Iced Pistachio Matcha Latte Recipe (10g Protein)

Meet your new afternoon pick-me-up: an iced pistachio matcha that’s creamy, nutty, and sneaks in about 10g of protein – with no coffee jitters! We blend smooth matcha with vanilla protein powder, pour it over ice, and finish with pistachio milk (store-bought or homemade). It looks super fancy, tastes like a treat, and is ready in under 5 minutes!

Iced Pistachio Matcha Latte Recipe (10g Protein)

I’ve been making my iced protein matcha latte for years, but this pistachio twist is my current obsession.

It keeps the calm, focused matcha energy I love and layers in that naturally nutty flavor – plus about 10g of protein, so I’m actually satisfied.

I also love how customizable it is, too. Sometimes I’ll swap in my dreamy blue matcha latte, but use pistachio milk like we are today for a creamier texture.

If you have a few minutes on the weekend to make a batch of homemade pistachio milk, it’s totally worth it!  Just blend and strain – for the creamiest finish.

Why you’ll love this protein pistachio matcha recipe

Protein + calm energy – Matcha’s gentle caffeine and L-theanine give you focused energy, while the protein keeps you satisfied. It’s the perfect addition to breakfast, a snack, or as a post-workout sip.

Silky, nutty, not too sweet – Pistachio milk adds a delicate, naturally nutty flavor that pairs beautifully with earthy matcha – no heavy cream or syrups needed.

Quick and customizable – Use the sweetener you like (or none), adjust the matcha strength, and swap protein types to fit your routine.

Simple ingredients you’ll need for this matcha drink

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Water – Cold or room temp. Warm water blends matcha smoother, but keep it under hot to make an iced drink.
• Ceremonial grade matcha powder – ½ tsp for mellow, 1 tsp for bold. Sift if you can for the silkiest texture.
• Vanilla protein powder – Any you like; most brands will land this drink around 10g protein (check your label).
• Pistachio milk – Store-bought or homemade (see below – it’s super easy to make at home!).
• Ice – A big handful.

Optional (to taste): 1–2 tsp maple syrup or honey, a pinch of sea salt, or a splash of vanilla.

How to make homemade pistachio milk

Blend ½ cup shelled pistachios with 2 cups water for 45–60 seconds.

Strain through a fine mesh strainer or nut-milk bag for extra smooth milk. Chill. (Add a pinch of salt and a touch of sweetener if you like.)

How to make iced matcha pistachio lattes

Step 1: In a glass, combine water, matcha, and protein powder (and sweetener if using), and milk frother until combined. You can also use a matcha whisk or blender for the perfect blend with zero clumps.

Step 2: Fill a glass with ice, then pour the matcha mixture over the ice. Top with pistachio milk. Stir and sip.

Watch me make this delicious drink

The full how to video can be watched below, or on my YouTube channel!

Different flavor variations to try

• Pistachio-vanilla: Add ¼ teaspoon vanilla extract and a tiny pinch of sea salt.
• Mint matcha: Add 2–3 fresh mint leaves to the blender.
• Coconut pistachio: Swap half the pistachio milk for light canned coconut milk for extra creaminess.
• Collagen boost: Use unflavored collagen instead of protein powder if you prefer (texture stays light).

How to make it 10g (or more) protein

Two tablespoons of most whey or plant-based protein powders deliver about 8-15g of protein.

If your brand is lighter, add an extra teaspoon or stir in 1–2 tablespoons plain Greek yogurt (for non-dairy, use a high-protein plant yogurt).

Why this low-sugar pistachio matcha beats the sugary versions

• Real flavor, not syrupy sweet – You get clean, nutty pistachio + grassy matcha without the heavy pistachio creams (which are usually packed with sugar, oils, and “natural flavors”). The matcha actually shines here instead of getting lost in sweetness.
• Protein keeps you satisfied – About 10g of protein makes this drink feel like a mini snack, not a sugar rush. It’s great for steady, feel-good energy between meals.
• You control the sweetness – Keep it unsweetened or add a tiny drizzle of maple if you like. No pistachio syrup, no hidden sugars, and you can tailor it to kids or your own taste.
• Lighter, cleaner texture – Pistachio cream drinks can taste rich but heavy (and separate as they sit). This version is crisp and refreshing – it blends smooth, sips easy, and doesn’t coat your mouth.
• Budget-friendly – Pistachio butter and pistachio creams are pricey and hard to find. Here, it’s everyday pantry items plus pistachio milk (store-bought or quick homemade), so you can make it anytime.
• Easily dairy-free and customizable – Use your favorite protein (whey or plant-based), swap the milk, and scale the matcha strength. Same vibe, made to fit your preferences.

How to make a warm version

Craving a cozy mug instead of iced? Do this:

1. Heat 4 oz pistachio milk until steamy but not bubbling – about 150–160°F (hot to the touch).
2. In a tall jar, add the warm milk, ½-1 tsp ceremonial matcha, and 2 tbsp vanilla protein. Use an immersion blender for 10–15 seconds until completely smooth and lightly frothy. (Blending with warm – not boiling – milk keeps protein from clumping.)
3. Pour in 4 oz hot water (around 175°F) and give it a quick 2–3 second blend or whisk to combine.
4. Sip and adjust – more matcha for strength, a splash more milk for creaminess, or a tiny drizzle of maple if you want sweetness.

Tips:

• If using whey, keep liquids below a light simmer to prevent curdling; plant proteins are a bit more heat-tolerant but still prefer “hot, not boiling.”
• No immersion blender? Whisk the matcha with a little warm milk to make a lump-free paste, then whisk in the protein, remaining milk, and hot water.
• Finish with a dusting of matcha or crushed pistachios for café vibes.

Make-ahead & storage

Blend the matcha + protein base and refrigerate up to 24 hours.

Shake before using, pour over fresh ice, and top with pistachio milk when you’re ready to drink.

Homemade pistachio milk keeps 3-4 days in a sealed jar; shake before pouring.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this pistachio flavor matcha recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Milk – Pistachio milk is dreamy, but almond milk, oat milk, cashew milk, coconut milk, or regular cow’s milk all work. Use your favorite kind of milk.

Protein powder – Whey, pea, soy, or collagen are fine; choose vanilla or unflavored. If you go with unflavored/unsweetened protein powder, add a little maple syrup, honey, agave, or a few drops of liquid stevia/monk fruit.

Matcha – Ceremonial is best for sipping – culinary grade works in a pinch – start with ½ tsp and adjust.

More homemade drink recipes you’ll love

• Iced protein matcha latte (OG recipe!)
• Blue matcha (caffeine free)
• Iced pink drink (low sugar)

If you try this pistachio matcha latte recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather