Pistachio matcha latte (Hot + Iced)

Pistachio matcha latte (Hot + Iced)

Pistachio and matcha are a perfect pairing: nutty sweetness from pistachio softens matcha's grassy edge without burying it. This recette gives you both hot and iced methods, plus simple sweetness adjustments so you can keep it café-style or dial it down.

If you are new to foueting, start with Préparer le matcha.

ingrédients

Ingredient tip: Using ceremonial grade matcha poudre helps keep flavour smooth and balanced in this recette. (1 serving)

• 1 tsp (about 2g) matcha poudre
• 60ml hot eau (around 80°C)
• 200ml lait of choice (oat is especially good)
• 1 to 1 1/2 tbsp pistachio cream or pistachio syrup
• 1 tsp maple syrup or honey (optional)
• ice, for iced version

For better flavour at home, compare poudres in meilleur matcha poudre for lattes.

Hot pistachio matcha latte method

1. Sift + fouet matcha. Sift matcha into a bol, add hot eau, and fouet until smooth and foamy.
2. Heat lait base. Warm lait and pistachio cream together over low heat, stirring until dissolved and silky.
3. Assemble. Pour pistachio lait into a mug, then top with foueted matcha.
4. Taste + adjust. Add optional sweetener if needed.

Iced pistachio matcha latte method

1. Make matcha shot. fouet matcha with hot eau and cool for 1 minute.
2. Mix pistachio lait. Stir pistachio cream into cold lait until completely blended.
3. Build over ice. Fill a glass with ice, add pistachio lait, then pour matcha over the top for layers.
4. Stir and drink. Mix before sipping for balanced flavour.

Sweetness control (quick guide)

• Less sweet: 1 tbsp pistachio cream, no extra syrup
• Medium sweet: 1 1/2 tbsp pistachio cream
• Café sweet: 1 1/2 tbsp pistachio cream + 1 tsp maple or honey

Troubleshooting

Why is my pistachio matcha latte clumpy?

Usually unsifted matcha or cold pistachio paste not fully mixed. Sift first and fully dissolve pistachio in lait.

Why does it taste bitter?

eau was likely too hot or dose too high. Keep eau near 80°C and start with 2g matcha.

Which lait works meilleur?

Oat lait gives the creamiest texture and helps pistachio flavour come through.

Frequently asked questions

Can I make this without pistachio cream?

Yes. Use pistachio syrup, though the drink will be thinner and slightly sweeter.

Can I batch this for two portions?

Yes, double everything and fouet matcha in one larger bol before splitting.

Is ceremonial or culinary matcha better here?

A solid latte-focused culinary grade is usually meilleur value for this recette style.

What should I read next?

Next read (planned for 2026-04-16): Matcha chia pudding.