How to Make a Dirty Matcha Latte (Easy & Quick Recipe)

Last updated on July 15th, 2025 at 02:09 pm

Ever wondered what happens when matcha and espresso team up in one cup?

When most people think of matcha, they picture traditional green tea, which is hot, calming, and earthy. Well, I used to think the same thing.

I’ve never been a big tea person myself. I’ll sip on it during colder months, sure, but it’s never been my favorite. That said, I recently stumbled across something unexpected: the dirty matcha latte.

And wow! This combo completely flipped my idea of what matcha could be.

In this guide, I’ll walk you through exactly how to make it at home (hot or iced), what ingredients and tools you need, flavor tips I’ve learned through trial and error, and even some variations if you want to experiment. So let’s start brewing!

What Is a Dirty Matcha Latte?

At first, the combo might sound a bit… chaotic. I mean, green tea and espresso in the same cup? But don’t knock it till you’ve tried it.

A dirty matcha latte blends the earthy, slightly grassy vibe of matcha with the bold punch of espresso. When it’s made right (especially iced), it’s smooth, balanced, and energizing without that jittery edge you sometimes get from regular coffee.

It’s typically served layered in a tall glass: matcha whisked with a bit of hot water goes on the bottom, milk (cold-frothed or over ice) fills the middle, and espresso gets poured gently over the top. It looks like a little matcha sunset in a cup. Some folks don’t even stir it—they sip it layered.

But when you do stir it up? That’s when the magic happens. You get this creamy, nutty, and lightly sweet drink with the coffee adding just the right kind of bite to wake you up.

Why drink it?

For me, it hits that sweet spot where you can enjoy caffeine without the crash. The L-theanine in matcha kind of softens the blow of the espresso, giving you more calm focus and less buzz. Plus, it’s loaded with antioxidants and looks real good in photos.

Favorite Matcha Powders

Of course, it totally depends on your budget and how serious you are about matcha. Some people want ceremonial-grade stuff that tastes like it was whisked in Kyoto by a tea master.

Others just want something that mixes well without clumps and doesn’t break the bank. I’ve tried a bunch over time (some real winners, some not-so-much), and these three have become my go-tos:

Ippodo Ummon Ceremonial Grade

If you want the real-deal, traditional flavor, such as smooth, rich, and vibrant green, Ippodo’s Ummon is worth every cent.

It’s a Kyoto-based brand that has been around for a long time, and their matcha is incredibly fresh and creamy when whisked to perfection. I use this when I want that slightly sweet, umami depth that pairs perfectly with espresso. It’s not cheap, but the flavor payoff is insane.

Matcha Konomi Akira

This one’s a great middle-ground. Also Akira Matcha is a U.S.-based brand, and their ceremonial powder is popular on Amazon. It has a mellow, grassy flavor and blends beautifully for both hot and iced lattes.

Plus, it’s a bit more affordable than the ultra-premium Japanese imports, which makes it solid for everyday sipping.

Jade Leaf Organic Culinary Grade

Now, if you’re on a tighter budget or want something to toss into smoothies or mix into lattes without guilt, Jade Leaf’s culinary matcha is a solid pick.

This matcha has a bit more bitterness than ceremonial grades. But still bright and earthy enough to stand up to milk and espresso.

I always keep a tin around for quick weekday drinks or matcha baking experiments.

Notes: Each of these is easy to find online either directly through their websites or places like Amazon. Just keep your matcha in the fridge after opening to keep it fresh longer!

Dirty Matcha Latte: Flavor Tips & Variations

If you’ve got the basic dirty matcha latte down and wanna take things up a notch, here are some flavor upgrades I’ve tested that bring it to life.

1 – Add Vanilla Extract or Maple Syrup for Sweetness

Sometimes matcha can lean a little too grassy or bitter depending on the powder you’re using. A tiny splash of vanilla extract balances that out beautifully. It adds warmth and rounds out the edges.

Maple syrup is another solid option if you want natural sweetness with a bit of depth. Just start with about ½ teaspoon and adjust to taste—especially nice in iced versions.

2 – Try Coconut Milk for a Tropical Twist

I don’t use coconut milk every time, but when I do (especially for iced dirty matcha), it adds this subtle, creamy richness. It plays well with both the earthy matcha and the bold espresso. Shake the can well or use a barista-style version to keep the texture smooth.

3 – Use Blonde Espresso for a Lighter, Sweeter Finish

If regular espresso feels too intense for your matcha mix, switching to a blonde roast can help. I’ve had good results with Starbucks Blonde Espresso—it’s a little citrusy and naturally sweet, which keeps the drink balanced and smooth.

4 – Dust with Cinnamon or Matcha Powder for Garnish

Cinnamon on top of the foam adds a gentle spice note. Or if you want to lean into the matcha even more, dust a pinch of it over the milk for that gorgeous green finish. Just go light—too much and you’ll be coughing through the first sip (been there).

Dirty Matcha Latte: Common Mistakes to Avoid

If you want your matcha latte to come out smooth, balanced, and café-worthy, here are the key mistakes to watch out for:

Using boiling water on matcha (makes it bitter)

Matcha is delicate, and if you pour boiling water straight over it, you’ll scorch it. This gives you a bitter, grassy taste instead of a smooth, earthy flavor. So, stick to water around 175°F (or let your kettle sit for 1–2 minutes after boiling) for a much gentler extraction.

Skipping the sifting

Even the best quality matcha tends to clump together, and whisking won’t always fix that. I use a fine mesh strainer and a spoon to push it through. It only takes you ten seconds and saves you from drinking little green floaters.

Not frothing the milk enough

A flat, lukewarm latte just doesn’t hit the same, specifically if you’re making it hot. The reason is that frothing adds that creamy, velvety texture that ties the whole drink together.

For hot versions, it’s a must. With iced dirty matcha, it’s optional but worth it if you want that smooth texture and a pretty layered look.

Whether you’re using a hand frother, steam wand, or even shaking cold milk in a jar, aim for a light foam that makes each sip feel more luxe.

Last Thoughts

Have you ever tried mixing matcha with coffee before? Whether you like it hot and cozy or poured over ice for that layered look, it’s a combo that surprises a lot of people (in the best way).

If you’ve got your twist on it or questions about getting the layers right, drop it in the comments. And with that… voilà!