ramyaramesh3007For both matcha and pistachio lovers, this is the PERFECT drink! Fresh dairy free pistachio butter blended with plant milk and topped with ceremonial grade matcha.
The quest for pistachio matcha started when I was literally craving matcha with fresh pistachio flavours – none of that artificial stuff! AND to find a delicious dairy free version is definitely quite the struggle! What’s better than making it at home from scratch? (once we’ve nailed the pistachio butter, it’s gonna be so quick)
What’s in this Iced Pistachio Matcha?
- ice (obviously) but you can make it hot too!
- pistachio butter (made from scratch!)
- pistachios – deshelled pistachios
- tahini – smooth, creamy tahini is preferred for the best texture
- sweetener – maple syrup or agave works
- vegan condensed milk – to really make this pistachio butter suitable to add milkshakes, smoothies, and even amazing as a spread. This is the one that I used!
- plant milk – any milk works, but oat milk has the best taste in matcha
- ceremonial grade matcha – none of that flavoured, artificial stuff! Get fresh ceremonial grade matcha with a vibrant green colour: that should be the colour of your drink
Iced Pistachio Matcha
For both matcha and pistachio lovers, this is the PERFECT drink! Fresh dairy free pistachio butter blended with plant milk and topped with ceremonial grade matcha.
Servings: 1
Ingredients
Pistachio Butter
- 1 cup pistachios
- 1/2 cup tahini (add more if mixture is too thick)
- 320 g vegan condensed milk
- 1/2 cup maple syrup
- 1 tsp matcha for colour
- 2 tbsp crushed pistachios
Pistachio Matcha
- 2 tsp ceremonial grade matcha
- hot but not boiling water
- 3/4 cup milk
- 1 tbsp pistachio butter
- 1 tbsp sweetener or condensed milk!
- 1 cup ice
- 1 tbsp crushed pistachios
Instructions
- Blend pistachios and half the amount of tahini until becomes a smooth butter -this would take about 3-5 minutes. Add in maple syrup and condensed milk and blend for 2 minutes until you get a smooth paste.
- Add pistachio butter to a jar and keep aside.
- To a high speed blender, add plant milk, pistachio butter and sweetener. Give it a good blend. For the hot version, bring this mixture to a boil over the stove or froth it in a coffee frother.
- Sift the matcha powder with a strainer to ensure there are no clumps.
- Heat up water but making sure it's not boiling. Add water to 2 tsp matcha and whisk with a matcha whisk until mixture is frothy.
- Line the rim of the glass cup with pistachio butter and coat with crushed pistachios.
- Add pistachio milk, followed by the matcha mixture. Enjoy!