Pistachio Banana Matcha

Making the 12 oz Pistachio Banana Matcha Latte (if drink is to stay use a 12 oz cup)

  1. In the matcha bowl create the base by frothing ¾ of a level teaspoon of matcha powder with 2oz of hot water (use the whisk to froth). Only light pressure is needed, whisk in a zig zag pattern until there are no clumps.
  2. Pour the matcha base into a cup.
  3. Add 3 pumps (¾ oz) of banana syrup into the cup and mix with the base.
  4. Prep a standard steaming pitcher with 8 oz of pistachio milk and steam it to the standard temperature 65 °C or 150 °F with micro foam.
  5. Pour the milk into the matcha base and finish with latte art.


Making the 16 oz Pistachio Banana Matcha Latte (if drink is to stay use a 16 oz glass)

  1. In the matcha bowl create the base by frothing 1 level teaspoon of matcha powder with 3oz of hot water (use the whisk to froth). Only light pressure is needed, whisk in a zig zag pattern until there are no clumps.
  2. Pour the matcha base into a cup.
  3. Add 4 pumps (1 oz) of banana syrup into the cup and mix with the base.
  4. Prep a standard steaming pitcher with 11 oz of pistachio milk and steam it to the standard temperature 65 °C or 150 °F with micro foam.
  5. Pour the milk into the matcha base and finish with latte art.


Making the 16 oz Iced Pistachio Banana Matcha Latte (if drink is to stay use a 16 oz glass)

  1. In the matcha bowl create the base by frothing ¾ level teaspoon of matcha powder with 2oz of hot water (use the whisk to froth). Only light pressure is needed, whisk in a zig zag pattern until there are no clumps.
  1. Fill a 16 oz plastic cup ¾ of the way with ice.
  2. Add 9 oz of milk to the cup.
  3. Add 3 pumps (¾ oz) of banana syrup to the cup and mix with milk and ice.
  4. Pour the matcha base over the milk and ice to finish the drink.


Making the 20 oz Iced Pistachio Banana Matcha Latte

  1. In the matcha bowl create the base by frothing 1 level teaspoon of matcha powder with 3oz of hot water (use the whisk to froth). Only light pressure is needed, whisk in a zig zag pattern until there are no clumps.
  1. Fill a 20 oz plastic cup ¾ of the way with ice.
  2. Add 11 oz of pistachio milk to the cup.
  3. Add 4 pumps (1 oz) of banana syrup to the cup and mix with milk and ice.
  4. Pour the matcha base over the milk and ice to finish the drink.


Note:

  • When preparing this drink DO NOT add syrup to the matcha base as it can make the powder create dry clumps and DO NOT use the matcha whisk to mix in vanilla syrup, it will ruin the whisk.
  • Rinse the matcha whisk in hot water before and after each use