Start by making the pistachio syrup by combining the water, sugar, and pistachios in a small pan.
Bring the mixture to a boil.
Once it boils, simmer on low heat for 10 minutes.
Before removing from burner, add the vanilla and a pinch of salt if you're using unsalted pistachios.
Strain the pistachios out with a strainer or cheesecloth and allow the syrup to cool.
Store in the fridge in a mason jar or other container of your choice.
Next up for the salted brown butter topping. Start by putting the butter in a small saucepan.
Heat over medium heat until the butter has melted and turned brown. Allow it to cool completely.
Mix the brown sugar and pinch of salt into the browned butter once it has cooled. Store in the refrigerator for 3 days. If it clumps too much, pop it in the freezer for an hour or so and then break apart again.
Now for the final few steps! Steam and froth your milk. You can use a milk steamer/frother machine or a saucepan and whisk.
Make the espresso or theh coffee of your choice and combine with the steamed milk. Add two tablespoons of pistachio syrup, mix, and top with the salted brown butter topping.
Enjoy!
