Mix the hot water with the matcha powder until well incorporated and there are no lumps remaining. If you have a matcha whisk, you can use that; otherwise, a regular small whisk will work, but you may need to whisk a bit longer and possibly sieve the mixture.

Add the pistachio paste to the matcha mixture and whisk again until fully combined. Pour the matcha-pistachio mixture into your glass, followed by the agave syrup, and set it aside while you froth the milk.

Whip the whipping cream until you achieve soft or firm peaks, then set it aside.

Froth your milk and pour it slowly over the matcha-pistachio mixture. You can mix it again if you like. Finally, add the whipped cream on top and dust with some matcha powder if desired.

That’s it! Super simple and delicious!