You are going to fall in love with this Copycat Starbucks Grasshopper Frappuccino if you are a fan of drinks or fluff gelato or pistachio milk that is chilly and minty. It is minty, rich, and velvety all at the same time. And it tastes like an Oreo cookie stuffed with pistachios. I hope you like this frappe as much as I do since I just made it. 
In reality, it's not that difficult or time-consuming to prepare a homemade version of a Starbucks Frappe, and you'll save a significant amount of money in the process. You are free to indulge whenever the urge strikes you. There is a huge selection available, but the one I'm going to talk about today is from the Starbucks Secret Menu. The Grasshopper Frappuccino from Starbucks is very similar to a creamy Matcha Frappuccino, but it also has peppermint syrup and mocha (or chocolate chips) added to it, and it is finished off with a drizzle of chocolate syrup. Matcha tea, cold milk, fresh ice cubes, and matcha tea powder (This is the brand I used for the two matcha frappes) The preferred sweetener to be used Peppermint syrup (This is the brand I used) Aerosol whipped cream or Xanthium gum, as well as dry pudding mix Chocolate syrup as a verb. Tiny chocolate or mocha chips First, blend the milk with the ice. Mix in all of the other ingredients, up to and including the whipped cream. Again, blend the ingredients until they are smooth and creamy. Put a tiny bit of chocolate syrup on the bottom of the cup as well as some on the inside of the cup. After you have poured the mixture into a tall glass, garnish it with whipped cream, chocolate syrup, and micro chocolate chips.
Pistachio milk
The taste of pistachio milk is not overpowering, but it is unique, and it has a beautiful very light green tint. It goes well with chai tea, coffee, or smoothies and is also delicious when sprinkled over cereal. 
In addition to the salt, you may also choose to stir in some honey or agave nectar, as well as a couple of drops of vanilla essence, into the milk, if you want. Put the pistachios in a basin, then add enough water to cover them by several inches. Cover and place in the refrigerator for a minimum of ten hours or overnight. Pistachios should be washed after being drained. In a blender, process the pistachios with the three cups of fresh water and the salt, if using, until the mixture is extremely smooth. Pass the mixture through two layers of cheesecloth, a strainer with a fine mesh, or a nut-milk bag to remove any solids. You may throw away the pulp, or you can keep it and use it in baked dishes, soups, porridge, or smoothies. Pistachio milk may be stored in the refrigerator for up to three days in an airtight container. Before each use, give it a good stir.
Pistachio halva
One of the most well-known sweets that originate from the Middle East is called halva, and you can make a simple version of it using tahini and pistachios. And even though it varies from one location to the next, the most popular variety is a sugary, crumbly combination that is created with tahini (a paste produced from sesame seeds), pistachios, and sugar. This sweet dish will go down in history as one of the simplest and most interesting-tasting sweets you've ever concocted. It can be whipped up in about ten minutes, calls for simple components that are available almost anywhere, and may be prepared without using an oven. Therefore, the only thing left to do is place it in the refrigerator to chill before serving. You have up to a week's head start if you want to create this tahini halva. Milk Powder is just milk that has been dried out, and it is this ingredient that gives homemade halva its cohesiveness. You may make this recipe using skim, full-fat, or even non-dairy powdered milk. I particularly like skimming. Finely powdered sugar is also known as icing sugar and confectioners’ sugar. 
You can't use plain table sugar or your halva will have a gritty texture instead of being crumbly and silky as it should be. Rosewater is optional, but adding it will give the halva you make at home a distinctively floral taste. You won't need more than around a tablespoon of it. Pistachios are another optional ingredient, although I like quite a few pistachios in my halva. When combined with the silky smoothness of the tahini, the pistachios' crisp texture and the tahini's creamy consistency create an out-of-this-world experience. Put the tahini, milk powder, powdered sugar, and rosewater (if you're using it) into your food processor. Perform the processing until all of the ingredients have been combined. Place some parchment paper and a layer of chopped nuts at the bottom of a container made of glass. On top of the almonds, spoon some of the tahini and halva mixtures. Press the mixture into the container that has been lined with paper using the back of the spoon. On top of it, sprinkle some more chopped nuts. Place in the refrigerator for at least an hour, or until it has reached the desired consistency.
Pistachio yogurt
Until we had this pistachio yogurt sauce, we had no idea how much we needed it in our life; offer it as a side dish with meat that has been grilled or roasted, or use it as a condiment for fish with crispy skin, such as salmon that has been broiled. The mix that should be used to make this sauce 
1cup raw pistachios 1 clove of garlic, grated very finely A quarter of a teaspoon of lemon zest that has been finely grated plus extra olive oil. 1 Kosher salt, and pepper that has been freshly ground 1 cup of plain Greek yogurt made with whole milk First, turn the oven to 350 degrees. Pistachios should be toasted on a baking sheet with a rim for 5–8 minutes, during which time they should be tossed once. After allowing it to cool, process it in a food processor until it reaches a very fine consistency. After adding the garlic and lemon zest, continue processing the mixture until it becomes a coarse paste. While the motor is running, slowly pour in a quarter cup of oil, and continue processing until the mixture is grain-free and smooth (texture should be like tahini). Add little salt and pepper before serving. Next, put the yogurt in a bowl of medium size and season it with pepper and salt. Reduce the thickness of the mixture using a little amount of oil until it is almost the same as the pistachio paste. Pistachio paste should be folded into yogurt in such a way that the mixture is left marbled.
Pistachio jam
These traditional thumbprint cookies are given a holiday makeover with the addition of handmade pistachio flour, chopped pistachios, and a filling made of raspberry jam. Cookies are dipped in frothy egg whites, then rolled in chopped pistachios for extra flavor and a unique texture. 
Even though it's an additional step, this gives the dish an incredible depth of flavor. In any case, these pistachio biscuits may be baked from beginning to end in less than an hour. Using a food processor, grind up half of the pistachios and set them aside. Set aside in a basin for later use Pistachio flour is made by grinding the remaining pistachios in a food processor together with two teaspoons (6 grams) of all-purpose flour (this helps keep it from clumping). Continue pulsing until the mixture has the consistency of almond meal or flour. Pistachio flour, 120 grams (1 cup) of all-purpose flour, and salt are whisked together in a medium bowl. Softened butter and sugar are beaten for 3 to 4 minutes in a stand mixer with a paddle attachment. Vanilla extract, mixed. Slowly add dry flour until dough forms. If the dough is dry and crumbly, add a dash of milk. Separately, whisk the egg white until foamy. Form 1-inch dough balls. 
Lightly coat dough balls with egg white mixture, then roll in crushed pistachios. Set the cookies two inches apart on a parchment-lined baking sheet. Using the handle end of a wooden spoon, indent the dough with one hand. Bake at 350 degrees Fahrenheit for 15-18 minutes. If indentations balloon up during baking, deflate them with a wooden spoon or your fingers. After a few minutes, move to a cooling rack. Cool, then sprinkle with sugar. Heat jam till it boils, then ladle into each biscuit. Before serving or storing, cool fully.
Pistachio rice
This rice has a robust taste because of the use of pistachio oil, even though it does not include any chopped nuts. Excellent with either chicken or lamb. 
Pistachios and pine nuts that have been toasted provide crunch and nutty to the dish. Both were lightly browned in the olive oil and ghee mixture before being served. Slivered almonds are also a nice alternative to use in their place. Requirements of Ingredients 4 tablespoons of salt, split between 2 cups of water and 1 cup of basmati rice Golden raisins or dried currants make an excellent substitute. Chopped pistachios: 1 12 teaspoons 4 cloves minced garlic, minced fresh parsley 1/4 teaspoon freshly ground black pepper, 2 tablespoons pistachio oil Parsley leaves that have been just picked (optional) 
A quarter of a teaspoon's worth of rice and some salt should be added to the water that is already boiling in a medium-sized saucepan. When all of the liquid has been absorbed by the rice and it has been allowed to simmer for 18 minutes with the lid on and the heat turned down, the rice is ready to be served. Remove the pan from the heat and use a fork to fluff the rice after it has been cooked. In a small bowl, combine the currants, a half teaspoon of salt, and the four ingredients listed below (currants through pepper). Cover; let stand for 5 minutes. Garnish with sprigs of fresh parsley if you'd like, but it's not required.
Vegan pistachio muffins
These vegan Pistachio Muffins have everything going for them! There are few ingredients, no dairy or eggs, less sugar than other muffin recipes, packed with spinach for an eye-catching color, and a buttery soft texture that makes these muffins ideal for each ceremony. 
This delicious combination needs: a cup and a half of flour, 2/3 cup of cane sugar or stevia sweetener, Salt with kosher dill, baking powder 2 tablespoons, 3 tablespoons melted coconut oil, Room temperature almond milk, and half a cup, A mashed banana the size of a huge banana, A half-cup of pistachios, finely ground, almond extract in a single teaspoon, 1 cup of freshly prepared spinach (a large handful) Line 8 muffin tins with paper liners and pre-heat the oven to 375 degrees Fahrenheit. Line 10 muffin tins for standard-sized muffins. (Optional) To ensure that the muffins cook evenly, add 1 to 2 teaspoons of water to the rest of the muffin cups. In a large bowl, combine the flour, baking powder, and salt. Blend or process the following ingredients in a high-speed blender or food processor: coconut oil, sugar, banana, spinach, almond milk, and almond flavoring. Blend until completely smooth. Simply microwave the mixture for a few seconds if the coconut oil starts to harden. Lightly blend the wet and dry components. Don't combine too much. You'll need a lot of muffin batter for this recipe. Fill the muffin tins with the batter. Add chopped pistachios on top. A toothpick inserted in the center should come out clean after baking for 15-20 minutes. 
The longer it takes to cook through bigger muffins. After about seven minutes, cover the pan with aluminum foil and continue baking. This is something I do with every muffin I bake to prevent the tops from becoming soggy.