Pistachio Matcha Latte
A refreshing blend of earthy matcha and house-made pistachio milk, topped with creamy pistachio cold foam and a hint of sea salt.
Ingredients
Pistachio Milk
100g Pistachios (deshelled)
30g White Sugar
400g Water
Pistachio Syrup
100g Pistachio Milk
100g Sugar
Matcha
5g Matcha Powder
80g Water
Pistachio Cold Foam
To Serve
100g Pistachio Milk
Ice
Pinch of Flaky Sea Salt
Shaved or Crushed Pistachios (Optional)
Method
Prepare the Pistachio Milk
- Soak the pistachios overnight in the refrigerator. Drain and rinse well before blending.
- Blend the pistachios, sugar and water until completely smooth. For a thicker milk, reduce the amount of water.
- Strain through a sieve or cheesecloth to remove any solids.
Optional: Remove the skins for a brighter green pistachio milk.
Make the Pistachio Syrup
- Combine 100g of the prepared Pistachio Milk with 100g of sugar in a saucepan.
- Cook over medium head, stirring regularly until the sugar dissolves and the mixture thickens slightly. Allow to cool completely.
Prepare the Matcha
- Whisk the matcha powder with 80g water until smooth and frothy.
Make the Pistachio Cold Foam
- Whisk together 30g pistachio syrup, cream and milk until smooth and slightly thickened.
Assemble
- Fill a glass with ice.
- Pour in 100g pistachio milk, then gently layer over the prepared matcha. Top with pistachio cold foam.
- Finish with a pinch of flaky salt and a sprinkle of shaved pistachios.
Enjoy!
Tip: The Pistachio Milk will keep in the fridge for up to one week.
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