[Recipe] Dirty Misugaru Oat Latte

The "dirty latte" trend — a milky base topped with a shot of espresso that slowly sinks through the ice — has taken over coffee shops and TikTok alike. This version swaps the usual chai or matcha base for Misugaru, Korea's roasted grain powder, and pairs it with oat milk instead of dairy. The result is a naturally nutty, subtly sweet latte that doesn't need any added sugar.

Why Oat Milk?

If you've only ever mixed Misugaru with water or regular milk, oat milk is worth trying. Its natural sweetness rounds out the roasted grain flavor in a way water can't, and it's noticeably smoother than dairy milk without tasting overly rich. No added sugar required — the sweetness comes from the oat milk itself.

Ingredients

Makes 1 serving

• 2 packets of 15-grain roasted powder (Misugaru) (40g)
• 230 ml oat milk
• Ice
• 1 shot of espresso

Instructions

1. Whisk the Misugaru and oat milk together until smooth.
2. Fill a glass with ice.
3. Pour the Misugaru oat base over the ice.
4. Top with a shot of espresso and enjoy.

Getting the "Dirty" Layer Right

The visual appeal of a dirty latte comes from the espresso sitting on top before it mixes in, creating a layered look as it slowly sinks through the ice. To get this effect, make sure your Misugaru oat base is fully smooth and well-chilled before pouring the espresso shot on top — pour it gently over the back of a spoon if you want the cleanest layer.

3 Tips for the Best Glass

• Whisk thoroughly. Misugaru needs a real whisk or shake to dissolve fully in oat milk — a quick stir will leave it gritty.
• Chill your base before adding ice. A cold Misugaru oat base melts the ice more slowly, keeping the drink from getting watered down.
• Use a fresh espresso shot. Pulling it right before pouring keeps the temperature contrast that makes the "dirty" effect work — a shot that's sat out too long won't sink the same way.

Frequently Asked Questions

What does a "dirty" latte mean? "Dirty" refers to a milk-based drink topped with a shot of espresso poured on top rather than mixed in, creating a layered look as the espresso slowly sinks through the ice. It's the same idea behind a dirty chai or dirty matcha, applied here to a Misugaru base.

Can I make this without espresso? Yes — simply skip step 4 for a plain iced Misugaru oat latte. It won't have the "dirty" layered effect, but the flavor holds up well on its own.

Is oat milk necessary, or can I use another milk? Oat milk gives the most noticeable natural sweetness, but soy milk or regular milk both work if that's what you have on hand. The texture and sweetness level will vary slightly.

How much caffeine does this have? About the same as a standard espresso shot (roughly 63mg), since Misugaru itself is naturally caffeine-free.