Heat 1/2 cup of unsweetened milk over low heat in a saucepan. Whisk together remaining milk and dried orchid powder in a mug or measuring cup. Whisk orchid/milk mixture into hot milk in saucepan. Whisk in honey and tea crystals. Simmer for 2-3 minutes until thickened.
Pour into a mug and top with frothed milk, coconut flakes, cinnamon, and pistachios.