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Iced Pistachio Matcha Latte with Cream Cheese Foam
Recipes
Ingredients:
– 2 tablespoons Real California cream cheese, room temperature
– 1 tablespoon, plus 1 1/2 teaspoons sugar, divided
– 3 tablespoons Real California heavy cream
– 2 tablespoons pistachio cream, divided
– 1 1/2 teaspoons ceremonial-grade matcha powder, plus more for garnish
– 1 tablespoon hot water
– 3/4 cup Real California whole milk
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Directions:
Prep time: 5 minutes
In a small bowl, whisk cream cheese and 1 tablespoon of sugar together until smooth. Add heavy cream and whisk until soft peaks form. Add 1 tablespoon of pistachio cream and beat until just combined. Set aside.
In a tall glass whisk matcha and water together using a handheld milk frother, until foamy and smooth. Add milk, remaining pistachio cream and remaining sugar, and whisk until combined. Fill glass halfway with ice and top with foam. Dust with additional matcha and serve.
Yield: 1 serving
Tip: Stir in one shot of espresso to make a dirty matcha latte.
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.