Matcha Espresso

If you can’t decide on what to drink in the mornings, try this matcha espresso recipe. A deliciously layered latte with espresso and vibrant matcha, this double-caffeinated drink will wake you right up!

You may know this drink by its other names, matcha coffee, dirty matcha, or matcha espresso fusion. I simply call it matcha espresso as it combines my two favorite ways to start off a morning: matcha and espresso!

Why You’ll Love This Drink

• It’s the perfect drink for when you can’t decide between a vanilla latte and a matcha latte!
• You can enjoy this fusion drink hot or iced. I personally prefer it iced to get the layered look!
• It’s a refreshing way to start off your day!

Ingredients You’ll Need

• matcha powder — a finely grounded powdered green tea, matcha is full of antioxidants and health benefits! Make sure to good good quality matcha powder for the best results. I recommend using ceremonial grade matcha as it’s made with the premium, first harvest of the year. Ceremonial matcha has a deep green color and tastes more rich and more vibrant. Culinary-grade matcha may taste more bitter.
• espresso — I’m using a vanilla pod from Nespresso, so it has vanilla flavor combined with sweet biscuits and cereal notes. Feel free to brew any espresso of your choice with your preferred method.
• maple syrup — make sure you use real, pure maple syrup and not pancake syrup. They’re not the same! If you don’t have maple syrup, you can also use honey.
• milk — I’m using whole milk, but you can also use a non-dairy alternative such as almond milk or cashew milk.
• ice — you can even make it with my Matcha Ice Cubes for more matcha flavor! Skip the ice if you’d like a warm latte.
• water — make sure the water is hot but not boiling. Around 176°F (80°C). If the water is too hot, it will burn the matcha and leave a bitter taste.

Tools To Make Matcha

• matcha bowl (chawan) — you can use any bowl to whisk matcha in! Just make sure it has high walls so you can whisk the matcha without it spilling out. A spout is great as well, as it’ll make pouring the matcha easier. I have this beautiful ceramic bowl from ceramic artist Yutaka Ono.
• bamboo whisk (chasen) and whisk stand — a whisk is essential for matcha as it will whisk out the clumps and make the matcha frothy. If you do not have a bamboo whisk, you can use a small kitchen whisk or an electric whisk for frothing milk. If that’s still not an option, you can always add the matcha to a mason jar with the water and shake vigorously. The bamboo whisk should be soaked in warm water for a few minutes before using it to help to soften up the bristles to prevent them from breaking when you use it. The whisk stand is there to help the bamboo whisk retain its shape as it dries. The whisk can become moldy or crack if not dried properly.
• tea sifter — you’ll need a tea sifter (or any small sifter) to help remove any clumps from the matcha powder.
• bamboo tea scoop or ladle — or a measuring spoon of sorts. You’ll need it to scoop the matcha and to push it through the sifter.

How to Make a Matcha Espresso Fusion

• Using a fine-mesh strainer, sift the matcha into a small bowl. Add the hot water to the bowl and whisk the matcha vigorously in an M shape until the matcha is frothy and there are no clumps.

• Add maple syrup to a glass of ice (if serving the matcha fusion, iced).
• Add the espresso to the glass.

• Add the milk to the espresso.
• Pour the matcha mixture into the glass. Stir until combined, and enjoy!

Recipe Tips and Notes

• Pick your favorite espresso flavor! I always lean towards vanilla espresso as the custardy vanilla flavor pairs so well with matcha. I also like the Chiaro as it has creamy caramel and sweet biscuit notes. I do not like super acidic or bitter espresso to go with matcha.
• Matcha is technically tea leaves grounded into powder, so it will never completely dissolve in water. So, it’s normal to see some flecks of matcha in your mixture.
• You can adjust the amount of water and milk added to the iced matcha espresso latte depending on how creamy you prefer your latte.
• For good quality matcha, I like purchasing from Ippodo Tea, but sometimes I get dinged by duties. If you’re Canadian, Matsu Kaze Tea is a great alternative to order Japanese matcha!
• Try my Strawberry Matcha Latte for another matcha fusion latte.
• Avoid super hot water as it’ll burn the matcha.

Matcha FAQs

Is there caffeine in matcha?

Matcha has more caffeine than regular brewed green tea but less than coffee and black tea.

What is matcha?

Matcha is green tea that has been finely ground up into a powder. 

How should I store my matcha?

Store your matcha in a cool, dry spot or in the fridge if you prefer. If you are storing your matcha in the fridge, be sure to bring the matcha to room temperature before using it. Good quality matcha tend to come in a tin of sorts because you want to make sure the matcha is in a dark, airtight container so it doesn’t oxidize as quickly. It’s best not to buy matcha in large quantities as the freshness will fade as it oxidizes after being opened.

Why is my matcha is yellow/brown?

If your matcha has a yellowish or brownish color to it, this usually indicates that mature leaves were used to make your matcha, making it a lower-quality matcha powder. This leads to your matcha tasting more bitter.

More Drinks to Try

• Iced Matcha Latte
• Vanilla Latte
• Vanilla Bean Latte
• Iced Caramel Latte
• London Fog
• Brown Sugar Latte
• Lavender London Fog

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