Matcha Coffee (Dirty Matcha)
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.
Servings 1 cup
Calories 452kcal
Equipment
- Hand-held milk frother
- Mini Strainer
Ingredients
- 1 cup Vietnamese coffee or iced coffee of choice
- ¼ cup Milk of choice optional
- 2 tablespoons condensed milk
- Ice
Matcha Foam
- 2 teaspoon matcha powder
- 2 teaspoon sugar or 1 tablespoon vanilla syrup
- 2 tablespoons milk
- ¼ cup heavy whipping cream
Instructions
- 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.
Nutrition
Calories: 452kcal | Carbohydrates: 36g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 114mg | Potassium: 466mg | Sugar: 37g | Vitamin A: 1551IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 2mg