Pistachio Cream Matcha Latte (Dairy-Free) (Edit recipe)

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This Dairy-Free Pistachio Cream Matcha Latte combines smooth, earthy matcha with a rich, nutty pistachio cream cold foam for a café-style drink that tastes like a treat.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 1

Ingredients

Iced Matcha Latte

1.5 tsp Premium Organic Matcha - Matcha Nude
0.25 cup Hot Water
2 tsp Pure Maple Syrup, or sweetener of choice, adjust to taste (optional)
0.5 cup Ice Cubes
0.75 cup Almond Milk, or other dairy-free milk

Pistachio Cream Cold Foam

Topping

1 Tbsp Pistachios, Raw, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sift the matcha powder through a fine-mesh sieve into a matcha bowl or other small bowl to remove any clumps. Add the hot water and whisk briskly in a zig-zag (W-shaped) motion for about 30 seconds, until fully combined and lightly foamy. (A bamboo whisk works best, but a regular whisk or handheld milk frother also works.)
Add maple syrup or sweetener of choice, if using, and whisk to combine. Set aside.
In a small glass, combine dairy-free heavy cream, pistachio butter, maple syrup, and vanilla extract.
Use a handheld milk frother to whip the mixture until thick and smooth, with the consistency of pourable whipped cream. If you don't have a milk frother, combine the ingredients in a jar, secure the lid, and shake until creamy — it won’t be quite as thick, but still delicious.
Fill a glass halfway with ice, then pour in the dairy-free milk and the prepared matcha. Gently stir to combine, leaving about an inch of space at the top for the cold foam.
Pour the cold foam on top. Sprinkle with chopped pistachios, if using, and enjoy.

Notes

Chloe's Tips

Use hot water, not boiling: Water around 170–180°F helps dissolve the matcha into a smooth consistency while preserving its delicate, nuanced flavor. If you don't have a thermometer, microwaving ¼ cup of water for about 30–45 seconds usually gets it to the right temperature. Boiling water can make matcha taste sharp and bitter.
For the best cold foam: Use a handheld milk frother for the thickest, fluffiest cold foam. Whip for about a minute to reach the proper consistency, not just until the ingredients are combined. If you don't have one, shake the ingredients vigorously in a small jar or blend them in a small blender. The foam won't be quite as thick, but it'll still be delicious.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	26 g
Carbohydrates:	28 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	135 mg
Fiber:	4 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated for total recipe.