If your pistachios are raw and you want a deeper flavor, spread 1 cup pistachios on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until fragrant. Let cool slightly.

Place the pistachios in a heatproof bowl and pour 300 ml hot water over them. Let soak 10–15 minutes to soften (this makes a smoother paste).

Drain, reserving about 2–3 tablespoons of the soaking liquid if needed. Transfer pistachios to a blender along with 3 tbs granulated sugar, 1 tbs corn syrup or honey (if using), and 1 tsp fine sea salt. Blend on high until very smooth, pausing to scrape down the sides. Add up to 2–4 tbs of reserved soaking liquid or additional hot water if the mixture is too thick; you want a spreadable, pourable pistachio paste/cream roughly 6–8 oz in volume.

Taste and adjust sweetness or salt. If you want a thinner pistachio milk instead of paste, add 60–80 ml hot water and blend to a pourable consistency; reserve thicker paste for layering or dolloping.

Matcha Cloud

Sift 1.5 tsp matcha powder into a small bowl to remove clumps.

Add 60 ml hot (not boiling, about 175°F / 80°C) water and whisk briskly with a bamboo whisk (or small whisk) in an M or W motion until frothy and fully dissolved, about 20–30 seconds. Stir in 1/2 tsp vanilla extract. Set aside to cool slightly.

Milk & Assembly

Chill: Fill a 16 oz serving glass with 1 cup ice cubes. Pour 10 oz cold whole milk (or chosen milk) over the ice.

Sweeten & flavor: If you want extra pistachio intensity, stir 1 tbs pistachio syrup or 1 tbs of the prepared pistachio paste into the milk. Mix gently to combine.

Make the cloud foam

In a small, tall container or jar, combine 2 oz heavy cream and 1 tbs cold water. Using an electric milk frother, handheld mixer, or small immersion blender, whip until light, airy, and slightly thickened into a soft cloud (soft peak texture). This should take about 20–40 seconds with a frother or 1–2 minutes with a whisk by hand. Do not overwhip to butter consistency.

Layer the drink: Pour 1–2 tbs (or more to taste) of the prepared pistachio paste or pistachio milk along the inside of the glass so it ribbons down the sides for visual color and flavor. Slowly pour the whisked matcha over the top of the milk so it forms a green layer above the milk (you can pour over the back of a spoon for gentler layering).

Top with the cloud: Spoon the whipped cream cloud on top of the matcha layer, creating a fluffy cap.

Garnish: Sprinkle 1 tbs crushed roasted pistachios over the cloud. If you used plain pistachio paste and want extra sweetness, drizzle a little corn syrup or pistachio syrup on top.

Serve: Present with a tall straw and a long spoon so the drinker can stir the cloud into the matcha and milk as desired. Best enjoyed immediately.