Matcha Pistachio Latte Recipe

Sift and whisk matcha

Sift 2 tsp ceremonial-grade matcha powder into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Using a bamboo whisk (chasen) or a small frothing whisk, whisk vigorously in an 'M' or 'W' motion until the matcha is fully dissolved and a light layer of froth appears on top (about 15–30 seconds).

Stir in 2 tsp simple syrup (or honey) to sweeten the matcha base. Adjust sweetness to taste. Set the matcha aside in a warm place while you prepare the milk.

Prepare pistachio milk mixture

In a small saucepan or milk steamer pitcher, combine 10 oz unsweetened pistachio milk, 1 tbsp pistachio paste, 1 tsp vanilla extract, and a pinch of salt. Whisk to incorporate the pistachio paste thoroughly so no lumps remain.

Heat and froth

Gently heat the pistachio milk mixture over medium-low heat to about 60–65°C (140–150°F). Do not boil. As it warms, use a milk frother, steam wand, or handheld frother to create a velvety microfoam—about 20–40 seconds of frothing depending on equipment. If using a steam wand, hold the pitcher at a slight angle and introduce air for the first few seconds, then submerge for a smooth microfoam.

Taste the warmed milk and add more simple syrup if desired for sweetness. Remove from heat once properly frothed.

Combine matcha and pistachio milk

Pour the prepared matcha into a 12–14 oz serving glass or cup. Slowly pour the frothed pistachio milk over the matcha, holding back foam with a spoon and then spooning the foam on top, creating a layered latte effect.

Garnish

Sprinkle the surface with a light dusting of matcha powder (about 1 tsp) and 1 tsp finely chopped roasted pistachios for texture and aroma. Serve immediately.