How to Make a Café-Style Pistachio Latte at Home

A café-style pistachio latte should taste nutty, creamy, and balanced—not overwhelmingly sweet. With espresso, milk, and a smooth pistachio cream, you can make one at home in just a few minutes.

What you need

Use two shots of espresso, one to two tablespoons of Butteroo pistachio cream, and about six ounces of your preferred milk. Whole milk creates the richest texture, while oat milk is a creamy dairy-free option. Add ice for an iced latte, or steam the milk for a hot version.

The key to a smooth pistachio latte

Mix the Butteroo directly into the hot espresso before adding milk. The heat loosens the pistachio cream and helps it blend evenly, so you get pistachio flavor in every sip instead of finding it at the bottom of the glass.

For a hot pistachio latte

Pull the espresso into a mug and whisk in the Butteroo until smooth. Steam the milk until glossy and pour it slowly over the espresso mixture. Finish with crushed pistachios or a light dusting of cinnamon if you like.

For an iced pistachio latte

Whisk the hot espresso and Butteroo together, then let the mixture cool briefly. Fill a glass with ice, add the milk, and pour the pistachio espresso over the top. Stir before drinking. For a stronger coffee flavor, use coffee ice cubes.

Easy variations

Add vanilla for a softer dessert-like flavor, a pinch of sea salt to deepen the pistachio notes, or cold foam for a coffee-shop finish. Butteroo also pairs beautifully with chocolate, strawberry, banana, and tiramisu flavors.

Why Butteroo works in coffee

Butteroo is creamy enough to melt into espresso but flavorful enough to remain noticeable after milk is added. One jar can also be used on toast, waffles, croissants, oatmeal, fruit, and desserts, making it more versatile than a single-use coffee syrup.

Shop Butteroo for your next homemade pistachio latte, then explore Butteroo in Recipes for waffles, tiramisu, cannoli, banana bread, and more.