Pistachio Matcha Latte Recipe

Sift and whisk matcha

Sift 2 tsp matcha powder into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Whisk briskly in a zig-zag or 'M' motion with a bamboo whisk (chasen) or small whisk until frothy and smooth, about 15–30 seconds. Stir in 1 tsp sugar or simple syrup until dissolved. Keep warm or set aside.

Toast pistachios

Preheat a small skillet over medium heat. Add 30 g shelled pistachios and toast, stirring frequently, 3–4 minutes until aromatic and lightly golden. Remove from heat and let cool slightly.

Blend pistachios

Place toasted pistachios and 60 ml water in a blender. Blend on high until a smooth, slightly grainy paste forms, about 30–45 seconds. If needed, add a splash more water to help blending.

Cook syrup

Transfer the pistachio paste to a small saucepan. Add 30 g granulated sugar and a pinch of salt. Warm over low–medium heat, stirring, until the sugar dissolves and the mixture is fragrant, about 3–4 minutes. Simmer gently 2 minutes, then remove from heat. Stir in 1/4 tsp almond extract if using. Let cool slightly, then strain through a fine mesh sieve into a jar to remove larger solids and achieve a smooth syrup. Yield should be roughly 30–40 ml. Refrigerate any leftovers up to 1 week.

Sweeten and froth almond milk

Measure 300 ml unsweetened almond milk. Stir in 30 ml prepared pistachio syrup until combined. For a hot latte: steam or gently heat the milk mixture to 60–65°C (140–150°F) and froth with a milk frother or whisk until velvety. For an iced latte: chill the milk mixture and prepare over ice; optionally shake briefly in a cocktail shaker for microfoam.

Assemble (hot)

Pour the warm matcha paste (from Matcha Paste section) into a cup. Slowly pour the steamed pistachio‑almond milk over the matcha, holding back foam with a spoon, then spoon foam on top. Stir gently if desired.

Assemble (iced)

Fill a tall glass with ice. Pour the matcha paste over the ice. Add the pistachio‑almond milk mixture over the matcha. Stir once to combine or leave layered for presentation.

Sprinkle 1 tsp chopped toasted pistachios over the foam or iced latte. Dust lightly with 1/4 tsp matcha powder for color. Serve immediately.