Matcha coffee, or dirty matcha, is one of my favorite drinks when I need both calm focus and an energizing lift. I love how the earthy, smooth matcha perfectly complements the rich and bold flavor of Vietnamese coffee. The creamy foam adds a velvety texture, making every sip luxurious and satisfying. It’s quick to make and feels like something I’d order at a café, right from my kitchen.
Why You’ll Love This Recipe
I enjoy this drink because it’s both refreshing and indulgent. The matcha adds a natural sweetness and gentle energy boost, while the coffee provides depth and richness. I love how easily I can customize it—adjusting the milk, sweetness, or type of coffee to fit my mood. Plus, it looks so pretty layered in the glass, making it just as pleasing to the eye as it is to the taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For The Coffee Layer:
1 cup Vietnamese coffee or iced coffee of choice
¼ cup milk of choice (optional, for a creamier texture)
2 tablespoons condensed milk
Ice, as needed
For The Matcha Foam:
2 teaspoons matcha powder
2 teaspoons sugar or 1 tablespoon vanilla syrup
2 tablespoons milk
¼ cup heavy whipping cream
Directions
I start by making the coffee layer. In a glass, I combine 1 cup of Vietnamese coffee with 2 tablespoons of condensed milk. When I want it creamier, I mix in ¼ cup of milk. I stir well until smooth, then fill the glass with ice.
For the matcha foam, I pour ¼ cup of heavy whipping cream, 2 tablespoons of milk, and 2 teaspoons of sugar into a cup with a spout. I sift in 2 teaspoons of matcha powder to prevent lumps. Using a handheld frother, I whip the mixture until it becomes soft and airy, making sure not to over-whip.
I gently pour the matcha foam over the iced coffee, give it a light stir, and enjoy my beautifully layered drink.
Servings and Timing
This recipe makes 1 serving.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
Espresso Option: When I want a stronger flavor, I replace the Vietnamese coffee with espresso.
Dairy-Free Version: I use oat milk or almond milk instead of regular milk and replace the heavy cream with coconut cream.
Less Sweet: I cut the condensed milk in half or swap it for honey.
Matcha Latte Style: Sometimes, I skip the coffee altogether and just enjoy the whipped matcha over milk.
Storage/Reheating
When I make extra, I keep the matcha foam and coffee base in separate airtight containers in the refrigerator for up to 3 days. Before serving, I re-froth the matcha foam to bring back its light, fluffy texture. Then I pour it over the chilled coffee for a freshly made taste every time.
FAQs
Can I use regular coffee instead of Vietnamese coffee?
Yes, I can use any coffee I have on hand—espresso, drip coffee, or cold coffee all work perfectly.
Can I make this drink hot?
Yes, I simply use hot coffee and warm milk before preparing the matcha foam for a cozy version.
What kind of matcha should I use?
I always choose ceremonial-grade matcha for the best flavor and vibrant color. It’s smoother and less bitter than culinary-grade matcha.
How do I make the foam thicker?
If I want a thicker foam, I whip the heavy cream a little longer until it forms soft peaks but still pours easily.
Can I make this sugar-free?
Yes, I replace the sugar with a sugar-free sweetener or skip it altogether for a more natural taste.
Conclusion
I love how this matcha coffee combines two of my favorite drinks into one perfect cup. The contrast between the bold coffee and creamy, earthy matcha creates an experience that’s both energizing and comforting. It’s easy to make, beautiful to look at, and delicious every time. Whether it’s for a peaceful morning ritual or an afternoon refreshment, this dirty matcha never disappoints.
Matcha Coffee (Dirty Matcha) is a layered drink that blends earthy matcha foam with bold Vietnamese coffee for a smooth, energizing, and visually stunning café-style beverage at home.
Total Time:10 minutes
Yield:1 serving
Ingredients
For the Coffee Layer:
1 cup Vietnamese coffee or iced coffee of choice
¼ cup milk of choice (optional)
2 tablespoons condensed milk
Ice, as needed
For the Matcha Foam:
2 teaspoons matcha powder
2 teaspoons sugar or 1 tablespoon vanilla syrup
2 tablespoons milk
¼ cup heavy whipping cream
Instructions
In a glass, mix Vietnamese coffee and condensed milk. Add optional milk for creaminess and stir until combined. Fill glass with ice.
In a separate cup, whisk heavy cream, milk, sugar (or syrup), and sifted matcha powder using a frother until soft, pourable foam forms.
Gently pour the matcha foam over the iced coffee. Serve as is or stir lightly before drinking.
Notes
Use ceremonial-grade matcha for best flavor and color.
Adjust sweetness to taste by changing condensed milk or sugar amounts.
For a hot version, use hot coffee and warm milk before adding the matcha foam.
Dairy-free alternatives work well—use oat milk and coconut cream.
Re-froth leftover matcha foam if storing for later.
