Dirty Matcha Latte (Step-by-Step Recipe)
This drink is typically served iced, thanks to that beautiful green-and-espresso layer you see all over Instagram. But it works just as well hot, especially when you want something cozy but energizing. Either way, you get full control over the strength, sweetness, and milk.
Equipment
- Small whisk or traditional chasen (bamboo matcha whisk)
- Espresso machine, moka pot, or Nespresso
- Milk frother or a saucepan to heat and froth milk
- Tall glass (for iced) or your favorite cozy mug (for hot)
Ingredients
- 1 tsp matcha powder (ceremonial or culinary grade, depending on your budget)
- 1–2 oz freshly brewed espresso or strong coffee
- 6–8 oz milk of choice (dairy, oat, almond, or soy all work great)
- 2–3 tbsp hot water (around 175°F / 80°C for the matcha)
- Optional: sweetener like honey, maple syrup, vanilla extract, or even a dash of cinnamon
Instructions
- Step 1) Make the Matcha: Sift 1 teaspoon of matcha into a small bowl. Add 2–3 tablespoons of hot water (not boiling around 175°F / 80°C). Next, whisk it in a zigzag motion until smooth and frothy.
- Step 2) Brew the Espresso: Pull a single or double espresso shot. Let it rest a few seconds so the flavor mellows a bit. If you’re using strong brewed coffee instead, keep it concentrated, about a 1:2 coffee-to-water ratio.
- Step 3) Froth the Milk & Build Your Drink: For Iced: Add ice to a tall glass. Pour in the matcha, then your milk, and finish with espresso over the top for that layered effect.For Hot: Heat and froth your milk. Pour matcha into your mug, add the milk, then the espresso.