Iced Pistachio Matcha

Ingredients

• 🥣Plain Greek Yogurt, for the pistachio cream base1 cup
• 🌰Pistachios, finely chopped, plus a pinch more for garnish if desired2 tbsp
• 🍯Honey, for sweetening the cream1 tbsp
• 💧Hot Water, hot but not boiling3 tbsp
• 🥛Oat Milk, cold3 cup
• 🫙Vanilla Extract, for a softer finish1 tsp
• 🧊Iceas needed

Contains Dairy, Gluten, Tree nuts. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Chop the pistachios

   Finely chop the Pistachios on a board until the pieces are small enough to cling to the cream without sinking, about 1 minute. Stop when they look sandy with a few bright green flecks; if you leave them in big chunks, they will slide to the bottom of the glass instead of layering neatly.

   1 min
2. 2

   Stir the cream base

   In a mixing bowl, whisk the Plain Greek Yogurt, chopped Pistachios, Honey, and Vanilla Extract with a brisk circular motion for about 1 minute until the mixture looks glossy and thick, with the honey fully streaked through. If it seems loose, keep whisking; it should hold soft swirls on the spoon instead of running flat.

   1 min
3. 3

   Sift the Matcha Powder into a small cup or bowl, tapping the sieve gently for about 30 seconds until the powder falls in a fine, velvet-like layer with no dark clumps left behind. If a few lumps stay behind, press them through with the back of a spoon so the drink whisks smooth instead of turning grainy.

   1 min
4. 4

   Whisk the matcha

   In a second small bowl, whisk the sifted Matcha Powder with the Hot Water in a quick zigzag motion for about 30 seconds until the surface turns smooth, foamy, and vivid jade green. If the tea looks streaky or dusty, keep whisking for another few seconds; you want a glossy top with no dry patches hiding around the edges.

   1 min
5. 5

   Fill the glass

   Pack the Ice into a tall glass so it reaches close to the top, giving the cubes a little shake to settle them for about 20 seconds. The glass should feel frosty on the outside and sound crisp when the cubes click together; if the ice sits too low, add more so the latte layers stay cold and distinct.

   1 min
6. 6

   Add the milk

   Pour the Oat Milk slowly over the Ice, aiming for the side of the glass so the cubes stay in place and the milk settles beneath the cream, about 20 seconds. Stop when the liquid turns an even pale ivory; if it splashes too hard, pause and pour closer to the glass wall to keep the layers neat.

   1 min
7. 7

   Spoon on the cream

   Dollop the pistachio cream gently over the milk with the back of a spoon, easing it onto the surface in a slow circular motion for about 30 seconds. It should sit in a thick pale-green mound with little nut flecks showing; if it starts sinking, spoon it on more slowly and let each addition settle before adding the next.

   1 min
8. 8

   Top with matcha

   Pour the whisked Matcha mixture slowly over the back of a spoon so it drifts onto the cream and forms a deep green top layer, about 30 seconds. The surface should look glossy and slightly foamy, with the layers staying clearly stacked; if the matcha punches through, slow the pour and raise the spoon a little closer to the surface.

   1 min
9. 9

   Serve immediately

   Serve the drink right away while the ice is still crackling and the matcha top is bright and foamy. Give it a quick stir at the table only if you want a blended sip, because the clean layers are part of what makes this worth making.

Nutrition per serving