Description
Homemade Pistachio Frappuccino with delicious homemade pistachio syrup. Refreshing and customizable for any time of year.
Ingredients
Scale
- 1 cup shelled, unsalted pistachios
- 1 cup water
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 teaspoon almond extract
- 2 cups ice
- 1 cup milk (dairy or non-dairy)
- 2 shots of espresso (or 1/2 cup strong brewed coffee, cooled)
- 1/4 cup pistachio syrup (or more, to taste)
- 2 tablespoons heavy cream (optional)
- 1/4 teaspoon xanthan gum (optional)
- Whipped cream
- Chopped pistachios
- Drizzle of pistachio syrup
Instructions
- Bring a pot of water to a boil. Add the pistachios and boil for 1 minute.
- Drain and rinse pistachios with cold water. Rub between fingers to remove skins.
- In a saucepan, combine pistachios, water, sugar, vanilla extract, almond extract (if using), and salt.
- Bring to a simmer over medium heat, stirring until sugar dissolves.
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and let cool completely. Transfer to a blender.
- Blend until smooth.
- Strain through a fine-mesh sieve lined with cheesecloth for a smoother syrup.
- Pour into an airtight container and refrigerate for up to 2 weeks.
- In a blender, combine ice, milk, espresso (or cooled coffee), pistachio syrup, heavy cream (if using), and xanthan gum (if using).
- Blend on high speed until smooth and creamy. Add more milk if too thick, or more ice if too thin.
- Add more pistachio syrup for sweetness or more coffee for a stronger flavor.
- Pour into a tall glass. Top with whipped cream, chopped pistachios, and a drizzle of pistachio syrup, if desired.
- Enjoy!
Notes
- Use high-quality, unsalted pistachios for the best flavor.
- Toasting the pistachios before making the syrup can enhance their flavor. Toast at 350°F (175°C) for 5-7 minutes.
- Adjust the sweetness by adding more or less pistachio syrup.
- Use strong coffee to balance the sweetness.
- Xanthan gum helps create a smoother texture (optional).
- Experiment with flavors like almond extract, cardamom, or cinnamon.
- Make it vegan by using non-dairy milk and skipping the heavy cream.
- Make the pistachio syrup ahead of time and store it in the refrigerator for up to 2 weeks.
- Get creative with toppings like chocolate shavings, caramel sauce, or sea salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes