Pistachio Matcha Latte with Homemade Pistachio Milk

Matcha latte is my go-to morning drink, what’s yours? I love trying out different non-dairy milk and making them at home, too. One of my favorite combinations is pistachio Matcha latte. Once I tried this, I got hooked, so I make it very often. This drink is really special and oh-so-delicious!

The key to its success is to make creamy pistachio milk. Homemade nut milk is extremely easy to make, the only tools you need are a blender and cheesecloth or a nut milk bag.

(Please note this post contains affiliate links. I may receive a small commission at no extra cost to you if you click through and make a purchase. I only recommend products I’ve tried and liked. Thanks for supporting my blog!)

Matcha

If there was a people’s tea choice award, Matcha would be one of the favorites. Matcha is a powdered Japanese green tea, where tea leaves (Tencha to be precise) are finely ground into a very fine powder to produce it (if you’re new to Matcha, learn more in my post about Matcha basics).

I only choose good quality Matcha (which is NEVER bitter!) to drink and to make my lattes. Some basic pointers to choose good Matcha are: It has to be from Japan, it has to be a bright green (not a dull, light green, yellowish or brownish) otherwise it immediately shows its lower quality, it is fairly expensive (at least $1-$3 per gram), and it should never be bitter!

For drinking, you should choose a ceremonial Matcha or a latte grade Matcha (although unfortunately, this is not standardized and every company has their own ceremonial grade and some can be quite bad) and for baking, you should use a culinary Matcha.

In a nutshell, the basic tools to prepare Matcha are a sifter, chashaku (bamboo scoop) and a chasen (bamboo whisk). When preparing Matcha, always, always use a small sifter to avoid clumps forming. It’s quite unsettling when you take a sip and a big clump shows up to ruin the experience. Water should be at a temperature of no more than 175 F (80 C). Always sift the Matcha into a clean and dry glass/bowl and add around 1 inch of water. Whisk vigorously using a chasen with ‘W’ motions to create froth. Add more water according to your preferences.

Pistachio Matcha Latte Recipe Tools and Ingredients

I often get asked the same question over and over again, ‘What is your favorite electric kettle?‘ The BEST electric kettle with temperature control in the world is the Fellow STAGG EKG. Adjustable temperature control by dial and timer for perfect brewing every-single-time! If you’re looking for a reliable, amazing kettle, this is the one! 100% worth it.

This pistachio Matcha Latte can be prepared hot or cold

Recipe Notes

To make this pistachio Matcha latte, I chose Matcha from Matcha Kari. I tried several grades and chose to do lattes with their Morning Ritual ceremonial grade, which results in a delicious, smooth, umami drink. I also loved their higher Ceremonial Grade Matcha and it was sublime! Smooth, and sweet umami, but I’d prefer that one to drink on its own.

Pistachio Milk is not an easy one to find and it’s really easy to make at home. Just like other kinds of nut milk, pistachios need to be presoaked, rinsed, blended and strained. Many nut milk recipes call for 1 cup of nuts to 4 cups of water, but with pistachios, I prefer to do a 1:3 ratio for extra creaminess and flavor. The resulting pistachio Matcha latte is totally swoon worthy!

As I mentioned before, the only tools you need to make nut milk are a good blender (you want a high-performance blender if you make nut milk often for smoother results. This one is 1000 watts!) and a reusable nut milk bag or cheesecloth to strain.

Although I prefer my pistachio Matcha latte hot, you can make this recipe iced, too. Just combine iced water and Matcha powder in a shaker bottle and shake REALLY well. Then, pour over a glass and top with iced pistachio milk (you can sweeten it too if you prefer).

I hope you make and enjoy this recipe as much as I do and please let me know how much you liked it if you make it. Share and tag me on Instagram -> @teacachai.

Print Recipe

Pistachio Matcha Latte

Made with homemade pistachio milk. Such a special and delicious drink.

Prep Time5

Course: Breakfast, Drinks, Snack

Keyword: breakfast, matcha, matcha latte, tea time

Servings: 1

Ingredients

Pistachio Milk

1 cup raw, shelled pistachios
4 Medjool dates
3 cups water

PIstachio Matcha Latte

1/2 cup pistachio milk
1 tsp Matcha powder
1/2 cup hot water
1 tsp maple syrup/agave (optional)

Instructions

Pistachio Milk

Soak the raw pistachios in warm water and let sit overnight (this will make the milk creamier!).
Drain de pistachios and discard the soaking water.
Add soaked pistachios, Medjool dates and 3 cups of water to a blender and blend for 1-2 minutes.
Use a cheesecloth or nut milk bag to strain the pistachio milk and squeeze it well to get every last drop.
Refrigerate and use within 3-4 days.

Pistachio Matcha Latte

Add Matcha powder to a dry and clean cup using a sifter to avoid clumps.
Add 1 inch of hot water at 175 F and whisk vigorously using 'W' movements until froth forms. Add more hot water to complete 1/2 cup.
Heat 1/2 cup of pistachio milk in stovetop (or microwave) and froth using a handheld frother or alternative heat and froth pistachio milk in a stand-alone frother machine. Add to cup with Matcha preparation. (Optional - add maple syrup/agave)
Enjoy!

Share on Yum