Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/3 cup (45 g) shelled unsalted pistachios
- 1 1/2 cups (360 ml) cold milk (dairy or non-dairy)
- 1/4 cup loosely packed fresh mint leaves
- 2 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar (or to taste)
- 1/2 tsp vanilla extract
- Pinch fine sea salt
- 2 cups (about 260 g) ice cubes
- Optional: whipped cream, extra chopped pistachios, chocolate syrup, fresh mint sprigs
Do This
- 1. Toast pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant; cool slightly.
- 2. Roughly crush or chop pistachios; reserve 1 tbsp for garnish if desired.
- 3. In a blender, add milk, mint leaves, cocoa, sugar, vanilla, salt, and most of the pistachios.
- 4. Blend on medium until the mint and nuts are finely broken down and the mixture looks smooth and chocolatey.
- 5. Add ice cubes and blend on high until thick, frosty, and creamy, about 30–60 seconds.
- 6. Taste and adjust sweetness or thickness (more sugar or ice/milk as needed), then blend briefly again.
- 7. Pour into chilled glasses, top with whipped cream, reserved pistachios, chocolate drizzle, and mint sprigs. Serve immediately.
Why You’ll Love This Recipe
- It is a refreshing frozen drink with a grown-up twist: nutty pistachios, cool mint, and rich cocoa.
- Everything goes into one blender, so cleanup is minimal and the recipe is ready in about 15 minutes.
- Easily customizable: make it dairy-free, sweeter, thicker, or even add a shot of coffee for a mocha version.
- Perfect for warm-weather afternoons, an after-dinner treat, or a fun alternative to iced coffee or milkshakes.
Grocery List
- Produce: Fresh mint leaves
- Dairy: Milk (or non-dairy milk), heavy cream (if making whipped cream)
- Pantry: Shelled unsalted pistachios, unsweetened cocoa powder, granulated sugar, vanilla extract, fine sea salt, chocolate syrup or bar chocolate (optional)
Full Ingredients
Minty Chocolate-Pistachio Frappe
- 1/3 cup (45 g) shelled unsalted pistachios
- 1 1/2 cups (360 ml) very cold milk
- Whole cow’s milk for maximum creaminess, or
- Unsweetened almond, oat, or cashew milk for a dairy-free option
- 1/4 cup loosely packed fresh mint leaves (about 10–12 large leaves, roughly 5 g)
- 2 tbsp (10 g) unsweetened cocoa powder
- 3 tbsp (36 g) granulated sugar, or to taste
- 1/2 tsp vanilla extract
- 1 small pinch fine sea salt (about 1/16 tsp)
- 2 cups (about 260 g) ice cubes (roughly 12–14 standard cubes)
Optional Toppings & Garnishes
- 1/2 cup (120 ml) heavy cream, whipped to soft peaks (or canned whipped cream)
- 1–2 tbsp extra pistachios, finely chopped
- 1–2 tbsp chocolate syrup or finely shaved dark chocolate
- 2–4 fresh mint sprigs
Step-by-Step Instructions
Step 1: Chill Your Glasses and Gather Equipment
Place 2 tall glasses or sturdy mugs in the freezer to chill while you prepare the frappe. This helps keep the drink thick and frosty for longer.
Set out your blender (a high-powered blender works best but any standard blender will do), a small skillet for toasting the nuts, a cutting board and knife for chopping, and a spatula for scraping the blender.
Step 2: Toast the Pistachios for Deeper Flavor
Add the shelled pistachios to a dry skillet and place over medium heat. Toast, stirring or shaking the pan frequently, for 3–4 minutes until the nuts are fragrant and just starting to take on a bit of golden color. Watch closely so they do not burn.
Transfer the toasted pistachios to a plate to cool for 2–3 minutes. Warm nuts blend better but should not be piping hot when added to the cold ingredients.
Step 3: Crush the Pistachios
Once the pistachios have cooled slightly, roughly chop them with a sharp knife on a cutting board, or place them in a zip-top bag and crush lightly with a rolling pin. You want small pieces, not a fine powder.
Measure out about 1 tablespoon of the chopped pistachios and set aside for garnish. The remaining nuts will go into the blender to add flavor, body, and texture to the frappe.
Step 4: Build the Flavor Base in the Blender
In the blender jar, add the cold milk, fresh mint leaves, cocoa powder, sugar, vanilla extract, salt, and the larger portion of chopped pistachios. Start with 3 tablespoons of sugar; you can always add more after tasting.
Blend on medium speed for 20–30 seconds, then increase to high and blend another 20–30 seconds, until the mint and pistachios are very finely broken down and the mixture looks smooth, creamy, and evenly chocolatey. This step infuses the milk with the mint and pistachio flavors before the ice goes in.
Step 5: Add Ice and Blend to a Frosty Frappe
Add the ice cubes to the blended base. If your blender is less powerful, start with 1 1/2 cups of ice and add more as needed so the motor does not strain.
Blend on high, using the blender’s tamper (if provided) or stopping to stir as needed, for 30–60 seconds. The mixture should become thick, frosty, and smooth, with tiny flecks of green pistachio and mint throughout. If it looks too thin, add a few more ice cubes and blend again; if it is too thick to blend, add a splash more milk.
Step 6: Taste, Adjust, and Serve
Pause and taste the frappe. If you prefer it sweeter, add 1–2 teaspoons more sugar and blend briefly. For a stronger mint flavor, you can add a couple more mint leaves and blend again for 10–15 seconds.
Remove the chilled glasses from the freezer. Pour the frappe into the glasses, dividing it evenly. If using, top each glass with a generous swirl or dollop of whipped cream. Sprinkle with the reserved chopped pistachios, drizzle lightly with chocolate syrup or scatter shaved chocolate on top, and finish with a fresh mint sprig tucked into each glass.
Serve immediately while the frappe is icy and thick.
Pro Tips
- Chill everything for maximum frothiness. Use very cold milk and chilled glasses, and keep your ice in the freezer until the moment you need it. Colder ingredients give you a thicker, longer-lasting frappe.
- Adjust texture with ice and milk. Too thick? Add 1–2 tablespoons of milk at a time. Too thin? Add a few extra ice cubes and blend again until you reach the consistency you like.
- Blend nuts and mint thoroughly. Give the base mixture an extra 20–30 seconds of blending before adding ice so the pistachios and mint become very fine. This avoids any grainy texture and ensures a smooth sip.
- Use good cocoa. A quality unsweetened cocoa powder (natural or Dutch-process) makes a big difference in the chocolate flavor, especially since the drink is not cooked.
- Mind your blender. If you hear the motor struggling, stop, stir, and add a splash of milk. It is better to blend in short bursts than to overwork the machine.
Variations
- Mocha Mint Pistachio Frappe: Replace 1/2 cup (120 ml) of the milk with strongly brewed, cooled coffee or espresso. This adds a subtle coffee kick that pairs beautifully with the chocolate and mint.
- Dairy-Free & Vegan: Use almond, oat, or cashew milk and swap granulated sugar for your preferred vegan sweetener (such as agave or maple syrup, added to taste). Top with dairy-free whipped topping or skip the whipped cream entirely.
- Extra-Indulgent Dessert Version: Replace 1/2 cup (120 ml) of the milk with vanilla or chocolate ice cream. You may need less sugar; start with 2 tablespoons and adjust after tasting.
Storage & Make-Ahead
This frappe is best enjoyed immediately after blending while it is thick and icy. However, you can make parts of it ahead:
Toast and chop the pistachios up to 3 days in advance and store them in an airtight container at room temperature. You can also blend everything except the ice up to 24 hours ahead; refrigerate this base mixture in a covered container. When ready to serve, give the base a stir, pour it into the blender with the ice, and blend until frosty.
If you have leftover frappe, freeze it in a lidded container for up to 1 month. It will firm up like a softer ice cream. To serve again as a drink, let it thaw slightly, then re-blend with a splash of fresh milk until smooth.
Nutrition (per serving)
Approximate values for 1 of 2 servings, made with whole cow’s milk, granulated sugar, and without toppings:
Calories: ~320 kcal; Protein: ~11 g; Carbohydrates: ~33 g; Fat: ~19 g; Saturated Fat: ~6 g; Fiber: ~3 g; Sodium: ~160 mg. Adding whipped cream, chocolate syrup, or ice cream will increase the calorie, sugar, and fat content.
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