Matcha coffee made with a soft matcha foam and a rich Vietnamese coffee is sweet, earthy and well balanced for the ideal caffeine pick me up. This matcha iced coffee is the perfect addition to your morning routine.
Matcha coffee made with a soft matcha foam and rich Vietnamese coffee is sweet, earthy, and well-balanced for the ideal caffeine pick-me-up. This matcha iced coffee is the perfect addition to your morning routine.
Matcha coffee or dirty matcha or however you identify it is a smooth, creamy caffeinated drink that has the best of both worlds. The earthy matcha green tea notes beautifully complement the bold bitter flavors of Vietnamese coffee.
This matcha coffee recipe is easily customizable based on your preferences! You can easily adjust the sweetness, change the milk, or swap the Vietnamese coffee for espresso for a matcha espresso. You can easily make this matcha coffee latte in under 10 minutes and it is a perfect addition to your morning routine.
Matcha and coffee are a match made in heaven you will not be able to convince me otherwise. If you are looking for more matcha or coffee inspiration, check out our iced ube latte, matcha lemonade, or matcha milk tea.
Matcha is a powdered form of green tea that is traditionally used in Japanese tea ceremonies. The tea leaves are pulled from shade-grown green tea leaves that are then stone-ground into a fine powder.
Matcha has an earthy, rich, slightly bitter flavor with sweet undertones. It contains caffeine that is balanced by the presence of an amino acid called L-theanine which promotes relaxation without drowsiness. So matcha provides a stable energy boost.
What is a dirty matcha?
A dirty matcha is a new drink item that has been slowly adopted in some coffee shops. It is a combination of matcha and coffee that is served cold with ice. There are multiple variations with the matcha served as a sweet cold foam on top of coffee or with the matcha brewed in water and served in coffee directly.
Why You’ll Love This Recipe
Beautiful and Delicious. This matcha iced coffee latte with soft green matcha foam on top of the creamy Vietnamese coffee is as delicious as it looks.
Balanced buzz. Matcha and coffee can provide a well-rounded flavor and a balanced caffeine buzz from the L-theanine in matcha.
Customizable. You can customize your matcha with coffee by selecting your milk of choice and changing the sweetness level depending on your preferences.
Stronger Vietnamese coffee on the LEFT and sweeter Vietnamese coffee on the RIGHT
Kitchen Equipment
You can make this matcha coffee recipe with only a few items of kitchen equipment.
Hand-held milk frother: the easiest way to whip up the matcha foam is with a handheld milk frother.
Vietnamese coffee Phin filter: if you choose to make this coffee matcha recipe with Vietnamese coffee, you will need a 4 oz phin filter otherwise you’ll need an espresso machine or French press depending on your fresh coffee selection.
Mini Sifter: to prevent the matcha powder from clumping up, sift the matcha powder with a mini sifter before mixing
Ingredients
You can find all of the ingredients for this matcha coffee recipe at your local Asian grocery store. I’ve linked the matcha that I used for this dirty matcha latte below.
Vietnamese Coffee
Vietnamese coffee: for this matcha with coffee, I used Vietnamese coffee for a strong, rich, and deep flavor.
Milk: milk thins out the matcha iced coffee and allows it to have a more rich and creamy texture.
Condensed Milk:condensed milk adds a creamy texture and is the main sweetener for this matcha in coffee.
Matcha Foam
Matcha Powder: the quality of the matcha will depend on the type of matcha you use. I recommend using high-quality ceremonial-grade matcha for the best results.
Sugar: a touch of sugar adds a hint of sweetness that balances out the earthy bitter flavor of the matcha powder.
Milk: adding a touch of milk thins out the thick nature of the heavy cream making the matcha foam less dense.
Heavy Cream: heavy cream is necessary to create the matcha foam layer that floats on top of Vietnamese coffee.
Substitutions and Additions
You can customize this matcha coffee recipe by selecting your type of coffee, milk of choice, and sweetener! I left some suggestions for you below.
Cold Brew: for a more traditional matcha iced latte, you can use cold brew instead of Vietnamese coffee.
Espresso: for a matcha espresso, you can swap out the Vietnamese coffee for espresso instead.
Milk: you can choose a dairy-free option like oat milk, coconut milk, almond milk, soy milk, or lactose-free milk for a lactose-free alternative.
Sweetener: instead of condensed milk you can alternatively use vanilla syrup, honey, simple syrup, sugar, coconut sugar, or even maple syrup for your matcha and coffee.
How to Make Matcha Coffee
This matcha coffee recipe is so easy and satisfying to make! Here are the instructions on how to make the best dirty matcha latte.
Make the iced coffee. In a serving glass, add Vietnamese coffee and condensed milk. If you prefer your coffee more creamy and less strong, add ¼ cup of milk. Mix until combined. Add ice to chill.
Make matcha cream foam. In a measuring cup with a spout, pour in the heavy cream, milk, and sugar then sift in the matcha powder. Froth with a handheld frother until it reaches a softly whipped consistency. Make sure to not over whip!
Serve. Pour the foam over the iced coffee, mix, and enjoy!
Tips for the Best Matcha Coffee
Sift the matcha. The best way to eliminate large clumps of matcha is to sift it before you whisk it in the cold foam.
For matcha foam, use cold ingredients. The easiest and fastest way to make the matcha foam is to froth it when the heavy cream and milk are cold.
Adjust based on your preferences. You can add more or less sweetener or swap out the milk for your matcha coffee latte based on your preferences.
Storage Instructions
The matcha foam and Vietnamese coffee can be stored separately in an airtight container for up to 3 days. This is perfect if you’d like to double or triple the iced matcha coffee recipe for easy assembly during the week.
To serve: you will need to use the handheld frother on the matcha cream to make it airy and light before pouring it over the coffee.
Frequently Asked Q’s & A’s
Can I use any type of coffee with matcha?
Yes! You can use any type of coffee, such as espresso, drip coffee, or cold brew depending on your preference.
How much caffeine is in matcha green tea vs. coffee?
The caffeine content in matcha and coffee may vary depending on the type of coffee bean, brewing method, and quality of matcha. Matcha on average contains 30-70 milligrams of caffeine per teaspoon. Coffee on average contains 80-100 milligrams of caffeine per 8-ounce cup.
Does matcha iced coffee have any health benefits?
Matcha is known to have antioxidants and L-theanine that help boost brain function, promote heart health, and reduce stress and anxiety. Coffee also contains antioxidants that aid in enhancing focus and boosting energy.
Matcha coffee made with a soft matcha foam and a rich Vietnamese coffee is sweet, earthy and well balanced for the ideal caffeine pick me up. This matcha iced coffee is the perfect addition to your morning routine.
Make the iced coffee. In a serving glass, add Vietnamese coffee and condensed milk. If you prefer your coffee more creamy and less strong, add ¼ cup of milk. Mix until combined. Add ice to chill.
Make matcha cream foam. In a measuring cup with a spout, pour in the heavy cream, milk, and sugar then sift in the matcha powder. Froth with a handheld frother until it reaches a softly whipped consistency. Make sure to not over whip!
Serve. Pour the matcha cream foam over the iced coffee, mix, and enjoy!
Notes
Sift the matcha. The best way to eliminate large clumps of matcha is to sift it before you whisk it in the cold foam.
For matcha foam, use cold ingredients. The easiest and fastest way to make the matcha foam is to froth it when the heavy cream and milk are cold.
Adjust based on your preferences. You can add more or less sweetener or swap out the milk for your matcha coffee latte based on your preferences.
Rate & Review What did you think of this recipe?