Dirty Matcha Latte is rich and creamy, with robust flavors of coffee and calming notes of matcha green tea.
- 1 teaspoon high-quality matcha powder
- 2 ounces of hot water about 175°F or 80°C
- 1 teaspoon of honey or sweetener optional
- 1/4 teaspoon of pure vanilla extract optional
- 4 ounces of freshly brewed coffee
- 6 ounces of frothed milk dairy or non-dairy
- A pinch of ground cinnamon or cocoa powder for garnish optional
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First, prepare the Matcha Base by sifting the matcha powder into a small bowl, to remove any clumps.
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Then, add hot water and whisk vigorously using a bamboo matcha whisk or a small whisk until the matcha is fully dissolved and a frothy layer forms on top.
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Now, if you want to use any sweetener or vanilla extract, stir it into the matcha mixture.
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After that, prepare a fresh cup of coffee, either as a shot of espresso or a strong brewed coffee. Use it hot, for a hot matcha latter, and cooled for an iced matcha latter. Set it aside.
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Next, froth the milk until it reaches a creamy consistency.
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In a large cup or glass, add a few ice cubes (if making iced latte), followed by the coffee and gently pour the matcha. Stir the two together.
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Carefully pour the frothed milk over the matcha-coffee mixture. Garnish with a bit of whipped cream if you want, and sprinkle a pinch of ground cinnamon, cocoa powder, or matcha powder.