Dirty Matcha Latte
A layered dirty matcha latte made with whisked matcha, milk, and a shot of espresso poured on top. Ready in about 5 minutes, hot or iced, with real caffeine numbers included.
Servings 1 glass
Calories 110kcal
Cost $2
Equipment
- 1 Bamboo matcha whisk (chasen) or a small regular whisk
- 1 Espresso machine or moka pot
Ingredients
For the Matcha
- 1 tsp matcha powder ceremonial or culinary grade
- 2 tbsp hot water cooled slightly, not boiling
For the Latte
- 3/4 cup oat milk or milk of choice
- 1 cup ice for iced version, omit if serving hot
- 1 shot espresso freshly pulled, about 1 ounce
- 1 tsp honey or maple syrup optional, to taste
Instructions
Prepare the Matcha
- Add 1 teaspoon matcha powder to a small bowl with 2 tablespoons of hot (not boiling) water. Whisk briskly in a zigzag motion until smooth and no clumps remain.
Build the Latte
- Fill a tall glass with ice if serving cold, then pour in the milk, stirring in honey or maple syrup if using.
- Slowly pour the whisked matcha over the back of a spoon on top of the milk so it floats as a layer instead of mixing in.
Add the Espresso
- Pull a fresh 1-ounce espresso shot and let it cool for 15-20 seconds.
- Pour the espresso slowly over the back of a spoon on top of the matcha layer so it settles instead of crashing through.
- Serve immediately with a straw or spoon, stirring the layers together right before drinking.
- Taste and stir in more honey or maple syrup if you want it sweeter.
Notes
For a hot version, warm the milk before pouring instead of using ice. Culinary-grade matcha is more bitter than ceremonial grade -- add extra sweetener if using it. Store leftover whisked matcha in the fridge for up to 1 day.
