Make pistachio syrup and keep on hand. Heat chopped pistachios, sugar, water, and vanilla bean paste over medium low heat for 5 minutes, then remove from heat and let sit for 15 minutes to cool. Strain and store in a jar for future use.
Pour ice into a glass, then pour in Califia Farms Almond Barista Blend. Separately, whisk matcha powder with warm water until fully dissolved. Layer matcha over the almond milk and add desired amount of pistachio syrup.
Whisk together Heavy Whip, matcha powder, and sugar to create a matcha cold foam (optional, but encouraged!). Top latte with the cold foam, and add green sprinkles if desired. Enjoy!
