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    StandardRecipe

    Pistachio Frappé

    The BYOB Team5 min1 drink (from a batch of Pistachio Syrup that makes about 12 servings)$0.61/drink145 cal/drink

    Uses Pistachio 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

    Standard

    Ingredients

    • 2oz espresso, freshly pulled (or 1/3 cup strong coffee/cold brew)
    • 2 tbsp Pistachio 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 and crushed pistachios for topping

    Steps

    1. 1.Make a batch of Pistachio Syrup ahead of time if you haven't already -- it keeps about 2 weeks in the fridge.
    2. 2.Pull a double shot of espresso (or brew strong coffee/cold brew) -- no need to cool it first.
    3. 3.Add the espresso, pistachio syrup, ice, and cold milk to a blender.
    4. 4.Blend on high for 30-45 seconds until smooth and slushy with no ice chunks left.
    5. 5.Pour into a 16oz glass, top with whipped cream and crushed pistachios 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

    $0.61

    Calories per drink

    145

    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.

    Pistachio has taken over nearly every chain’s seasonal menu the last few years; this blends the same syrup behind our Pistachio Latte with espresso, milk, and ice into a proper frappé, without the app-order markup.

    Make the Syrup First (Just Once)

    This recipe assumes you already have a jar of Pistachio Syrup in the fridge — it keeps about 2 weeks and makes roughly 12 drinks’ worth. If you haven’t made a batch yet, go do that first, then come back here.

    Building the Frappé

    1. Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
    2. Add the espresso, 2 tbsp of the pistachio syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
    3. Blend on high for 30-45 seconds until smooth and slushy.
    4. Pour into a 16oz glass, top with whipped cream and crushed pistachios if using, and serve immediately with a straw.
    Café Pistachio Frappé vs. Home Version
    Café grande pistachio Frappuccino-style blended drink (tax included)$6.45
    Home pistachio frappé (espresso, milk, ice, syrup)~$0.61
    Savings per drink$5.84

    The syrup batch itself is a one-time ~$1.05 and makes about 12 drinks — see the full syrup recipe for the batch method. Same batch also covers the hot/iced latte version.

    Assumptions: grande-size blended drink, national-average chain pricing, 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 $1,402/year back in your pocket versus the café version.

    Swaps & Notes

    • No espresso machine? Strong cold brew or a moka pot shot both work fine.
    • Want it paired with white chocolate? See our Pistachio White Mocha Latte in latte form — we haven’t built the frappé version of the combo yet.
    • Watching sugar? This is Standard-tier only for now. Blend the Sugar-Free Pistachio Latte iced with ice yourself for a lower-sugar version today.

    Recipe Card Summary

    Pistachio Frappé

    • 2oz espresso + 4oz milk + 2 tbsp Pistachio Syrup (made ahead) + 1.5 cups ice, blended
    • Prep time: 5 minutes (after the syrup is made) · Total: 5 minutes
    • Cost: ~$0.61/drink vs. $6.45 café equivalent

    FAQ

    Can I make this without a blender?

    The iced Pistachio Latte uses the same ingredients poured over ice instead of blended.

    Does the syrup use real pistachios?

    No — it uses pistachio extract in a cane-sugar base, the same approach cafés use for their own pistachio flavor pumps. It’s far cheaper than working with whole pistachios and gives a consistent flavor batch to batch.

    Can I add crushed pistachios on top?

    Yes — it’s a nice textural contrast against the smooth frappé and looks great, but it’s a true optional garnish and isn’t counted in the cost/calorie math above.

    Keep exploring

    Browse by ingredient tier

    Or skip this drink and explore every recipe in the Ingredient-Honest, Standard, or Sugar-Free lineup.

    Browse more Frappé recipes →