Easy Pistachio Raspberry Matcha Latte In Just 10 Minutes
Ingredients
- 1 teaspoon ceremonial-grade matcha powder
- 2 tablespoons hot water 175°F/80°C
- 2 tablespoons pistachios unsalted
- 1 cup milk or pistachio milk for a nutty boost
- 2 tablespoons fresh raspberries or 1 tablespoon raspberry purée
- 1-2 teaspoons honey or maple syrup adjust to taste
- ¼ teaspoon vanilla extract
Instructions
Step 1: Make The Pistachio Milk Base
- Blend pistachios with ½ cup of milk in a blender until smooth.
- Strain the mixture through a fine sieve or nut milk bag to remove any solids.
Step 2: Brew The Matcha
- In a small bowl, whisk the matcha powder with hot water using a matcha whisk or handheld frother until smooth and frothy.
Step 3: Create The Raspberry Layer
- Mash fresh raspberries with honey (or use raspberry purée). Set aside.
Step 4: Combine It All
- Heat the remaining milk (or pistachio milk) over low heat until warm. Avoid boiling.
- Froth the milk using a handheld frother.
- In a clear glass or mug, layer the mashed raspberry mixture at the bottom.
- Pour the pistachio milk on top, then gently add the matcha mixture.
Step 5: Add The Final Touch
- Top with whipped cream, crushed pistachios, and fresh raspberries if desired.
- Serve immediately and enjoy!