Recipe
Pistachio Orgeat: A Homemade Pistachio Syrup Recipe
A nutty pistachio syrup for cocktails and coffee — the easy homemade version, with quantities and storage.
Quick answer
Pistachio orgeat is a sweet, nutty pistachio syrup for cocktails and coffee — essentially a sweetened pistachio milk. Soak and blend pistachios with water, strain, then dissolve sugar into the warm milk with optional orange blossom water. Use it in Mai Tais and other tiki drinks, or stir into lattes. It keeps about two weeks refrigerated.
Orgeat is the nutty syrup behind a Mai Tai and many café drinks — traditionally almond, but pistachio makes a gorgeous green, distinctly nutty version. It's essentially a sweetened pistachio milk, so if you can make pistachio milk, you can make this.
The method
Follow the recipe above: soak, blend, steep, strain, then dissolve sugar into the warm pistachio milk. Don't boil it — gentle warmth keeps the flavour fresh. Orange blossom water adds the classic orgeat perfume; a splash of vodka extends its fridge life.
How to use it
- Cocktails — Mai Tais and other tiki drinks, or anywhere you'd use almond orgeat.
- Coffee — a spoonful makes an easy pistachio latte.
- Drinks and desserts — over ice, in lemonade, or drizzled on desserts.
Store it in the fridge and shake before use. More syrups, pastes and powders in the recipe collection.
Frequently asked questions
What is orgeat made of?
How long does homemade pistachio orgeat last?
Allergy note: Pistachios are a tree nut. If you have a nut allergy, avoid pistachio milk and pistachio products, and check labels for cross-contamination warnings. This article is general information, not personalised dietary or medical advice.