Hazelnut Tiramisu Frappé
Uses Hazelnut Syrup — make a batch ahead of time; it keeps in the fridge for a week or two, so you won't need to make it again for every drink.
Ingredients & steps
StandardIngredients
- 2oz espresso, freshly pulled (or 1/3 cup strong coffee/cold brew)
- 1 tbsp Tiramisu Sauce (make a batch ahead of time -- it's a real-mascarpone sauce, so it only keeps about 1 week in the fridge)
- 1 tbsp Hazelnut Syrup (make a batch ahead of time -- it keeps about 2 weeks in the fridge)
- 1.5 cups ice (about 10-12 standard cubes)
- 4oz cold milk
- Optional: whipped cream, a dusting of cocoa powder, and chopped toasted hazelnuts for topping
Steps
- 1.Make a batch each of Tiramisu Sauce and Hazelnut Syrup ahead of time if you haven't already -- the tiramisu sauce only keeps about a week, while the hazelnut syrup keeps a full 2 weeks.
- 2.Pull a double shot of espresso (or brew strong coffee/cold brew) -- no need to cool it first.
- 3.Add the espresso, tiramisu sauce, hazelnut syrup, ice, and cold milk to a blender.
- 4.Blend on high for 30-45 seconds until smooth and slushy with no ice chunks left.
- 5.Pour into a 16oz glass, top with whipped cream, a dusting of cocoa powder, and chopped toasted hazelnuts if using, and serve immediately with a straw.
Swap the milk
This recipe is written with Kirkland Signature Organic A2 Whole Milk (4oz). Pick a different milk to see the cost and calories update below.
Milk: Kirkland Signature Organic A2 Whole Milk
Cost per drink
$0.66
Calories per drink
144
Not medical or nutrition advice. Calorie figures on this page are estimates based on typical ingredient values, not a lab analysis of your exact batch — they'll shift with the brand of milk, syrup, or protein powder you actually use. "Ingredient-Honest" and "sugar-free" describe what's in the recipe, not a health claim. If you're managing diabetes, a caffeine sensitivity, pregnancy, or another condition, check with a doctor or dietitian before making a recipe part of your routine. Read the full disclaimer.
Our Hazelnut Tiramisu Latte pairs mascarpone-and-cocoa tiramisu flavor against a nutty hazelnut edge — a “tiramisu alla nocciola” is a real thing, not an invented café mashup. This blends that same pair with espresso, milk, and ice into a proper slushy frappé instead of pouring it over cubes.
Make Both Bases First (Just Once)
This recipe assumes you already have a jar each of Tiramisu Sauce and Hazelnut Syrup in the fridge. They don’t keep the same length of time: the tiramisu sauce has real mascarpone in it and only lasts about a week, but the hazelnut syrup keeps a full 2 weeks.
Building the Frappé
- Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
- Add the espresso, 1 tbsp of the tiramisu sauce, 1 tbsp of the hazelnut syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
- Blend on high for 30-45 seconds until smooth and slushy.
- Pour into a 16oz glass, top with whipped cream, a dusting of cocoa powder, and chopped toasted hazelnuts if using, and serve immediately with a straw.
Both bases together cost about $2.41 total to make (~$1.33 for the Tiramisu Sauce batch, ~$1.08 for the Hazelnut Syrup batch) — the same pair of jars behind the latte version. The tiramisu sauce batch is the smaller of the two, so plan to use it within a week.
Assumptions: grande-size blended drink, specialty-menu pricing for a two-flavor combo Frappuccino-style drink, dairy milk, $16/lb specialty beans or equivalent grocery beans. No seasonal ceiling — at 5 a week over the site’s standard 48-week year, that’s roughly $1,522/year back in your pocket versus the café version. The $7.00 café baseline is the average of two real, dated receipts (9/29/2026) from two different store locations — $6.90 and $7.10 — for a grande hot seasonal specialty drink, not a modeled national average.
Swaps & Notes
- No espresso machine? Strong cold brew or a moka pot shot both work fine.
- Want it more dessert-forward or more nutty? Shift the ratio — 1.5 tbsp tiramisu sauce + 0.5 tbsp hazelnut syrup leans mascarpone-and-cocoa, or the reverse leans nutty.
- Prefer it poured over ice instead of blended? See the Hazelnut Tiramisu Latte and use its Hot/Iced toggle.
- Watching sugar? See the Sugar-Free Hazelnut Tiramisu Latte for the same 1 tbsp each method with a lower-sugar build — blend it with ice yourself for a frappé version today.
Recipe Card Summary
Hazelnut Tiramisu Frappé
- 2oz espresso + 4oz milk + 1 tbsp Tiramisu Sauce + 1 tbsp Hazelnut Syrup (both made ahead) + 1.5 cups ice, blended
- Prep time: 5 minutes (after both bases are made) · Total: 5 minutes
- Cost: ~$0.66/drink vs. $7.00 café equivalent
FAQ
Do I need a whole new syrup for this, or does it reuse the latte’s jars?
It reuses the same 1 tbsp each of Tiramisu Sauce and Hazelnut Syrup behind the latte version — this page just blends instead of pours.
Is hazelnut-and-tiramisu a real flavor pairing?
Yes — hazelnut is a classic addition to Italian tiramisu (sometimes made with a hazelnut liqueur or ground hazelnuts folded into the mascarpone layer), so this combo is grounded in the actual dessert.
Can I make this without a blender?
Yes — the iced Hazelnut Tiramisu Latte uses the exact same espresso, milk, and syrup quantities poured over ice instead of blended.
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