Pistachio Matcha Recipe

Sift and whisk matcha

Sift 2 tsp ceremonial matcha powder into a bowl to remove clumps.

Add 120 ml hot water (about 80°C / 175°F) to the sifted matcha. Using a bamboo whisk (chasen) or small handheld frother, briskly whisk in an 'M' or 'W' motion until frothy and well combined, about 20–30 seconds.

In a separate pitcher, warm (or gently heat) 200 ml whole milk until steaming if serving hot, or simply use cold milk and ice for an iced version. If you want a sweeter drink, stir in 20 ml simple syrup to the milk.

Combine: For hot service — pour the whisked matcha into a cup, then pour the warmed milk over it. For iced service — fill a glass with ice, pour matcha over the ice, then top with cold milk and gently stir to create a marbled effect.

Bloom the gelatin

Sprinkle 1 tsp instant gelatin over 15 ml cold water in a small bowl. Let sit 3–5 minutes until it blooms (absorbs the water). If using agar-agar, follow package instructions to dissolve and briefly simmer.

Prepare the cheese base

In a medium bowl, combine 60 g softened cream cheese and 40 g mascarpone. Beat with a hand mixer or whisk until smooth and no lumps remain (about 1–2 minutes).

Add 15 g confectioners' sugar, 0.25 tsp sea salt, 25 g finely ground pistachios, and 10 g pistachio paste (if using). Mix until evenly incorporated.

Incorporate the gelatin and liquids

Gently warm the bloomed gelatin for 5–10 seconds in the microwave or over a double boiler until liquefied (do not boil). Stir a tablespoon of the cold milk into the melted gelatin to temper, then pour the tempered gelatin into the cheese mixture and mix quickly to combine.

Whip to foam

With the hand mixer on medium speed, slowly add 80 ml cold heavy cream and 30 ml cold milk to the cheese-gelatin mixture. Whip until the mixture becomes light, airy, and holds soft peaks — about 1.5–3 minutes. The foam should be thick enough to sit on top of the matcha but still pourable. Chill briefly (5–10 minutes) if it seems too loose.

Taste and adjust: if you want more pistachio texture or flavor, fold in an additional 5–10 g finely chopped pistachios gently (this will add slight crunch).

Spoon or gently pipe 2–3 tablespoons of the pistachio cheese foam on top of the prepared matcha. The foam should float as a creamy layer.

Sprinkle 10 g crushed pistachios and a light dusting (0.25 tsp) of matcha over the foam for color and texture.

Serve immediately. For best texture, consume within 15–20 minutes so the foam remains airy on top of the matcha.