Viral Pistachio Matcha Latte
Nataliia Petrova
1
5 minutes
5 minutes
American
Beverage
Earthy green umami meets creamy, nutty goodness in this viral pistachio iced matcha latte! Toasted pistachios blend beautifully with matcha’s earthy umami, creating a drink that’s quickly become a favorite. Ever since the Dubai chocolate trend sparked a wave of pistachio obsession, this pairing has found its way into everyone’s hearts. Here’s a quick recipe for you to try at home!
Ingredients
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1 tsp high-quality matcha powder (ceremonial matcha or culinary grade)
2 tbsp hot water (about 80°C / 175°F)
1–2 tsp honey or maple syrup (optional, to taste)
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1–2 tbsp pistachio paste (store-bought or homemade)
1 cup milk of choice (plant milk, oat milk, almond milk, dairy, or pistachio milk)
1–2 tsp simple syrup or sugar (optional, if your pistachio paste is unsweetened)
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Crushed pistachios (for garnish)
Pinch of sea salt (optional, enhances nuttiness)
Directions
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In a matcha bowl, sift in 1 tsp matcha powder.
Add 2 tbsp hot water (not boiling) and whisk using a bamboo whisk (chasen) or electric frother until smooth and frothy.
Sweeten with honey or maple syrup if desired. Set aside.
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In a separate cup or shaker, combine 1 cup milk and 1–2 tbsp pistachio paste.
Optional: 1 tsp sweetener, if you prefer a slightly sweeter taste.
Stir or shake until well combined and smooth. You can warm this up if you want to try a hot version.
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Fill a tall glass with ice.
Pour the pistachio milk over the ice.
Slowly pour the matcha green tea on top to get a layered effect.
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Froth 1–2 tbsp of milk or cream until thick and foamy (a handheld frother works great).
Spoon it over the top.
Sprinkle with crushed pistachios or a pinch of sea salt.
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For a darker green matcha (perfect for the beautiful layers), use less milk and more matcha.
Want extra café charm? Add a dash of vanilla syrup to the pistachio milk.
You can replace pistachio paste with pistachio syrup for a quicker version.
