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.

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.