Sift 2 tsp ceremonial matcha into a small bowl to remove clumps. Add 60 ml hot water (around 80°C / 175°F). Whisk briskly in an M-shaped motion with a bamboo whisk or small handheld frother until dissolved and frothy, about 20–30 seconds.

Add 60 ml cold water to the whisked matcha and stir gently to cool and dilute. Taste and add 25 ml simple syrup (or honey) if additional sweetness is desired; stir to combine.

Fill a 16 oz (approx. 475 ml) serving glass about 3/4 full with ice (approx. 200–250 g). Pour the prepared matcha base over the ice and set aside.

Pistachio Cloud (creamy topping)

Toast and blend pistachios

In a small dry skillet over medium heat, toast 40 g unsalted pistachios for 2–3 minutes, shaking the pan, until fragrant (do not burn). Let cool slightly. Transfer to a mini food processor or high-speed blender and pulse until finely ground (texture like coarse sand).

Make pistachio paste

Add 2 tbsp sweetened condensed milk and 1 tsp vanilla extract to the ground pistachios. While pulsing, slowly stream in 60 ml whole milk until a thick, spreadable pistachio paste forms. If texture is too thick, add up to 1 tbsp extra milk. Add a pinch of salt to enhance flavor.

Prepare the cloud cream

In a chilled bowl, combine the pistachio paste with 60 ml heavy cream. Using a handheld mixer or whisk, whip the mixture until it reaches a light, spoonable cloud consistency (soft peaks) — about 1–2 minutes. Do not overwhip; it should be aerated but pourable.

Taste the pistachio cloud and adjust sweetness with a little more condensed milk or simple syrup if desired.

Assembly & Finish

Hold back about 1–2 tbsp of the pistachio cloud for garnish. Spoon the remaining pistachio cloud over the iced matcha, creating a thick, creamy layer on top.

Gently sprinkle 1 tbsp crushed pistachios over the cloud and dust with 1/4 tsp matcha powder if using for visual contrast.

Serve with a straw or long spoon so the drinker can swirl the pistachio cloud into the matcha. Best enjoyed immediately.