PISTACHIO MATCHA LATTE
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
200 mL milk (dairy or oat works best)
1 tbsp pistachio paste or syrup (unsweetened preferred)
½ tsp honey or vanilla syrup (optional, to balance the earthiness)
Pinch of sea salt
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Warm the milk with pistachio paste and honey over low heat, stirring until creamy and well combined (do not boil).
Step 4. Steam or froth the milk mixture until velvety and airy.
Step 5. Pour the pistachio milk slowly over the whisked matcha, then spoon foam on top.Finish with a dusting of finely crushed pistachios or a drizzle of pistachio syrup
SERVING TIPS:
Pair with a biscotti or almond shortbread for a refined café moment
www.matchamaiden.com
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