Signature Serve
Matcha Cream Latte
Four centuries of Japanese tea ritual, poured over ice.
Glass Tall glass
Garnish Matcha dust and a pinch of crushed pistachio
The Story
Powdered green tea travelled from Song-dynasty China to Japan in the twelfth century, where Zen monks shaped its preparation into chanoyu — the tea ceremony refined by the great master Sen no Rikyū. Whisked matcha remained a meditative ritual for four hundred years before café culture rediscovered it as the modern latte.
Pechery Matcha & Pistachios Cream Liqueur bottles that meeting point: Japanese matcha and Mediterranean pistachio cream. A gentle shake wakes the matcha — the bottle asks you to — and milk over ice does the rest.
The Recipe
How to Make It
Ingredients
- 60ml Pechery Matcha & Pistachios Cream Liqueur
- 100ml Cold whole milk (or oat milk)
- — Cubed ice
Method
- 01 Shake the bottle gently to activate the matcha.
- 02 Fill a tall glass with ice and pour in the liqueur.
- 03 Top slowly with cold milk for a layered pour.
- 04 Stir at the table and finish with a light dusting of matcha.
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