When Starbucks released their Dubai Chocolate Matcha, I immediately wanted to try it. One tiny problem… the pistachio syrup isn’t vegan.
So obviously, I made my own. 😉
And thankfully, this one is ridiculously easy.
The combination of creamy pistachio milk, earthy matcha, and chocolate cold foam is SO good and you only need a handful of ingredients to make it at home.
What you’ll need
For the matcha
- Ice
- 1 1/2 cups Táche Pistachio Milk
- A few drops of liquid stevia, or your preferred sweetener
- 1 scoop RYZE Matcha
- A splash of warm water
For the chocolate cold foam
- 1/2 cup Oatly Barista Edition oat milk
- 1 tbsp Cocoa powder
- Sweetener, optional
How to make it
1. Start with the pistachio milk.
Fill your glass with ice, then add the pistachio milk and a few drops of liquid stevia.
2. Make the matcha.
Mix 1 scoop of RYZE Matcha with a splash of warm water until completely smooth.
3. Layer it.
Pour the matcha over the pistachio milk.
4. Make the chocolate cold foam.
Add Oatly Barista Edition and cocoa powder to a milk frother and use the cold foam setting. Add a little sweetener here if you want yours more dessert-y.
5. Pour + enjoy.
Spoon or pour that chocolate cold foam right over the matcha.
That’s it. 💚🍫🍵
It’s creamy, chocolatey, a little nutty from the pistachio milk, and gives you all those Dubai chocolate vibes without the dairy.
The matcha I use
I’ve been using RYZE for over two years now, and their matcha has become one of my favorite things to experiment with in recipes like this.
If you’d like to try it, you can save 15% with my affiliate code LUCYBL15.
This post contains affiliate links. If you purchase through one of my links or use my code, I may earn a commission at no additional cost to you. Thank you for supporting Lucy, lately. 💗
Watch me make it
If you make this one, let me know what you think! And if you’re anything like me, maybe take approximately 42 photos of those layers before you finally stir it together. 🤪
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