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Matcha lattes are my go-to morning drink—what’s yours?
I absolutely love experimenting with non-dairy milk, and pistachio matcha latte has quickly become one of my all-time favorites.
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The creamy, nutty flavor of pistachios blends beautifully with the earthy, slightly umami taste of matcha, resulting in a drink that’s both rich and indulgent. It’s a comforting yet luxurious treat, perfect for any time of day.
The secret to achieving the perfect pistachio matcha latte lies in creating creamy, homemade pistachio milk. This may sound complicated, but it’s surprisingly simple!
All you need is a blender and some cheesecloth or a nut milk bag to strain the milk. By soaking the pistachios and blending them with water, you get a wonderfully rich base that elevates the latte’s flavor.
For an extra touch of indulgence, I like to add a dollop of cream—either a dairy-free alternative like Oatly whipping cream or traditional cream, depending on your preference.
To sweeten it, agave syrup is my go-to choice, adding a subtle sweetness without overpowering the other flavors.
If you’re in the mood for something even more decadent, white chocolate makes an incredible pairing. It melts into the drink perfectly, adding both sweetness and a creamy texture. In this case, I recommend skipping the agave, as the white chocolate brings enough sweetness on its own.
When it comes to milk options, oat milk works exceptionally well for this latte, as its natural creaminess complements both the pistachio and matcha.
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While almond milk is a popular choice for lattes, I find that its distinct flavor can compete with the delicate balance of the pistachio and matcha, so I’d avoid it here.
Whether you prefer it sweetened or unsweetened, this pistachio matcha latte is a true delight for matcha enthusiasts. The nutty, earthy flavors and creamy texture make it a luxurious treat that’s sure to impress!
INGREDIENTS
Pistachio Milk
- 1 cup raw, shelled pistachios
- 4 dates
- 3 cups water
- 1/2 cup pistachio milk
- 1 tsp Matcha powder
- 1/2 cup hot water
- 1 tsp maple syrup/agave (optional)
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RECIPE INSTRUCTIONS
Pistachio Milk
2. Drain the pistachios and discard the soaking water.
3. In a blender, combine the soaked pistachios, dates, and 3 cups of water. Blend for 1-2 minutes until smooth.
4. Strain the mixture through a cheesecloth or nut milk bag, squeezing thoroughly to extract every drop of milk.
5. Store the pistachio milk in the refrigerator and use it within 3-4 days.
Pistachio Matcha Latte
1. Sift the matcha powder into a clean, dry cup to prevent clumps.
2. Pour about 1 inch of hot water (at 175°F) into the cup and whisk vigorously in a "W" motion until frothy. Add more hot water to make a total of 1/2 cup.
3. Heat 1/2 cup of pistachio milk on the stovetop or in the microwave, then froth it using a handheld frother.
4. Alternatively, use a standalone frother to heat and froth the milk.
5. Pour the frothy pistachio milk into the prepared matcha. (Optional: sweeten with maple syrup or agave.)
6. Sip and enjoy!
Liked the recipe? Then, try the Iced Brown Sugar Vanilla Matcha Latte Recipe too. You may love it undoubtedly!