Matcha Espresso Fusion Cocktail
This Matcha Espresso Fusion Cocktail layers earthy, mellow matcha over creamy oat or almond milk, then tops with bold espresso for a stunning, energizing, and visually layered drink—creamy, refreshing, and the best of both worlds for matcha and coffee lovers!
Equipment
- Matcha bowl (chawan)
- Chasen (bamboo whisk)
- Fine-mesh strainer
- Espresso machine or moka pot
- Tall glass
- Spoon
- Measuring tools
Ingredients
- 1 teaspoon ceremonial grade matcha powder
- 2 oz hot water not boiling, about 175°F
- 1 oz espresso freshly brewed
- 0.5 cup oat milk or almond milk
- 1 teaspoon maple syrup or honey optional, to taste
- 0.5 cup ice cubes
Instructions
- Sift matcha powder into a matcha bowl using a fine-mesh strainer.
- Add hot water, then whisk vigorously with a chasen until frothy and smooth.
- Fill a tall glass with ice cubes. Pour in oat or almond milk. If using maple syrup or honey, stir it in now.
- Slowly pour the prepared matcha over the milk and ice to create a green layer.
- Brew a shot of espresso, then gently pour it over the back of a spoon so it floats on top of the matcha layer, creating a distinct dark layer.
- Let the layers settle before sipping. Stir before drinking, if desired, for a creamy, energizing fusion!
Notes
Sifting matcha ensures smoothness. Use ceremonial grade for mellow, non-bitter flavor. Pour slowly over a spoon for clean layers. Adjust espresso and milk to preference. Maple syrup complements both matcha and coffee. Enjoy the antioxidant boost from matcha and the energy from espresso!