Matcha Coffee Latte (Iced Dirty Matcha)
A delicious blend of matcha, your choice of milk, and coffee on ice. Add sweetener like honey to help the milk float on top of the matcha—it's the secret to perfect layers!
Ingredients
- 1 teaspoon matcha
- ⅓ cup hot water (~176°F / 80°C) or approx. 80 ml
- 2 teaspoons honey
- ¾ cup milk or dairy-free alternative (or slightly less, to leave room for coffee)
- ⅓ cup coffee (50 ml–80 ml, cooled)
- ice cubes (enough to fill glass in layers)
Instructions
Matcha Layer
- Use a spoon to add matcha powder to a tea bowl or small mixing bowl.
- Pour about ⅓ cup of hot water (around 176°F / 80°C) over the matcha powder.
- Whisk briskly until all clumps dissolve and the surface is frothy.
- Pour the whisked matcha into a glass jar or small container with a lid.
- Add honey to the matcha, seal the jar, and shake vigorously for about 15 seconds to combine.
- Chill the sweetened matcha in the fridge until cool.
Coffee
- Use your preferred method to brew coffee and allow it to cool slightly.
Assembling the Layers
- Pour the cooled matcha into a tall glass.
- Fill the matcha layer with ice cubes using your fingers or tongs, until some cubes stick out above the matcha layer.
- Slowly and gently pour the milk directly over the ice cubes, allowing it to float on top of the matcha layer.
- Add more ice cubes to the milk layer until some cubes stick out.
- Slowly pour the cooled coffee over the ice cubes on top of the milk layer.
- Admire your three beautiful layers. Then gently stir before drinking (or sip as-is to enjoy each layer individually).
Notes
- 176°F (80°C) is the ideal temperature for preparing matcha.
- Adjust the amount of milk to leave space for the final coffee layer.
- Add the full 2 teaspoons of honey for proper layering. The added density helps the matcha stay at the bottom.
- Getting clean layers may take a little practice. Start with a tall glass and pour slowly over the ice.
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