Creamy whipped topped caffeinated beverages need not be limited to coffee drinks only. With this recipe, you can just as easily whip up a fluffy and smooth Dalgona Matcha Latte and start your own TikTok trend. This egg-free version is made using a heavy cream base and matcha powder, then sweetened with sugar and vanilla.
How to Make Dalgona Matcha (Whipped Matcha)
I have spent many of my current hours at home trying to whip all kinds of new beverages since dalgona coffee first took the internet by storm. The creamy smooth and bitter strong whipped coffee quickly became a favorite of mine.
As my obsession began to grow I wondered if other beverages could be beaten into the same frothy consistency so I brought out my mixer and got to work. It took several tries and more than one recipe ended up working, however, there was only one I found to be equally delicious.
What is Dalgona Matcha?
If you’re familiar with dalgona coffee, which is a current social media craze then you might know the name “dalgona” comes from the spongy South Korean coffee candy. A dalgona matcha though is quite different from its bitter and highly-caffeinated cousin.
The whipped matcha latte version of this beverage has a similar frothy flavor-infused topping, which is spooned over iced or steamed milk. To achieve the smooth froth though this recipe requires heavy whipping cream.
What Does Dalgona Matcha Latte Taste Like?
Matcha alone has a bitter vegetal taste, but when whipped into the cream and sweetened with sugar and vanilla you get a strong green tea taste with a sugary sweet finish. The fluffy tea becomes a decadent drink when spooned on top of iced or steamed milk.
Ingredients in Dalgona Matcha Latte
- Heavy Whipping Cream
- Matcha Powder
- Vanilla Extract
How to Make Dalgona Matcha without Egg
Time needed: 6 minutes.
Below are the steps to make your own whipped matcha latte in minutes.
Place the heavy cream and matcha powder into a small mixing bowl and beat with a hand-held mixer or immersion blender on medium speed for 3 to 5 minutes, until stiff peaks form.
Gently stir in the sugar and vanilla extract after the cream has turned into stiff peaks.
Place ice cubes into a cup and pour the milk on top. Spoon the matcha cream over the milk and stir, if desired, for a more even flavor.
Can I Make a Dairy-Free Whipped Matcha Latte?
Absolutely! The base of this latte can be any type of milk or dairy-free milk you prefer. To make the matcha cream dairy-free substitute coconut milk for actual milk. You will need to place the coconut milk in the fridge overnight and carefully spoon the thick top layer off, making sure to leave the liquid portion out.
Do I Have to Use Sugar?
No. You do not have to include sugar in this recipe at all or you can use any sweetener you prefer. After whipping the cream and matcha powder you mix the sugar in. Therefore the amount of sugar can be increased or decreased.
Can You Whip the Matcha by Hand?
While it is entirely possible to hand beat cream into a froth-like consistency, it takes a while and lots of arm muscle. I highly recommend using a hand mixer or immersion blender to beat the ingredients into the whipped cream.
Can I Use any Kind of Milk?
Yes. Especially if you are trying to make a paleo or keto-friendly version you can swap the iced milk for your choice of non-dairy milk.
Can I Steam the Milk?
Yes. The matcha cream you’ll top the beverage with will be slightly room temperature but will work just as well on top of steamed milk.
How to Store the Matcha Cream
You can easily whip up a double or triple batch of the matcha cream. To store it place it in an air-tight container and store in the fridge for up to 3 days.
More Delicious Dalgona Recipes
- Whipped Coffee
- Indian Cappuccino
- Dalgona Dirty Chai: make the standard dalgona coffee by beating 1 tablespoon instant coffee, 1 tablespoon of sugar, and 1 tablespoon of water together. Then stir in chai tea powder after. Serve over iced coffee or milk.
- 1/4 cup Heavy Whipping Cream
- 2 tablespoons Matcha Powder
- 1 tablespoon Sugar
- 2 teaspoons Vanilla Extract
- 1/2 cup Ice
- 1 cup Milk
- Place the heavy cream and matcha powder into a small mixing bowl and beat with a hand-held mixer or immersion blender on medium speed for 3 to 5 minutes, until stiff peaks form.
- Gently stir in the sugar and vanilla extract after the cream has turned into stiff peaks.
- Place ice cubes into a cup and pour the milk on top. Spoon the matcha cream over the milk and stir, if desired, for a more even flavor.