Ingredients

  • Matcha Layer:
    • 1 tsp ceremonial-grade matcha powder
    • 2 oz (60 ml) hot water (175°F / 80°C)
    • 1 tsp rose syrup or 1/4 tsp rose water (adjust to taste)
    • 1 tsp honey or maple syrup (optional, for sweetness)
  • Coffee Layer:
    • 1 shot (1 oz / 30 ml) espresso or 2 oz strong brewed coffee
    • 1/2 cup (120 ml) milk of choice (oat, almond, or whole milk recommended)
    • 1/2 tsp vanilla extract (optional, for depth)
  • Garnish:
    • Dried rose petals (food-grade, optional)
    • Pinch of matcha powder or ground coffee for dusting

Equipment

  • Matcha whisk (chasen) or small whisk
  • Matcha bowl or small mixing bowl
  • Espresso machine or coffee maker
  • Frother or small saucepan for milk
  • Clear glass (8-10 oz) for layering effect

Instructions

  1. Prepare the Matcha Layer:
    • Sift 1 tsp matcha powder into a matcha bowl to remove clumps.
    • Add 2 oz hot water (not boiling, around 175°F / 80°C).
    • Whisk vigorously in a “W” motion for 15-20 seconds until frothy and smooth.
    • Stir in rose syrup or rose water and honey (if using). Set aside to cool slightly.
  2. Prepare the Coffee Layer:
    • Brew 1 shot of espresso or 2 oz strong coffee. Let it cool slightly to avoid curdling the milk.
    • Froth 1/2 cup milk using a frother or heat in a saucepan over medium heat until steaming (do not boil). Add vanilla extract to the milk if desired.
    • Combine the espresso and frothed milk in a separate container, creating a latte-like mixture.
  3. Assemble the Drink:
    • Pour the matcha-rose mixture into the bottom of a clear glass.
    • Slowly pour the coffee-milk mixture over the back of a spoon to create a layered effect, allowing the matcha to remain distinct at the bottom.
    • For a “dirty” effect, gently swirl the glass to partially blend the layers, or leave as is for a striking presentation.
  4. Garnish and Serve:
    • Sprinkle a pinch of matcha powder or ground coffee on top.
    • Add a few dried rose petals for an elegant touch.
    • Serve immediately with a straw or spoon to mix as desired.

Tips

  • Adjust rose syrup or rose water to your preference; too much can overpower the drink.
  • For a colder version, chill the coffee and milk beforehand and pour over ice after adding the matcha layer.
  • Use ceremonial-grade matcha for a smoother, less bitter flavor.
  • If rose syrup is unavailable, make your own by simmering 1/2 cup sugar, 1/2 cup water, and 1 tbsp dried rose petals for 10 minutes, then strain.

Nutritional Information (Approximate, per serving)

  • Calories: 100-150 (varies by milk and sweetener)
  • Sugar: 5-10g (depending on syrup/honey)
  • Caffeine: ~100mg (from matcha and espresso combined)

Enjoy your Dirty Rose Matcha Coffee, a perfect blend of bold, floral, and creamy notes!