Dalgona Matcha Recipe (Whipped Matcha Latte)

Dalgona matcha is a refreshing beverage that beautifully combines Korean dalgona and Japanese green tea. It is made from Japanese green tea powder, milk, sugar, water, and a frothing ingredient (mostly egg). The mixture is hand-beaten to create a deliciously frothy mixture, which is then added to cold or hot milk. 

The dalgona coffee went viral during the pandemic when people did not have the luxury of sipping delicious, professionally-made coffee in a cafe. The original beverage is a whipped caffeine drink that is made from coffee powder, sugar, hot water and milk. Today, the original beverage has evolved into many creative variations.

There are two ways to make dalgona matcha—with and without eggs. We tested both and were pleased with the outcomes.

Our delicious recipe will tempt your taste buds and keep them asking for more. It is a quick and simple recipe that requires few ingredients. You can make it within 5 to 10 minutes. 

You can customise the whipped green tea in several ways to suit your palate and give you unique textures. Keep reading to learn our whipped Dalgona matcha recipe.

Jump to:

• What Is Dalgona Matcha?
• Dalgona Matcha Ingredients
• How To Make Dalgona Matcha
• Whipped Dalgona Matcha With No Egg
• Variations For Whipped Matcha Latte
• Dalgona Matcha Recipe (Whipped Matcha Latte)

What Is Dalgona Matcha?

Dalgona matcha consists of a green tea-infused frothy cream that is served on top of hot or cold milk. The frothy cream is typically made using eggs. However, you can make no-egg alternatives by using heavy cream or aquafaba.

In other words, the beverage is a combination of dalgona coffee and matcha latte. However, instead of coffee powder, you use Japanese green tea powder to make a fluffy and creamy concoction that is hard not to love. 

If you don’t know what matcha is, it is a special green tea powder that originated in East Asia but is now dear to the whole world. The leaves are ground into a powder that completely dissolves in water. As a result, it has a very strong and distinct taste. Also, it is important to note that it contains caffeine. 

This whipped matcha recipe has a calorie content of about 400-500 kcal per serving.

Dalgona Matcha Ingredients

You will need only a few ingredients for this simple whipped matcha recipe. These are Japanese green tea powder, milk, sugar, and a whipping agent such as egg white, heavy cream or aquafaba.

Matcha Powder

The key ingredient, Japanese green tea powder, is a popular cooking ingredient in many dessert recipes. But as we are not going to cook the powder, it is important to use high-quality powder.

We suggest ceremonial-grade matcha powder as it has a more vibrant colour, a finer texture, and a slightly sweeter flavour. It is also healthier with higher amounts of antioxidants. However, if you want to use culinary-grade Japanese green tea powder, that is fine too. Just note that the drink may turn out slightly more bitter.

Sugar

It is best to use powdered sugar, as it produces stable whipped matcha. But if you run out of powdered sugar or want to use granulated sugar, you can make a sugar syrup.

You can make the syrup in a pot or microwave. Take equal amounts of water and sugar. Heat it up in a microwave for 1 minute or put it on the stove and stir till the sugar dissolves completely. 

We also recommend using white sugar to make dalgona matcha. While brown sugar will be fine flavour-wise, the brown colour will dampen the green hue of the green tea powder.

If you want to avoid sugar completely, you can use honey, vanilla syrup, stevia, or maple syrup.

Milk

You can use regular cow’s milk with any fat content. You can use hot or cold milk, depending on your preference.

If you are going dairy-free or vegan-friendly, we recommend using coconut milk due to its thicker consistency (discussed further below). However, other plant-based substitutes, such as almond and oat milk, would do just fine too.

Frothing Agent

You will have to incorporate either heavy cream, egg white or aquafaba when using Japanese green tea to replace coffee. Instant coffee has gluten, which provides fluffiness on whipping. So here, you'll need to use these other frothing ingredients.

From our experience, heavy cream is the best alternative to make whipped matcha cream as it lends a rich and light creamy taste. And as we are working on the dalgona matcha no egg recipe, this is the one we will be using.

However, this green tea dessert is typically made with egg white. It helps create a fluffy and light foam or meringue. So, if you are up to it, you can use 3-4 eggs.

However, eating raw eggs poses a risk as they contain bacteria. So, you can also use pasteurized eggs or liquid egg white, as both are well-pasteurized and free of bacteria.

Another alternative is aquafaba, but we will discuss that later.

How To Make Dalgona Matcha

Here's how to go about our whipped matcha recipe.

First, whip the green tea powder and heavy cream together to form dalgona matcha foam. Do this in a small mixing bowl with a hand whisk or an electric milk frother.

However, please note that hand-held whisks may take a lot of time and energy to create the desired foam. You will have to whisk by hand for almost 10 minutes continuously. We suggest using an electric-powered whisk. It is easy to use and will only take 3-5 minutes. 

Gently stir in the sugar and keep whisking till the froth becomes stiff. Take a glass, add some ice cubes, and then add cold milk to it. If you want to make it a hot beverage, skip the ice and directly pour the hot milk into a glass. Spoon the dalgona matcha foam over the milk as the top layer.

If you have whipped extra or want to make a grab-and-go beverage that will save you some morning time, that is possible too. Store them in a refrigerator in a plastic or glass bottle. When you want to use it, whisk it for a minute or so and pour it over milk. Store it for a maximum of 5 days, or the cream may lose its taste and texture. 

Whipped Dalgona Matcha With No Egg

As mentioned, most recipes use egg white as the frothing ingredient. However, if you're going dalgona matcha with no egg recipes, you can try frothy ingredients like heavy cream, coconut cream, and aquafaba instead.

These alternatives are great options if you are allergic to eggs, vegan, or just do not want eggs in your drink. Since we have already discussed the details of dalgona matcha heavy cream, let’s now look at other variations.

Dalgona Matcha Coconut Cream

Coconut cream is the perfect ingredient if you are looking for a vegan dalgona matcha recipe.

The first step to this vegan recipe is to refrigerate the full-fat coconut milk overnight.

The next morning, you will observe that the cream has risen to the top, and the coconut water has stayed behind. Scoop out the cream, whip it, and use it as an egg-white alternative.

Whip the cream along with green tea till the froth is stiff. Add sugar or its alternative according to your taste and pour over the milk.

Dalgona matcha made from coconut cream is light, fluffy, creamy, and rich. It has a naturally sweet-coconut flavour that is refreshing. We recommend making it with cold milk and served with ice.

Aquafaba Dalgona Matcha

If you are a vegan or are allergic to eggs, the froth can also come from aquafaba. It will work the same as egg white but will be much healthier. 

Aquafaba is the thick liquid that oozes out when you soak or boil legumes like chickpeas, lentils, and beans. So, if you brought home a can of chickpeas, the water in the can is aquafaba.

How to make aquafaba dalgona matcha

To make a dalgona matcha recipe with aquafaba, whisk aquafaba in a bowl until it forms a frothy white mixture. Aquafaba requires a lot of whisking to achieve the desired consistency. So it is best to use an electric milk frother instead of metal whisks.

Also, you can achieve firmer peaks by using the cream of tartar. Add a ¼ teaspoon of cream of tartar for a stiffer peak. The content must increase to triple its original volume and not fall even when you turn the bowl upside down. This may take around 5-8 minutes, so be patient with whisking.

Add the desired amount of sugar and whisk further until stiff peaks form on your whisk. You can use granulated or powdered sugar, cane sugar, or maple syrup.

Now add green tea powder and whisk some more. Stop whisking when the powder has fully blended into the mixture. Take a cup, add milk, and pour the prepared whipped green foam.

With aquafaba dalgona matcha, you will have the same meringue texture that is obtained with egg whites. It also has a sweet and earthy taste.

You can either store aquafaba (Chickpea liquid) or whipped green tea or both in the fridge separately for 3 to 4 days. You can re-whip the whipped green tea and pour it over milk before consumption.

Variations For Whipped Matcha Latte

You can make this sweet beverage in different ways. Let’s take a look at some of the most common variations.

Matcha latte with Dalgona Matcha foam

One popular variation is to serve the whipped green tea foam over a matcha latte. To make this, you will have to complete an additional step of preparing a cup of green tea latte. 

Combining the whipped dalgona matcha and matcha latte creates a beverage with a more intense green tea flavour. While it may be too much for some, green tea lovers with fall in love with the robust earthy flavour of this variation. 

Dalgona Coffee With Whipped Matcha Foam 

This variation mixes the original Korean beverage with the green tea version. It results in a more complex flavour akin to a dirty matcha drink. 

To make this variation, you will have to prepare two different whipped dalgona, one made of coffee and the other made of green tea powder. Once you’ve made both foams, pour them over a cup of milk of your choice.

Coconut Milk

If you want to go completely vegan, we recommend using coconut cream as the frothing agent and coconut milk as the drink’s base. Mix coconut cream, green tea powder, and sugar to form a stiff foam and pour it over a glass of iced coconut milk. 

The dalgona matcha prepared this way infuses the natural sweetness of coconut. This adds a nuanced flavour to the beverage and makes it more refreshing too.

Maple Syrup

As we have seen, recipes usually include a sweetener to balance the naturally bitter taste of powdered tea. While most use sugar, maple syrup is a great alternative. It has a natural fragrance and an intense sweet flavour that complements the earthiness of green tea.

To make the recipe, whip the frothing ingredient until you attain the desired consistency. Add maple syrup and whip for another 2 to 3 minutes. Add Japanese green tea and mix further. Pour the froth over cold or hot milk and enjoy.

If you loved our Dalgona matcha latte, do not forget to follow Honest Food Talks on Instagram @honestfoodtalks for more recipes!