Iced Pistachio Matcha Latte

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Back to culture

29th October, 2026

Composed by Hyunjoo Kim

House-made pistachio milk meets matcha, complemented by a touch of salted cream to balance its nutty sweetness.

Ingredients

Instructions

Pistachio Milk (200ml)

50g pistachios

180ml water, 12g agave syrup

pinch of salt

Matcha Base

3g matcha powder

30ml hot water (60-70°C)

Salted Cream

40g pure cream

3g agave syrup

pinch of salt

To Serve: Ice and crushed pistachios

1. Make the Pistachio Milk : Soak 50g pistachios in water overnight.

Drain and rinse, then blend with 180ml fresh water (approximately twice the weight of the soaked pistachios) until smooth.

Strain through a cheesecloth and stir in agave syrup and salt.

2. Prepare the Matcha: Whisk matcha with hot water (60–70°C) until smooth and frothy.

3. Make the Salted Cream: Whisk cream, agave syrup and salt until slightly thickened but still pourable.

4. Assemble : Combine 150ml pistachio milk with the matcha. Add 2-3 ice Cubes, top with salted cream, and finish with crushed pistachios.