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Dirty Blue Matcha Recipe


I really wanted to like blue matcha. The color is stunning. That deep, electric blue from butterfly pea flowers looks almost unreal in a glass. I whisked it the traditional way with hot water, frothed some milk, poured it over ice, and expected something with the same presence as green matcha.


Instead, it tasted… flat. Very light, almost like tinted water. Beautiful, yes. Bold, not quite.


Only for visual, tastes kinda flat...


So I stopped treating it like matcha and started treating it like an ingredient that needed support. That meant building body and aroma around it rather than expecting it to carry the drink on its own.


Coconut milk gave it richness, gula melaka added that deep caramel note, and a touch of vanilla and salt rounded everything out. Then came the espresso. Now the drink had structure. The blue matcha became more of a visual layer, while the coconut coffee did the heavy lifting in flavor.



This is why I call it a Dirty Blue Matcha. Not traditional, not pretending to be. It is a layered drink where earthy espresso meets creamy coconut and smoky palm sugar, with that dramatic blue swirl turning the whole thing into something you would never get from a café menu. Sometimes an ingredient is not meant to shout. It is meant to set the stage.



Ingredients:

(Serve 1)

  • Blue Matcha Layer:

  • Blue Matcha (Butterfly Pea Powder), 1 TSP

  • Hot Water (About 80 To 85°C), 40G

  • Coconut Base:

  • Coconut Milk, 200 g

  • Gula Melaka Syrup, 1 TBSP

  • Pure Vanilla Paste, Dash

  • Sea Salt, Pinch

  • Coffee:

  • Espresso, Double Shot Or Moka Pot Coffee

  • To Serve:

  • Ice, For Serving


Very Simple Steps:

  1. Prepare the Blue Matcha

  2. Add blue matcha powder into a bowl or chawan.

  3. Pour in the hot water.

  4. Whisk using a matcha whisk until fully dissolved, smooth, and foamy.

  5. Set aside. The color should be a deep vivid blue.

  6. Build the Coconut Body

  7. Stir in gula melaka syrup, vanilla paste, and a pinch of salt into the coconut milk.

  8. Warm the coconut milk mixture gently. Do not boil. Just heat until warm to the touch.

  9. Assemble the Drink

  10. Fill a serving glass with ice.

  11. Pour in the warm coconut milk mixture.

  12. Gently add the prepared blue matcha. You will start to see natural layering.

  13. Slowly pour the double shot of espresso over the top to create a gradient effect.

  14. Finish

  15. Lightly dust the surface with a little blue matcha powder if desired.

  16. Serve immediately and stir before drinking to combine all the layers.



This is not something I would drink every day, but as an occasional treat or when you want coffee to feel playful, it is absolutely worth trying. And honestly, Cinnamon Toast Crunch might be doing most of the heavy lifting here.


Flavor Notes:

Do not expect the blue matcha to taste like green matcha. Butterfly pea is naturally delicate and mostly floral. In this drink, it acts more like a visual and textural contrast while the coconut, palm sugar, and espresso create the flavor backbone.


Recipe Video:



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