Kat's Kitchen

Starbucks just introduced a brand new drink that’s already turning heads: the Iced Dubai Chocolate Matcha. It’s rich, nutty, lightly sweet, and layered with creamy matcha, pistachio syrup, and a chocolatey cold foam finished with a brown butter topping.

This drink is part of the same flavor lineup as my Starbucks Iced Dubai Chocolate Mocha recipe, so if you love that one, you’re going to love this matcha twist.

As soon as I saw this drink hit the menu, I knew it would be perfect to recreate at home. Not only is it stunning to look at, but it’s surprisingly simple to make and much more affordable when you DIY it in your own kitchen.

Let’s break it down and make it together.

What Is the Dubai Chocolate Matcha?

This iced matcha latte is inspired by dessert-like Middle Eastern flavor pairings: pistachio, chocolate, and buttery richness, all layered over smooth matcha. Starbucks’ version features:

• A pistachio-sweetened iced matcha base
• Creamy milk for balance
• A rich chocolate cream cold foam on top
• A subtle brown butter finish

The result is a drink that feels luxurious without being overly sweet.

Matcha Tools

Matcha Bowl: This is where you’ll add the matcha powder and hot water.

Bamboo Whisk and Scoop: You’ll need a scoop to scoop out the matcha from it’s container and into your matcha bowl. The whisk is used to whisk the matcha and hot water together to get it nice and frothy.

Sifter: This tool helps break down any clumps in the matcha powder, ensuring a consistent and velvety texture in your latte. Simply scoop your matcha powder into the sifter and gently push the matcha powder through to break up any clumps.

Kettle: Electric kettles are great for heating up water for your matcha drinks, and some allow you to select the exact temperature you’d like.

Handheld Milk Frother: If you don’t have a whisk, you can use a milk frother to combine the matcha powder and hot water. You’ll also need a good handheld milk frother to create the cold foam for this drink.

Ingredients You’ll Need

For the Iced Matcha Latte

• 2 grams matcha powder
• 1½ ounces hot water
• 1½ tablespoons pistachio sauce
• 6-8 ounces 2% milk, or your milk of choice
• Ice

For the Chocolate Cream Cold Foam

• 1 tablespoon chocolate malt powder
• 2 tablespoons 2% milk
• 3 tablespoons heavy cream

Topping

• McCormick Brown Butter Seasoning

How to Make the Starbucks Iced Dubai Chocolate Matcha at Home

1. Prepare the matcha

Prepare your hot water using a kettle, the microwave, or the stove. You want the water to be hot but not boiling, about 175 degrees Fahrenheit.

Place your matcha sifter over the top of your matcha bowl. Using a matcha scoop, scoop the matcha powder into the sifter over the bowl. Use the back of the scoop to gently push the matcha powder through the sifter.

Pour the warm water over the top of the sifted matcha. Use a bamboo whisk to whisk the matcha and warm water together. You want to make back-and-forth motions with your bamboo whisk (an M or W motion). Whisk the matcha and hot water until no clumps remain, and the matcha is nice and frothy (about 1-2 minutes).

ALTERNATIVELY, IF YOU DO NOT HAVE A WHISK: Combine the matcha powder and hot water in a heat-proof cup and mix together with a handheld milk frother until the powder is dissolved and the mixture is frothy.

2. Make the iced matcha latte

To a cocktail shaker, add the pistachio sauce, prepared matcha, milk, and ice. Add the lid, and shake vigorously until chilled and frothy, then pour the iced matcha latte into a drinking glass.

3. Prepare the chocolate cream cold foam

In a separate cup, combine the chocolate malt powder, milk, and heavy cream. Use a handheld milk frother to froth until thick, creamy, and pourable.

4. Top and enjoy!

Gently pour the chocolate cream cold foam over the iced matcha latte. Finish with a light sprinkle of McCormick Brown Butter Seasoning on top, and enjoy!

Tips for the Best Flavor

• Use a good quality matcha for the smoothest taste and brightest color. Brands I like include Jade Leaf, Matcha Kari, and Ippodo.
• Sifting and whisking the matcha with helps eliminate clumps and creates a creamier texture.
• Measure and weigh out your ingredients each time to get a consistent matcha latte.

Customization Options

Dairy-Free:

• Use a pistachio syrup instead of sauce
• Use oat milk or almond milk instead of 2% milk
• Substitute with dairy-free heavy cream in the cold foam.
• Use cacao powder instead of chocolate malt powder in the cold foam. (I recommend using a sugar free vanilla syrup or sugar free pistachio syrup in the cold to help sweeten the cold foam if desired.)

Sugar-Free:

• Use a sugar-free pistachio syrup
• Use unsweetened cocoa or cacao powder for the cold foam instead of chocolate malt powder. (I recommend using a sugar free vanilla syrup or sugar free pistachio syrup to help sweeten the cold foam if desired.)

Hot Matcha Latte Version:

• Combine the pistachio sauce and prepared matcha in a mug, then add in steamed milk. Prepare the cold foam and pour over the hot matcha latte. Top with brown butter seasoning.

• Starbucks Iced Dubai Chocolate Mocha
• Starbucks Pistachio Cream Cold Brew
• Starbucks Pistachio Latte
• Starbucks Pistachio Cortado
• Starbucks Pistachio Frappuccino
• Homemade Starbucks Pistachio Sauce
• Homemade Pistachio Syrup

Final Thoughts

This Starbucks Iced Dubai Chocolate Matcha is creamy, nutty, and just indulgent enough — the kind of drink that feels like a treat but still refreshing. Making it at home lets you control the sweetness, adjust the matcha strength, and enjoy it anytime without the café price tag.

If you love matcha and dessert-inspired coffee shop drinks, this one is absolutely worth trying.

Starbucks Iced Dubai Chocolate Matcha

Recreate the Starbucks Iced Dubai Chocolate Matcha at home with this easy copycat recipe. Made with pistachio matcha, creamy milk, and a rich chocolate cream cold foam, it’s indulgent, smooth, and coffee shop–worthy.

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Course: Drinks

Keyword: Cold Foam, Matcha, Starbucks

Prep Time: 5 minutes minutes

Servings: 1

Author: katerinafaith

Equipment

• Matcha Sifter
• Matcha Bowl
• Matcha Scoop
• Matcha Whisk
• Handheld Milk Frother
• 8 ounce mason jar
• 16 ounce glass
• Electric Kettle

Ingredients

Matcha Latte

• 2 grams matcha powder
• 1 ½ ounces hot water
• 1 ½ tablespoons Homemade Starbucks Pistachio Sauce or store-bought
• 6-8 ounces 2% milk or milk of choice
• Ice cubes

Chocolate Cream Cold Foam

• 1 tablespoon chocolate malt powder
• 2 tablespoons 2% milk
• 3 tablespoons heavy cream

Topping

• McCormick Brown Butter Seasoning measure with your heart

Instructions

• Prepare your hot water using a kettle, the microwave, or the stove. You want the water to be hot but not boiling, about 175 degrees Fahrenheit.
• Place your matcha sifter over the top of your matcha bowl. Using a matcha scoop, scoop the matcha powder into the sifter over the bowl. Use the back of the scoop to gently push the matcha powder through the sifter.
• Pour the warm water over the top of the sifted matcha. Use a bamboo whisk to whisk the matcha and warm water together. You want to make back-and-forth motions with your bamboo whisk (an M or W motion). Whisk the matcha and hot water until no clumps remain, and the matcha is nice and frothy (about 1-2 minutes).
• ALTERNATIVELY, IF YOU DO NOT HAVE A WHISK: Combine the matcha powder and hot water in a heat-proof cup and mix together with a handheld milk frother until the powder is dissolved and the mixture is frothy.
• To a cocktail shaker, add the pistachio sauce, prepared matcha, the milk, and ice. Add the lid, and shake vigorously until chilled and frothy, then pour the iced matcha latte into a drinking glass.
• In a separate cup, combine the chocolate malt powder, milk, and heavy cream. Use a handheld milk frother to froth until thick, creamy, and pourable.
• Gently pour the chocolate cream cold foam over the iced matcha latte. Finish with a light sprinkle of McCormick Brown Butter Seasoning on top, and enjoy!