Iced Pistachio Matcha Latte Recipe

If there’s one drink I didn’t expect to love as much as I do, it’s a pistachio matcha latte.

I’ve always loved matcha on its own—iced, hot, with oat milk, or even in smoothies.

But once I started experimenting with different flavor add-ins, pistachio stood out immediately. It adds a nutty, creamy richness that blends perfectly with the grassy notes of matcha.

The first time I made this, I used leftover pistachio paste just to see what would happen. And wow—matcha and pistachio were meant to be together.

It’s comforting but light, earthy with a mellow sweetness, and it feels like the kind of drink you’d find in a trendy café… except you can make it in 5 minutes in your own kitchen.

Why Pistachio and Matcha Work So Well

Matcha is known for its earthy, slightly bitter taste and creamy texture when whisked properly.

Pistachio adds this mellow nuttiness that softens those bitter edges without overpowering the matcha flavor. The result? A velvety latte that feels warm and indulgent, even if you’re drinking it iced.

Also, the green-on-green color palette is a bonus. It’s visually calming and somehow makes the whole drink feel extra zen.

Tools You’ll Need

This recipe is super simple and doesn’t require any special tools, but here’s what I recommend:

• Matcha whisk or milk frother
• Tall glass or mug
• Measuring cups and spoons
• Small bowl (for mixing matcha)

You can find my tried and tested matcha kit here.

What Kind of Matcha Should You Use?

For a drink like this, I always go with ceremonial grade matcha.

It’s more expensive than culinary grade, but you really taste the difference when the matcha is front and center like this.

Ceremonial grade is smoother, more vibrant in color, and less bitter. Some of my favorite brands are Ippodo, MatchaBar, and Pique.

If you’re using culinary grade, you might want to add a little more pistachio paste or syrup, or milk to balance out the stronger matcha taste.

How to Make an Iced Pistachio Matcha Latte

Step 1: Add the Pistachio Paste

Scoop 1 to 2 teaspoons of pistachio paste into your glass or mug.

In case your pistachio paste is too dense, add about 1 tablespoon of hot water or warm milk and stir it well to loosen the paste into a smooth base.

If it’s thick or chunky, a handheld frother works wonders here.

You can also use pistachio syrup instead of paste.

Step 2: Whisk the Matcha

In a small bowl, whisk together 1½ teaspoons of matcha powder and 2 tablespoons of hot water (around 175°F/80°C).

Use a bamboo whisk or milk frother to create a smooth, lump-free mix with a bit of froth on top.

Pro tip: If you want a stronger pistachio taste, you can add a teaspoon of pistachio paste to your matcha and stir to combine.

Step 3: Add Ice and Milk

Fill the glass with ice.

Pour about ¾ cup of your preferred milk over the pistachio mixture.

Oat milk is my favorite because it complements the pistachio flavor really well, but almond, soy, or whole milk are also great.

Step 4: Add Matcha

Gently pour your prepared matcha into the glass.

You’ll see the layered look if your milk is cold or you’re using ice.

Step 5: Stir and Taste

Give everything a good stir to combine the pistachio, milk, and matcha.

If your paste was unsweetened and the drink tastes too earthy, add a drizzle of honey or maple syrup to balance it out.

Hot Pistachio Matcha Latte Variation

Want it warm? Just skip the ice and heat your milk before pouring it over the syrup.

Whisk the matcha as usual, then pour it into the mug and stir.

It’s cozy, creamy, and still full of that nutty matcha goodness.

Flavor Variations to Try

Once you fall in love with the base recipe, here are a few twists you might want to try:

• Vanilla Pistachio Matcha Latte: Add a dash of vanilla extract to the milk for a bakery-style sweetness.
• Pistachio Coconut Matcha: Use canned coconut milk for a richer, tropical vibe.
• Iced Pistachio Matcha Espresso Fusion: Layer matcha and espresso over pistachio syrup and milk—this one is extra energizing.

My Pistachio Matcha Latte Tips

Here are a few tips and tricks I learned making this delicious matcha latte:

• Don’t boil the matcha—it gets bitter. Always use water that’s hot, not boiling.
• Strain the syrup if you’re using homemade. It makes the texture so much smoother.
• Taste as you go. If you like it sweeter, use more syrup. Want it stronger? Use more matcha.
• Use a clear glass if you’re going for that aesthetic look—it’s just prettier.

Why I Keep Coming Back to This Latte

There’s something so calming about this pistachio matcha latte.

The flavor feels indulgent without being heavy, and it gives me energy without the jitters.

I’ve made it on quiet mornings, busy afternoons, and even as an after-dinner treat. It’s become one of those recipes I keep coming back to because it just hits every time.

Check out more matcha recipes:

• The Best Iced Strawberry Matcha Latte Recipe
• Iced Raspberry Matcha Latte Recipe
• Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)
• Iced Matcha Latte Recipe (That I Actually Crave Year-Round)
• How I Make the Creamiest Dalgona Matcha Latte at Home