Syrup

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This homemade pistachio syrup is rich, nutty, and indulgent - perfect for lattes, cocktails, and more! Made with just 4 ingredients and customizable with different sugars, it’s an easy way to add gourmet flavor to your drinks and desserts.

Ingredients

3/4 cup pistachios, chopped
3/4 cup sugar (or sugar alternative, see notes)
3/4 cup water
Pinch of salt

Instructions

In a saucepan over medium heat, combine chopped pistachios, sugar, salt, and water.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
The longer you let the pistachios cool in the syrup, the stronger the flavor. If you want a stronger flavor, cool the nuts in the syrup and then strain rather than strain the nuts and then cool the syrup.
Strain through a fine mesh sieve or cheesecloth to remove solids.
Let the syrup cool completely before transferring it to a clean jar.
Store in the refrigerator for up to 2 weeks. Shake before using.

Notes

Use erythritol, xylitol, or allulose as a sugar substitute in a 1:1 ratio.
I sometimes use brown sugar which gives it a deeper, more complex flavor which is nice sometimes for coffee and other hot drinks.
Honey can be used, but reduce the amount to 1/2 cup to avoid an overly thick consistency.
If using almonds or cashews, consider adding a drop of almond extract to enhance the nutty flavor.
Great for lattes, cocktails, Italian sodas, drizzling over desserts, and baking!

Nutrition Information:

Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 33mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 1g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.