Some days, coffee just isn’t the vibe. And when I want something creamy and nutty, this Pistachio Matcha Latte is the answer. It’s rich from the pistachios, smooth from the milk, and earthy from the matcha. Basically, a café-style drink that’s incredibly easy to make at home (plus, it looks cute with those beautiful layers!)
If you love matcha lattes but want to switch things up, this recipe is for you. And the best part? It’s not overly sweet, so the nutty pistachio flavour and vibrant matcha really shine.
🧡 WHY YOU'LL LOVE THIS RECIPE
Café-worthy at home, without the price tag. This latte looks and tastes like something from a fancy café, but you can make it in minutes with simple ingredients. Plus, no waiting in line just mix, pour, and enjoy.
Naturally sweetened without artificial syrups. A touch of maple syrup or honey brings out the nutty pistachio flavour while keeping things balanced.
A matcha and pistachio combo you’ll love. The creamy nuttiness of pistachio blends beautifully with the fresh, earthy notes of matcha. Stir it all together for a smooth, refreshing latte that’s just so perfect!
🔪 KITCHEN EQUIPMENT
- Tall glass or latte cup
- Chasen (bamboo whisk): A traditional matcha whisk that helps create a smooth, frothy consistency. Soak it in warm water for a minute before using to soften the bristles and prevent breakage.
- Chawan (matcha bowl) or small cup: A wide, shallow bowl makes it easier to whisk matcha properly without clumps. If you don’t have one, a small cup or mug works too.
- Chashaku (bamboo scoop) or Teaspoon: The traditional scoop measures matcha perfectly, but a regular teaspoon (about 1/2 tsp per scoop) works just fine.
- Small fine mesh sieve (optional): Sifting matcha before whisking helps prevent lumps and makes for a smoother latte.
- Electric frother or milk frother (alternative to whisking): An electric frother can mix matcha quickly, though it won’t achieve the same fine froth as a chasen.
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need to make this Pistachio Matcha Latte:
Pistachio Layer
- Pistachio butter or paste
- Maple syrup or honey: Adjust to taste
- Milk: Any milk of your choice
Milk Layer
- Milk: Oat, almond, or dairy all work, but oat milk makes it extra creamy.
- Ice cubes
Matcha Layer
- Matcha powder: Use a good quality ceremonial or latte grade matcha for the best colour and taste. I used the Ippodo brand.
- Hot water: Around 175°F (80°C)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Making the Perfect Matcha Latte
A matcha latte is one of the best ways to enjoy matcha, blending its earthy, slightly bitter notes with creamy milk for a balanced and refreshing drink. The key to a good matcha latte is using high-quality ceremonial grade matcha for a smooth, vibrant flavour with no bitterness. Unlike café versions that can be overly sweet, making it at home lets you control the sweetness and milk-to-matcha ratio to suit your taste.
Properly whisking matcha is also essential to avoid clumps and bring out its natural frothiness. Using a bamboo whisk (chasen) and whisking in a “W” or “Z” motion helps create a smooth and well mixed matcha layer. If you prefer a shortcut, an electric frother or shaker bottle can also do the job.
📝 HOW TO MAKE THIS RECIPE
1. In a small bowl or directly in your glass, mix pistachio butter with maple syrup or honey. Add a little milk and stir until smooth.
2. Spoon the pistachio mixture into the bottom of a glass. Add ice cubes on top.
3. Pour in your choice of milk over the ice to create the second layer.
4. In a separate bowl, whisk matcha powder with hot water until smooth and slightly frothy.
5. Slowly pour the matcha over the back of a spoon into the glass for a layered effect.
6. Stir everything together before drinking for the best flavour!
☝🏻 Tips and tricks
- Mix the pistachio paste with a little milk first to help it blend smoothly. If it’s too thick, it won’t mix well with the rest of the drink.
- Sift your matcha before whisking to prevent clumps. If you don’t have a bamboo whisk, shaking it in a jar or using a small milk frother works too.
- Want it warm? Just skip the ice and heat up the milk before adding it to your cup. A quick froth makes it extra creamy.
- For a smoother pour, use the back of a spoon to help layer the matcha gently over the milk without mixing too soon.
Can I use store bought pistachio milk instead?
Yes, you can! If you prefer a lighter drink, using pistachio milk instead of pistachio paste works as a substitute. It won’t be as rich or thick, but the nutty flavour will still come through. Just keep in mind that store-bought versions often have added sweeteners, so you may want to adjust the amount of maple syrup or honey accordingly.
How important is the water temperature for matcha?
Water temperature is key to getting a smooth, non-bitter matcha. Ideally, it should be around 175°F (80°C)—hot enough to dissolve the powder but not boiling, as high heat can make matcha taste harsh and overly grassy. If you don’t have a thermometer, an easy trick is to boil water and let it sit for about 2 minutes before whisking in your matcha.
Can I make this with hot milk instead of iced?
Absolutely! If you prefer a warm version, just heat the milk before adding it and skip the ice. You can even froth the milk to give the latte a creamier texture. The layering effect won’t be as distinct, but the flavour will be just as delicious and cozy.
This Pistachio Matcha Latte is the perfect mix of creamy, nutty, and earthy flavours, and it’s surprisingly easy to make at home. Whether you sip it over ice or enjoy it warm, it’s a fun twist on a classic matcha latte that’s worth trying.
Let me know, are you a matcha lover, a pistachio fan, or both? 🍵💚
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
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Pistachio Matcha Latte
- Total Time: 5 minutes
- Yield: 1 1x
Description
This pistachio matcha latte is smooth, nutty, and slightly sweet with a rich, layered look that makes it just as pretty as it is delicious. The creamy pistachio base pairs perfectly with the earthy matcha for a well-balanced, refreshing drink. Whether you prefer it iced or warm, this homemade latte is easy to make and tastes like a café-style treat!
Ingredients
Pistachio Layer
- 1–2 tablespoon pistachio butter or pistachio paste
- 1 teaspoon maple syrup or honey (adjust to taste, I used 1 tsp of maple syrup and it was perfect, not too sweet)
- 2–3 tablespoon milk (to thin the pistachio paste)
Milk Layer
- 1/2 cup milk of your choice (oat, almond, or regular milk work well)
- Ice cubes
Matcha Layer
- 2 teaspoon matcha powder
- 1/4 cup hot water (about 175°F or 80°C)
Instructions
- In a small bowl or the cup you will be drinking from, combine the pistachio butter or paste with maple syrup or honey. Add a bit of milk to thin it out, stirring until smooth.
- (If mixed in bowl) Spoon this pistachio mixture into the bottom of a glass.
- Add ice cubes to the glass on top of the pistachio layer.
- Pour the milk over the ice, creating a second layer.
- In a tea bowl or separate cup, whisk the matcha powder with hot water until smooth and slightly frothy.
- Slowly pour the matcha over the back of a spoon onto the milk layer to create a distinct green layer on top.
- Mix and enjoy!
- Prep Time: 5 mins
- Category: Drinks, Matcha, Latte
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