Copycat Dunkin Wicked Green Matcha Recipe

Ever try something once, then catch yourself thinking about it for days after? That was me with Dunkin’s Wicked Green Matcha. I grabbed it on a whim during a long road trip stop, half-asleep, just needed caffeine. One sip and I was fully awake. That sweet, velvety matcha. The brown sugar warmth. That toasted almond scent that hit you before the straw even touched your lips. It was like sipping matcha in a cozy café that also sold candy almonds at the counter.

Now it’s a seasonal drop, which means you either wait months or figure it out at home. I did the latter, and this homemade Wicked Green Matcha tastes just like the original. Sweet, nutty, bright green, and iced to perfection. Best part? You can tweak the sweetness, play with the milk, or even turn it into a frozen treat. Ready in 5 minutes. No drive-thru required.

How to Make Dunkin Wicked Green Matcha

Start by whisking sweetened matcha powder with a splash of hot water, this brings out the color and kills any chalky clumps. Then you stir in a little brown sugar syrup and toasted almond syrup (or extract), pour it over ice and milk, and shake. That’s it. The result is a cold, creamy matcha latte with warm caramel notes and a subtle nutty scent. It hits like the original but feels more customizable and even smoother when made fresh.

Nutrition Facts (per 16 oz serving)

• Calories: ~250
• Fat: 6 g
• Sugar: 30 g
• Protein: 6 g
• Caffeine: ~55 mg (depending on matcha quality)
• Carbs: 38 g

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1

• 1 cup whole milk (or any milk you prefer)
• 1 cup ice cubes
• 2 to 2½ teaspoons sweetened matcha powder (see homemade version below)
• 1 tablespoon brown sugar syrup (see below)
• ¼ to ½ teaspoon toasted almond syrup or 1 drop almond extract
• 2 tablespoons hot water (not boiling)

Tools You’ll Need

• Shaker cup or jar with lid
• Whisk or milk frother
• Measuring spoons
• Tall glass (16 oz)
• Straw

Instructions

1. Bloom the matcha (30 sec)

Add the matcha powder to your shaker or glass. Pour in the hot water and whisk briskly until smooth and vibrant. No clumps allowed.

2. Flavor it up (30 sec)

Add the brown sugar syrup and toasted almond syrup (or extract). Stir to combine. Taste and adjust almond if needed, go slow, it’s strong.

3. Add milk and ice (30 sec)

Pour in the milk, then add ice cubes. Seal the shaker and shake for 10 seconds until the drink turns frothy and cold.

4. Serve (1 min)

Pour into your favorite chilled glass. Optional but lovely: a tiny dusting of matcha on top or a swirl of frothed milk.

Optional: Make Your Own Ingredients

Sweetened Matcha Powder (Dunkin-style)

Mix and store airtight:

• 4 tbsp good culinary matcha
• 8 tbsp superfine sugar or caster sugar
• ¼ tsp fruit pectin (optional, for smoother texture)

Brown Sugar Syrup

Mix ½ cup hot water with ½ cup dark brown sugar. Stir until dissolved, cool, and store in the fridge. Keeps 2 weeks.

Tips

• Use whole milk for max creaminess (it’s what Dunkin uses).
• Don’t skip blooming the matcha, it gives better flavor and color.
• Shake with plenty of ice for that signature cold-foam finish.
• If your matcha tastes bitter, your powder might be too old or too ceremonial (not sweet enough).
• Almond extract is powerful. Use it gently or swap it for flavored syrup.

What to Serve With

Light & Refreshing

• Fruit skewers with kiwi, pineapple, and melon – The tropical acidity brightens up the sweet, nutty tones of the drink. It’s a mini vacation on a toothpick.
• Chilled cucumber salad – Hear me out. A lightly pickled cucumber ribbon salad with rice vinegar cuts through the creamy sweetness like a reset button for your palate.

Cozy & Sweet

• Matcha shortbread cookies – Double down on matcha with a crisp cookie to dunk. Look for ones with white chocolate bits or a buttery crumble.
• Cinnamon toast soldiers – Strips of cinnamon-sugar toast on soft white bread. Simple, nostalgic, and oddly perfect for matcha.
• Mini banana bread slices – The warm, mellow sweetness of banana bread plays like a rich bassline under this bright, green top note.

Savory Contrast

• Cheddar scones – The nutty almond in the drink complements a sharp cheddar bite. If you’ve never had green tea with cheese, you’re in for a surprise.
• Egg salad sandwich on sourdough – This is peak brunch pair-up: creamy, tangy egg salad against an iced green matcha. Works way better than you’d think.
• Toasted everything bagel with cream cheese – You need something salty and toasty to balance all that sweet creaminess. The sesame and garlic hit just right.

Variations

Frozen Wicked Matcha

Blend everything with 1 extra cup of ice until just thick. Serve right away. You get a matcha slushie that rivals the Dunkin frozen version, minus the sugar overload.

Oatmilk Wicked

Use oat milk instead of dairy for a slightly sweeter, extra creamy version. Works beautifully with almond notes.

Dirty Matcha

Add 1 shot of espresso before shaking. It turns into a Wicked Dirty Matcha Latte and the bitterness offsets the sweetness perfectly.

Vanilla Twist

Add ½ tsp vanilla extract or use vanilla almond milk. This gives you a bakery-style vibe, like a green tea almond cookie in liquid form.

Boozy Matcha

Add a shot of almond liqueur (like Disaronno) or Irish cream. Not exactly Dunkin approved, but very approved by me on a rainy Friday evening.

Ingredient Substitutes

Sweetened Matcha Powder

• Original: Dunkin-style sweetened matcha
• Substitutes: Sweet matcha from brands like Jade Leaf, matcha mixed with sugar at home, or ceremonial matcha with added syrup to balance

Brown Sugar Syrup

• Original: Homemade or store-bought
• Substitutes: Maple syrup, honey (will slightly change the profile), or plain cane syrup

Toasted Almond Syrup

• Original: Coffee syrup (Torani, Monin, etc.)
• Substitutes: Almond extract (1 drop = plenty), hazelnut syrup (if you like Nutella vibes), or leave it out for a pure matcha latte

Milk

• Original: Whole milk
• Substitutes: Oat milk (best alt), almond milk, soy milk, coconut milk for a tropical twist

Hot Water

• Original: To bloom matcha
• Substitutes: Warm milk works in a pinch, but hot water gives better texture and color

Ice

• Original: Cubed
• Substitutes: Crushed ice or coffee ice cubes for a little caffeine nudge

Honest Review

After a few tries and some serious almond extract restraint, this version of the Wicked Green Matcha really does the trick. The color is spot on, that electric, emerald green that makes you feel cooler just holding the glass. Texture-wise, it’s silky and creamy without going too thick, and the sweetness is exactly where it should be: not cloying, but definitely present.

The brown sugar brings a cozy depth, and the toasted almond? That’s what ties it all together. It gives the drink that unmistakable nutty perfume that hits your nose right before the matcha kicks in. I’d be lying if I said it was 100% identical to Dunkin’s version, there’s probably some mystery syrup or commercial blend magic happening behind the scenes, but flavor-wise? It nails the vibe. Especially with whole milk and a cold glass.

If you like matcha but want something dessert-like without going full milkshake, this is a perfect middle ground. I’ve already made it twice this week. Once as a pick-me-up, once just because I had almond syrup and wanted to show off. Totally worth keeping matcha stocked in the pantry for this alone.