Dirty Matcha Latte

This dirty matcha latte is creamy, lightly sweet, earthy from the matcha, and bold from the espresso, basically the best of both worlds in one glass. It’s a café-style drink you can make at home in about 5 minutes! Once you’ve got the method down, you’ll get smooth matcha (no clumps), balanced flavor, and that clean layered pour that’s actually photo-worthy. If you’ve made my Dirty Dr. Pepper, you already know I’m big on easy drinks that taste like you paid $10 for them, and this dirty matcha is the one I can’t stop making.

Why You'll Love This Dirty Matcha

Dirty matcha is one of those barista trends that’s popular because it genuinely tastes good. If you already like matcha lattes, adding espresso gives it a deeper, richer coffee shop flavor without covering up the matcha. It’s creamy and complex, not overly sweet, and it hits that perfect balance between smooth and bold.

I love sweetening mine with a little maple syrup because it plays so well with matcha’s earthy flavor and espresso’s bite. It doesn’t taste like dessert, it just tastes finished. And I’m not exaggerating when I say I went through a phase of making this every single day once I nailed the ratio.

It’s also super customizable. You can make it dairy-free, go hot or iced, adjust the matcha strength, or add more espresso when you want it stronger. If you want a drink that feels fancy, tastes legit, and takes almost no effort, dirty matcha is it.

Dirty Matcha Ingredients

• 1 teaspoon matcha powder
• 2 to 3 tablespoons hot water (not boiling, about 80°C / 176°F)
• 1 to 2 teaspoons maple syrup (optional)
• ¾ cup cold milk of choice
• 1 shot espresso or 2 ounces strong brewed coffee, cooled
• Ice

Ingredient Notes That Make This Drink Better

• Matcha powder: Use a good-quality matcha for smoother flavor and less bitterness. If you have ceremonial grade, this is a great place to use it. Culinary grade also works, but may be slightly more bitter.
• Water temperature: Do not use boiling water. Hotter water can make matcha taste bitter and “cooked.” Around 167°F (80°C) gives you a smooth flavor and better foam.
• Milk: Any milk works. Whole milk gives the creamiest latte texture. Oat milk is the best dairy-free option for a café-style vibe because it’s naturally creamy.
• Espresso vs coffee: Espresso gives the boldest “dirty” flavor and the best layering. Strong brewed coffee works too, just make sure it’s cooled so it doesn’t melt all your ice instantly.

How to Make a Dirty Matcha Latte

Step 1: Whisk the matcha

Add matcha powder and hot water to a bowl. Whisk until smooth and lightly foamy. Best tool: A bamboo whisk (chasen) is ideal, but a milk frother works amazingly well for quick, clump-free matcha.

Step 2: Sweeten (optional)

Add maple syrup and whisk for a few seconds until fully combined.

Step 3: Build the drink

Fill a glass with ice. Pour in the matcha mixture, then add the cold milk.

Step 4: Add espresso for the “dirty” layer

Slowly pour the espresso (or cooled strong coffee) over the top. You can stir right away, or leave the layers for the signature look and mix as you sip.

Pro Tips To Make The Best Dirty Matcha Latte

• Use the right water temp for matcha: Matcha turns bitter fast if the water’s too hot. Aim for about 80°C (176°F), which is hot but not boiling. If you don’t have a thermometer, let boiling water sit for about 2 minutes before using it.
• Sift your matcha if it clumps: If your matcha tends to clump (a lot of them do), push 1 teaspoon through a fine mesh strainer before whisking. It’s the easiest way to guarantee a smooth matcha base with zero gritty bits.
• Whisk like you mean it (and use the right tool): A bamboo whisk (chasen) gives the smoothest, foamy result, but a small milk frother works great too. Whisk until it looks fully dissolved and lightly frothy, not grainy at the bottom.
• Start with less water for a stronger matcha flavor: Using 2 tablespoons hot water makes a thicker, more concentrated matcha that tastes bold and holds its own against espresso. Using 3 tablespoons makes it a little lighter and smoother. Pick based on how strong you want it.
• Sweeten the matcha base, not the milk: Maple syrup blends best when you whisk it directly into the warm matcha. If you pour it into cold milk, it can sink and you’ll end up stirring forever.
• Chill your espresso (or coffee) for cleaner layers: If you want that photo-worthy layered look, let your espresso cool for a few minutes first. Hot espresso can melt the ice fast and muddy the layers.
• Pour in the right order for the best “dirty” effect: Ice first, then matcha, then milk, then espresso on top. Pour the espresso slowly over the back of a spoon if you want the cleanest layer instead of it plunging straight into the milk.
• Choose the milk you want: Whole milk gives the creamiest result. Oat milk is the best dairy-free option for a café-style texture. Almond milk is lighter and a little nuttier, but it won’t be as creamy. If you use a thinner milk, consider using the full 2 teaspoons maple syrup for balance.
• Want it stronger? Make it a double: Dirty matcha is all about that matcha + espresso balance. If you like a bolder coffee bite, use 2 shots of espresso. If you love matcha flavor most, keep it to 1 shot and stick with the 2 tablespoons water version for a stronger matcha base.
• Quick fix if yours tastes “too earthy” or “too bitter": Add 1 more teaspoon of maple syrup or a tiny pinch of salt and stir. Sweetness rounds the matcha edge, and the salt trick makes the flavors taste smoother without making it salty.
• Don’t over-stir if you want the layered look: A quick swirl is fine, but if you fully stir it, you lose the whole “dirty” aesthetic. If you want it pretty and sippable, take a few sips layered, then stir halfway through.

Variations You Can Try

• Vanilla Dirty Matcha: If you want that classic café vanilla vibe, add ¼ teaspoon vanilla extract to the matcha after you whisk it smooth, or use 1 to 2 teaspoons vanilla syrup instead of maple syrup. Vanilla softens matcha’s earthy edge and makes the whole drink taste extra creamy.
• Brown Sugar Dirty Matcha: Swap the maple syrup for 1 to 2 teaspoons brown sugar syrup for a deeper, caramel-like sweetness that pairs insanely well with espresso. If you don’t have brown sugar syrup, you can dissolve 1 tablespoon brown sugar in 1 tablespoon hot water, then use 1 to 2 teaspoons of that in your matcha base.
• Coconut Dirty Matcha: Use coconut milk (carton or canned, your choice) for a tropical twist. Carton coconut milk keeps it lighter, canned coconut milk makes it richer and more dessert-like. Add a tiny pinch of salt to the matcha base to make the coconut flavor pop and balance the sweetness.
• Protein Dirty Matcha: For a higher-protein version, use a high-protein milk (like ultra-filtered milk) and keep the rest the same. You can also add 1 scoop unflavored collagen peptides (or your favorite unflavored protein) to the matcha base and whisk really well so it dissolves smoothly. If you’re using protein powder that tends to clump, blend the matcha, milk, and protein first, then pour over ice and finish with espresso.

Dirty Matcha FAQs

What is a dirty matcha latte?

A dirty matcha latte is a matcha latte with a shot of espresso (or strong coffee) added. You get matcha’s earthy flavor and smooth energy, plus espresso’s bold coffee bite in the same drink.

Does dirty matcha have more caffeine than a regular matcha latte?

Yes. Matcha has caffeine, and adding espresso increases the total. The exact amount depends on how much matcha you use and whether you use one or two shots of espresso.

What’s the best matcha to use for a dirty matcha latte?

A good quality matcha that tastes smooth (not super bitter) works best. Ceremonial grade is great if you want a cleaner, less bitter flavor, but a good culinary grade matcha also works and is more budget-friendly for daily drinks.

Why is my matcha clumpy?

Matcha clumps when it isn’t sifted or when the water isn’t mixed well. Sift your matcha first, use hot (not boiling) water, and whisk until smooth and lightly foamy. A milk frother also works really well for clump-free matcha.

Can I make a dirty matcha without espresso?

Yes. Use 2 ounces of strong brewed coffee instead of espresso, and make sure it’s cooled if you’re making an iced version. The flavor won’t be identical, but it still gives you that “dirty” coffee-meets-matcha vibe.

What milk is best for dirty matcha?

Whole milk makes the creamiest drink. Oat milk is the best dairy-free option for a café-style texture. Almond milk works too, but it’s thinner, and the drink won’t feel as creamy.

Can I make dirty matcha ahead of time?

It’s best fresh, but you can whisk the matcha base and refrigerate it for up to 24 hours. Shake or re-whisk before using since matcha settles. Espresso is best fresh, but chilled strong coffee can be prepped ahead.

My Final Thoughts

A dirty matcha latte is the easiest way to get that coffee shop vibe at home. Smooth matcha, creamy milk, a bold espresso float, and you’re done. Whisk the matcha properly, keep the espresso cooled, and you’ll get a drink that looks viral and tastes even better. Give it a try and leave a comment and review below so I can hear your thoughts on this matcha latte with espresso.

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