The Ultimate Pistachio Matcha Latte Recipe
A velvety, vibrant green latte topped with a silky, lightly salted pistachio cloud foam. Balanced, calming, and absolutely on-trend for 2026.
Equipment
- 1 Bamboo whisk (Chasen)
- 1 Electric milk frother
- 1 Fine mesh sifter
- 1 Tall glass (12–16 oz)
Ingredients
- 2 tsp ceremonial grade matcha sifted
- 2 oz hot water 80°C / 175°F
- 1 cup milk of choice oat recommended
- 1 tbsp pistachio paste unsweetened
- 1 tsp maple syrup to taste
- Pinch of sea salt for foam
- Ice if iced
Instructions
Bloom the Matcha (Pro Move):
- Sift matcha into a bowl. Add hot (not boiling) water. Whisk in a gentle zigzag motion until frothy and lump-free.
Heat or Froth the Milk:
- Warm milk or froth cold, depending on preference.
Build the Base:
- Pour matcha into your glass. Add milk slowly to preserve layers.
Make Pistachio Cold Foam:
- Froth pistachio paste, maple syrup, salt, and 2–3 tbsp milk until thick and airy.
Top & Finish:
- Spoon foam gently over the latte. Optional: crushed pistachio dust.
Video
Notes
Tip: To prevent pistachio paste from sinking, always emulsify it with a small amount of milk before frothing.
Note: This pistachio matcha latte can be enjoyed hot or cold—heat milk for a cozy drink or use cold milk and ice for a refreshing iced latte.
# Video only for visual guide, it's not the exact recipe.