Hot Pistachio Cloud Matcha Recipe
12 oz
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Ingredients
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Pistachio Cloud Base
Matcha Milk
Garnish
Method
Pistachio Cloud Base
Soak pistachios
Place the shelled pistachios in a small heatproof bowl. Pour 60 ml of hot water over them and let sit for 10 minutes to soften. This helps achieve a smoother, creamier cloud texture.
Blend pistachios
Drain the pistachios, reserving about 10 ml of the soaking liquid. Transfer pistachios to a high-speed blender. Add 2 tablespoons granulated sugar, 1 teaspoon neutral oil, 1/4 teaspoon vanilla extract, 1/8 teaspoon fine sea salt, and the reserved 10 ml soaking liquid. Blend on high for 45–60 seconds until very smooth and slightly whipped. Scrape down sides as needed.
Adjust texture
If mixture is too thick to whip to a cloud consistency, add 5–15 ml additional hot water in 5 ml increments and blend briefly until you reach a thick, spreadable, slightly airy paste. The final pistachio cloud should be spoonable and able to float on top of hot milk without immediately sinking.
Matcha Milk
Whisk matcha
Sift 1 teaspoon matcha into a small bowl or cup to remove clumps. Add 30 ml hot water (about 80–85°C / 175–185°F). Whisk briskly in an M or zigzag motion with a bamboo whisk (chasen) or small whisk until frothy and fully dissolved, about 20–30 seconds.
Heat milk
Heat 10 oz of whole milk (or milk of choice) to 65–70°C (150–160°F). If you have a steam wand, steam until slightly velvety with a small microfoam. If using stovetop, warm gently and whisk to incorporate tiny bubbles. Do not boil.
Sweeten and combine
Stir 1 teaspoon simple syrup (or honey) into the hot milk to taste. Add the prepared matcha to the milk and whisk gently to combine until uniformly green and slightly foamy.
Assembly & Garnish
Finish
Lightly sprinkle 1 teaspoon chopped roasted pistachios over the cloud and dust with a small pinch (about 1/8 tsp) of matcha powder for aroma and visual contrast. Serve immediately while the drink is hot and the cloud remains airy.