Starbucks Copycat Pistachio Cream Cold Brew

Place the butter in small saucepan over medium heat. Once melted, the butter will begin to foam. Keep stirring until the butter begins to turn a light amber color. The foam will subside and you will have little brown specks (milk solids) at the bottom of the pan. Set aside to cool to room temperature.
Once butter has cooled, add in course sugar and mix to combine. Pour onto a parchment lined baking sheet, spread in an even layer, and place into the freezer to harden.
Crumble mixture with your hands and store in an air tight container in the refrigerator for up to 2 weeks.

Using a knife or a blender. Chop the pistachios into a fine chop.
In a medium saucepan add pistachios, water, and sugar and bring to a boil.
Lower heat to medium-low and simmer until the mixture has slightly thickened, about 5-10 minutes.
Pour the mixture into a fine mesh strainer over a bowl to separate the liquid. Lightly pressing on the mixture to extract all the liquid.
Carefully transfer the liquid into a container and store in the refrigerator for up to 2 weeks.

In a cup combine heavy cream and pistachio simple syrup. Whisk or froth together until the mixture forms a loose foam consistency.
Add ice, cold brew, and vanilla syrup to a glass. Top with pistachio cold foam and a sprinkle of the salted browned butter topping and enjoy!