Pour 60 ml hot water (about 175°F / 80°C) over the sifted matcha. Using a bamboo matcha whisk (chasen) or a small frothing whisk, whisk vigorously in a quick M or zigzag motion for 15–30 seconds until frothy and evenly suspended. Set the whisked matcha aside.

Pistachio Cloud (milk/foam mixture)

Combine dairy and pistachio paste

In a small saucepan or in a milk pitcher, combine 6 oz whole milk, 1 oz heavy cream, 1 tbs pistachio paste, 1 tsp confectioners' sugar (optional), and 1 tsp vanilla extract (optional). Whisk or stir vigorously until the pistachio paste is fully incorporated and the mixture is homogeneous.

Heat gently

Heat the mixture over medium-low heat until it reaches 140–150°F (60–65°C). Do not boil. Heating helps the pistachio paste dissolve and develops sweetness and aroma.

Aerate to create cloud

Use a milk frother, handheld immersion blender, or steam wand to aerate the warm milk mixture until it becomes thick, pillowy microfoam with a creamy, cloud-like texture. Aim for a velvety foam with small, stable bubbles. If using a steam wand, texture to produce a dense cloud that will sit on top of the matcha.

Assembly & Garnish

Pre-warm cup

Pre-warm a 12-oz cup with hot water, then discard the water. This helps maintain the drink temperature.

Combine matcha and water (if needed)

If the whisked matcha is too concentrated for your taste, add up to 30 ml hot water and whisk briefly to adjust strength before pouring into the cup.

Layer pistachio cloud

Pour the whisked matcha into the warmed 12-oz cup so it fills roughly two-thirds of the cup. Gently spoon or pour the pistachio cloud foam over the matcha, aiming for a generous, billowy top that resembles a cloud.

Garnish

Lightly dust 0.25 tsp matcha powder over the foam for visual contrast and aroma. Sprinkle 1 tsp finely chopped shelled pistachios in the center for texture and pistachio flavor.

Serve

Serve immediately while hot. Instruct drinker to break through the pistachio cloud into the matcha below to combine flavors.