• 3g Piohni Ceremonial Matcha (about 1.5 tsp)
  
• 30 ml water (70°C or 158°F)
  
• Your favorite milk or plant-based option (we love oat or pistachio milk)
  
• Ice cubes

• 100 ml heavy cream
  
• 15 ml pistachio paste
  
• 10 ml raw honey or agave
  
• A pinch of Himalayan pink salt
  
• Crushed pistachios, for topping

1. Whisk matcha with hot water (70°C) until smooth and frothy.

2. Fill a glass with ice and pour over your favorite milk.

3. Pour the matcha over the milk.

4. Whip the cream, pistachio paste, honey, and Himalayan pink salt together until soft peaks form.

5. Spoon the pistachio foam on top and finish with a scatter of crushed pistachios.

Enjoy your Pistachio Matcha Latte. Take Rest.