Dubai Matcha Latte

I am finally hopping on the Dubai Iced Matcha trend — and I’m so glad I did!

At first, I was thinking, “Chocolate and matcha? Odd combination.” But it really pairs well.

For those of you not familiar with Dubai chocolate, it’s a treat made with pistachio and chocolate. This matcha uses pistachio milk and a chocolate cold foam. This recipe can come together really quickly if you create a batch of pistachio milk beforehand; it’s fairly simple (instructions below). Or, to make this even easier, you can buy pistachio milk.

Most recipes call for pistachio syrup. This recipe doesn’t use any artificial sweeteners or syrup, and instead uses all natural ingredients.

If you’re new to making matcha lattes, I shared all my favorite matcha gear in a convenient place here on my ShopMy. Link

Ingredients (1 serving)

Base

• 1 tsp Ceremonial grade Matcha (My favorite brand is Naoki), mixed in 2 tsp hot water
• 1/2 c. Pistachio milk, unsweetened (homemade or Elmhurst brand)
• 1 tsp Monk fruit sweetener (I use the brand Lakanto)

Chocolate Cold Foam

• 1 tsp cacao powder, unsweetened
• 1/8 c. full-fat canned coconut milk

Instructions

1. Add hot water to a kettle and heat until boiling. Once it’s reached a boil, turn off the kettle and let it settle until it’s no longer boiling.
2. Add 1 tsp of matcha to a small bowl. Add 1 tsp hot water and mix with a whisk until it creates a paste. Once it turns into a paste add another teaspoon of water. Set aside
3. In a milk frother add 1/8 c. full fat canned coconut milk and 1 tsp cacao powder. Froth on cold until it creates a cold foam.
4. Add ice to a mason jar or glass of choice. Pour in 1/2 c. of pistachio milk.
5. Add 1 tsp of monk fruit or more, to taste, and stir with a glass straw or spoon until mixed well.
6. Pour your matcha on top.
7. Add the cold foam and enjoy!

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Optional: Homemade Pistachio Milk

Ingredients:

• 1 cup raw unsalted pistachios
• 1.5 cups hot water
• 3 cups cold filtered water

1. In a kettle, boil 1.5 cups water.
2. Add 1 cup pistachios to a large pot or large glass bowl. Cover in 1.5 cups of water. Let it sit for 30 minutes.
3. Drain and rinse the nuts and add to a blender. Add 3 cups of cold filtered water and blend on high for 2-3 minutes until completely smooth.
4. Strain through a nut milk bag or cheesecloth into a jar, squeezing out as much liquid as possible.
5. Store in an airtight container in the refrigerator for 3–5 days.