The Bandoeng’22 Iced Matcha Espresso

The Bandoeng’22 Iced Matcha Espresso is a refreshing fusion of coffee and matcha with a tropical twist. By combining the earthy character of Japanese matcha with the rich intensity of espresso and the aromatic sweetness of pandan liqueur, this drink bridges the worlds of coffee culture and modern cocktails.

The result is a layered beverage that is both energizing and refreshing. Creamy matcha, bold espresso and fragrant pandan create a unique flavour combination that feels both contemporary and distinctly Asian.

Iced Pandan Matcha Espresso Cocktail Recipe

Ingredients

• 30 ml Bandoeng’22 Pandan Liqueur

• 1 shot espresso

• 1 tsp matcha powder

• 150 ml milk (or plant-based milk)

• ice cubes

Garnish

• light dusting of matcha powder

Preparation

1. Prepare a fresh shot of espresso and allow it to cool slightly.

2. Whisk the matcha powder with a small amount of hot water until smooth.

3. Fill a tall glass with ice.

4. Add the milk and Bandoeng’22 Pandan Liqueur.

5. Pour the espresso and matcha mixture over the drink.

6. Stir gently and finish with a light dusting of matcha.

Why matcha, coffee and pandan work together

Matcha has a naturally earthy, slightly sweet flavour that pairs surprisingly well with coffee. When combined with pandan liqueur, the drink gains an aromatic layer with subtle notes of vanilla and coconut. The result is a balanced drink where the bitterness of coffee, the creaminess of matcha and the fragrance of pandan complement each other beautifully.

Interested in more Pandan Liqueur cocktail recipes?

Discover more of our favorite pandan cocktails we call the Bandoeng’22 Pandan Liqueur Perfect Serves; Pandan Spritz, Pandan Sour, Pandan Coconut Mule or Pandan Gimlet

Food pairing

The Bandoeng’22 Iced Matcha Espresso pairs beautifully with Asian desserts and lightly sweet pastries.

• matcha cake
• pandan desserts
• mochi
• coconut sweets

The earthy notes of matcha balance sweet flavours, while the aromatic pandan complements coconut and vanilla elements often found in Southeast Asian desserts.