Description
A vibrant Pistachio Raspberry Matcha Latte featuring homemade pistachio paste and raspberry syrup, blended with smooth matcha and your favorite milk for a unique and flavorful latte experience.
Ingredients
Scale
- 1 cup raw, unsalted pistachios
- 2–3 tablespoons hot water (more if needed)
- 1 tablespoon agave nectar or maple syrup (optional, for sweetness)
- Pinch of sea salt
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon lemon juice (optional, for brightness)
- 1 teaspoon high-quality matcha powder
- 2 tablespoons hot water (not boiling)
- 1 cup milk of your choice (dairy or non-dairy, I prefer oat milk!)
- 1–2 tablespoons pistachio paste (adjust to taste)
- 1–2 tablespoons raspberry syrup (adjust to taste)
- Optional: Whipped cream or coconut whipped cream for topping
- Optional: Freeze-dried raspberries for garnish
- Optional: Chopped pistachios for garnish
Instructions
- Prepare the Pistachios: If your pistachios have skins, you can blanch them to remove them for a smoother paste. To do this, boil water in a saucepan. Add the pistachios and let them simmer for about 1 minute. Drain the pistachios and rinse them with cold water. The skins should now be easier to rub off. This step is optional, but it does improve the texture and color of the paste.
- Blend the Pistachios: Place the pistachios in a high-speed blender or food processor. Blend until they are finely ground. This may take a few minutes, and you’ll need to scrape down the sides of the blender occasionally.
- Add Water and Sweetener: With the blender running, slowly add the hot water, one tablespoon at a time, until the mixture forms a smooth, creamy paste. Add the agave nectar or maple syrup (if using) and a pinch of sea salt. Blend until everything is well combined. The consistency should be thick but spreadable. If it’s too thick, add a little more hot water.
- Store the Pistachio Paste: Transfer the pistachio paste to an airtight container and store it in the refrigerator. It will keep for about a week.
- Combine Ingredients: In a small saucepan, combine the raspberries, sugar, and water.
- Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking.
- Cook Until Thickened: Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until the raspberries have broken down and the syrup has thickened slightly. Stir occasionally.
- Strain the Syrup (Optional): For a smoother syrup, strain the mixture through a fine-mesh sieve to remove the raspberry seeds. Press down on the solids to extract as much syrup as possible. If you don’t mind the seeds, you can skip this step.
- Add Lemon Juice: Stir in the lemon juice (if using). This will add a touch of brightness and help to balance the sweetness.
- Cool and Store: Let the raspberry syrup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to two weeks.
- Prepare the Matcha: In a small bowl or matcha bowl, whisk together the matcha powder and hot water until smooth and frothy. Use a bamboo whisk (chasen) for the best results, whisking in a “W” or “M” shape. This will help to break up any clumps and create a smooth, even consistency. If you don’t have a bamboo whisk, you can use a small whisk or even a fork, but be sure to whisk vigorously to avoid any lumps.
- Heat the Milk: Heat the milk of your choice in a saucepan or using a milk frother. If using a saucepan, heat the milk over medium heat until it is steaming but not boiling. If using a milk frother, follow the manufacturer’s instructions to heat and froth the milk. Frothing the milk will create a lovely, creamy texture for your latte.
- Assemble the Latte: In a mug, add the pistachio paste and raspberry syrup. Adjust the amounts to your liking, depending on how sweet and flavorful you want your latte to be.
- Add the Matcha: Pour the prepared matcha into the mug.
- Pour in the Milk: Slowly pour the heated milk into the mug, leaving a little room at the top for whipped cream (if using).
- Stir Well: Stir the latte well to combine all the ingredients. Make sure the pistachio paste and raspberry syrup are fully incorporated.
- Top with Whipped Cream (Optional): If desired, top the latte with whipped cream or coconut whipped cream.
- Garnish (Optional): Garnish with freeze-dried raspberries and chopped pistachios for a beautiful and flavorful finishing touch.
- Enjoy! Sip and savor your delicious Pistachio Raspberry Matcha Latte!
Notes
- Adjust Sweetness: The sweetness of this latte can be easily adjusted to your preference. If you prefer a less sweet drink, reduce the amount of sugar in the raspberry syrup or omit the agave nectar/maple syrup in the pistachio paste.
- Use Different Berries: Feel free to experiment with other berries in the raspberry syrup. Blackberries, blueberries, or strawberries would all be delicious alternatives.
- Add Spices: For a warmer, more complex flavor, try adding a pinch of cinnamon, cardamom, or nutmeg to the matcha latte.
- Make it Iced: To make an iced Pistachio Raspberry Matcha Latte, simply prepare the matcha and syrups as directed. Then, combine them in a glass with ice and cold milk. Stir well and enjoy!
- Pistachio Butter Substitute: If you don’t want to make your own pistachio paste, you can use store-bought pistachio butter. Just make sure it’s unsweetened and made with 100% pistachios.
- Matcha Quality Matters: The quality of your matcha powder will greatly affect the taste of your latte. Look for high-quality, vibrant green matcha for the best flavor and health benefits. Ceremonial grade matcha is ideal, but culinary grade matcha will also work.
- Milk Alternatives: I love using oat milk in this latte because it’s creamy and has a neutral flavor that doesn’t overpower the other ingredients. However, you can use any milk you prefer, such as almond milk, soy milk, or dairy milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes