The drink that made Blue Moon famous — now you can make it at home.
Prep time: 10 minutes | Serves: 1 | Difficulty: Easy
This is the one. The Iced Pistachio Matcha Latte is our #1 bestseller at Blue Moon Bakehouse — and the most requested recipe we've ever had. Layers of bright matcha, cold milk, and a thick pistachio foam crown that you sip through like dessert.
We built this drink around two products we're obsessed with: Carnival Matcha IroIro (our everyday matcha — vibrant, smooth, zero bitterness) and Just Nuts Pistachio Butter 100% (pure single-ingredient pistachio, the same base we use behind the bar).
The reason this drink works is the matcha-to-pistachio ratio. IroIro has enough brightness to cut through the richness of pistachio without getting lost — which is exactly why we chose this blend when we developed the drink. If you use a lower-grade matcha, it'll taste like a pistachio latte with green colour. With IroIro, you actually taste both.
What You'll Need
For the Matcha Foam
- 200ml cold thickened cream
- 1 tbsp milk powder
- ½ tsp Carnival Matcha Asagiri (our ice cream & sweets matcha — bold enough to punch through cream)
- 1 tsp vanilla syrup or extract
- Pinch of sugar
For the Pistachio Foam
- 200ml cold thickened cream
- 2 tbsp Just Nuts Pistachio Butter 100%
- 1 tbsp milk powder
- ½ tsp vanilla extract
- Tiny pinch of salt
For the Latte Base
- 1 tsp Carnival Matcha IroIro
- 30ml hot water (not boiling — 80°C is perfect)
- 200ml cold milk of choice
- Ice
- Optional: ½ pump vanilla syrup if you like it sweeter
Method
Make the Matcha Foam
- Combine cream, milk powder, Asagiri matcha, vanilla, and sugar in a bowl.
- Whisk or use a hand mixer until it reaches soft peaks — thick enough to sit on top of a drink but still pourable. Think whipped cream's relaxed cousin.
- Store in the fridge. This keeps for up to 5 days, so batch it for the week.
Make the Pistachio Foam
- Blend the pistachio butter with a splash of cream until smooth (this step prevents lumps).
- Add remaining cream, milk powder, vanilla, and salt.
- Whisk to soft peaks — slightly thicker than the matcha foam. You want it to hold its shape when spooned.
Build the Drink
- Whisk IroIro matcha with 30ml hot water until fully dissolved and bright green. No lumps.
- Fill a tall glass with ice.
- Pour cold milk over ice.
- Pour the matcha shot over the milk — watch the layers form.
- Spoon pistachio foam generously on top (about 2-3 tablespoons).
- Add a smaller layer of matcha foam on top of the pistachio.
- Finish with a drizzle of Just Nuts Pistachio Drizzle and crushed pistachios.
The Blue Moon Tips
Why two foams? The pistachio foam gives you richness and nuttiness on every sip. The matcha foam on top keeps the green matcha flavour present from first sip to last. Together they create that signature layered experience our customers photograph every single day.
Why Asagiri for the foam and IroIro for the base? Asagiri is our ice cream and sweets matcha — it's designed to be bold enough to cut through dairy and sugar without disappearing. That's exactly what you need in a cream-based foam. IroIro is the perfect base because it's bright and balanced. Different blends for different jobs — that's how you get café-quality at home.
Dairy-free? Swap cream for coconut cream in the foams. It whips similarly and the coconut-pistachio-matcha combo is honestly incredible.
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