A matcha latte is a sweet, creamy, comforting drink. Sometimes though, you want to step it up a little. Give it some flair. That's where the Dalgona Matcha Latte comes in. This Dalgona Matcha Latte recipe is a sweet latte topped with whipped matcha foam - it's delicious and it looks gorgeous!
What is Dalgona 'Whipped' Coffee?
Dalgona coffee recipes have recently taken the internet by storm, and inspired people to get creative with their at-home beverages. The name Dalgona is the South Korean word for a type of honeycomb candy. Dalgona coffee is a whipped coffee drink made by combining instant coffee granules, sugar and water. You whip them together until it has a whipped cream or meringue type consistency. Then, serve hot or cold with warm milk and you'll have a barista-style coffee drink.
What is Dalgona 'Whipped' Matcha?
My take on the Dalgona trend is a beautiful Dalgona Matcha Latte, which is made the same way but with some different ingredients. You create the matcha froth by combining egg white (or aquafaba if you like), sugar, and matcha powder.
Note: You don't need the extra froth assist from the egg white (or aquafaba) when making Dalgona coffee since there is gluten in instant coffee.
How Long Does it Take to Make Whipped Matcha?
It only takes 10 minutes to whip up a the frothy matcha cream. It's quick, easy and well worth the extra little bit of time to elevate your matcha.
What Can I Add to Customize My Dalgona Latte?
Customize and invent your own version of this latte with things like:
- a pinch of cinnamon or nutmeg powder
- edible essential oils like rose or lavender
- a slice of citrus fruit like orange
What is Aquafaba?
A very popular ingredient in vegan cuisine, aquafaba is the thick liquid that is produced after soaking legumes (like chickpeas, beans, lentils etc.) Its a great substitute for egg whites in many recipes.
Is it Safe to Eat Uncooked Egg White?
Eating any part of an egg raw can present a health and safety problem, as raw eggs do carry bacteria. If you'd rather not take the risk, buying eggs that have been pasteurized (look out for that on the label) or liquid egg whites in a carton, as these are always pasteurized, is a good compromise.
How to Make a Dalgona Matcha Latte
To make this frothy matcha treat, you will need the following:
Take your egg white (or aquafaba) in a bowl and whip the egg white until it is frothy and mostly a stiff, white texture. You can use a whisk, a hand mixer, or a handheld frother. A whisk may take a little longer to get the egg white to the right consistency!
Add in the sugar and continue to whip until stiff peaks form and it sticks to your whisk. See the image for a good example of stiff peak consistency.
Sift in the matcha powder (culinary grade), and thoroughly whisk it into the mixture until fully incorporated.
Add your chosen milk, dairy or non-dairy, to a cup. Top the milk with the whipped Dalgona Matcha. Sip, savor and enjoy!
More Matcha
Looking for more matcha? Check out this post with ALL my favorite matcha desserts and drinks like:
Or if you're looking for something refreshing, you can find my favorite drinks here.
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Dalgona Matcha Latte
Equipment
- Whisk, electric mixer, or frother.
Ingredients
- 1 egg white or 2 tbsp aquafaba (aka chickpea liquid)
- 1 tbsp sugar granulated white, turbinado, or cane
- 1 tsp matcha powder culinary grade
- 1 cup milk I used coconut milk, but any kind works
Instructions
- Whip the egg white (or aquafaba) until it is frothy and mostly stiff with a whisk, hand mixer, or handheld frother. Add the sugar and whip until stiff peaks form and it sticks to your whisk.
- Sift in the matcha powder. Whisk it in until incorporated.
- Add the milk to a cup. Top with the whipped matcha and enjoy!
This is genius! I tried it and it worked perfectly.
Yay! I'm so happy to hear it, Carrie!
A very special and perfect recipe this Summer over ice. Is super delicious, creamy and yum.
Thank you, Veena! Definitely delicious over ice!
The first picture stole my heart! Perfect whisk shot! Love the idea of making matcha latte and it came out great!
Glad to hear it came out great for you, Priya!
I haven’t seen this matcha spin on Dalgona coffee until now and I love matcha way more than coffee so this is now a go-to recipe for me. Thank you for providing so much helpful information in this post too!
I'm so excited to hear it's a go-to recipe for you, Salima! Thank you for your sweet words <3
Can't believe this is just 4 ingredients! It is totally delicious!
Glad to hear you thought it was as delicious as I do, Chris!
Now this is the perfect recipe for anyone in love with matcha latte. Thank you so much for sharing. That color is mesmerizing and it was so easy to make!
So glad to hear how easy it was for you to make, Mirlene!
This is so pretty and a very interesting take on the dalgona coffee craze. 🙂 Since I always have matcha stocked at home, I had to make this ASAP. Amazing! 🙂
Yay! Glad to hear you loved it, Anita!
Brilliant take on the traditional dalgona! I am not a coffee drinker so this totally had my heart! I used coconut sugar and it worked so great and was insanely delicious!
I'm so glad to hear it, Rylee...And thank you for sharing! Loved seeing your creation on Instagram!!
This was super simple to make and SO FREAKING DELICIOUS!! Seriously, this is the best matcha latte I’ve ever made / tasted. I drink matcha every day, but this was the first time I tried a dalgona matcha latte. This recipe was the perfect introduction for me. I made mine with aquafaba and it came out really good. Whisked it in my kitchenaid mixer for about 4 minutes and it came out with a great texture. The taste was perfect as well. Love it!
Thank you for these incredibly kind words, Mike! I am so happy you enjoyed it, and LOVE that it was your introduction to matcha lattes! That is really cool. And I loved seeing your creation on Instagram!
This is sooooo yummmmm!!! Matcha latte are my fav and this style is superb. Going to make again asap 🙂
So glad to hear it, Molly!
WOW, what a unique and beautiful take on Dalgona coffee. Matcha dalgona is an amazing idea and tastes amazing too. Thanks for the idea.
Thank you so much, Pavani! Glad to hear you liked it.
This was so delicious! Awesome idea. Followed your directions and it worked out perfectly!
Yay! So glad to hear it, Sarah! Thank you for the comment 🙂
Ooh what a splendid idea. I've had no success with aquafaba meringues as they collapse on cooking, but as this isn't cooked, it working perfectly. It looks so striking AND I adore this matcha.
I'm so happy to hear it, Choclette! I have had the same issue with baking aquafaba meringues... it's always a guess how much cream of tartar to add. Haven't perfected it yet! Glad you enjoyed this one.
Thank you Candice it was very delicious. I will try with spirulina powder?
Oooo! Good idea...Let me know how it goes!
This recipe works so well!!! So fluffy, creamy, and beautiful!! Such a fun way to enjoy a twist on matcha. The tips in the post are really helpful too!!
Thank you so much, Aimee... glad to hear you liked it!
Thanks Candice for sharing this amazing recipe. It Is delicious ? ???❤️??
So glad to hear you liked it, Mili!
This recipe is excellent! I made it with WAY less sugar (2TBSP for a triple batch) and it worked perfectly. I also tried it with honey, and again it was flawless. It's simple, quick and flexible. Try it ASAP!!!
I'm so happy to hear it, Asha! And love that it worked with honey. I would have guessed that it would be too heavy. Great to know!
Super easy and incredibly delicious!
I'm so happy to hear it, Lindsey...Enjoy!
Recipe was so simple and easy to follow - the additional notes made it even more accessible and made me feel like I was going in the right direction! Was super delicious and the perfect pick me up 🙂
So glad to hear you liked it, Molly... and most importantly, that it was easy to follow!
Love this recipe! It was super easy to make and tasted amazing- looking forward to making it again!
I'm so glad, Brendan... thank you so much for sharing. Enjoy!
Hi, can you use brown sugar as well?
Yes, you can. But I recommend mixing the brown sugar into the milk in the bottom instead of into the fluffy meringue-like top. The reason is that the brown sugar is quite heavy and can weigh down the floof.
This was so delicious, thank you for the recipe!! With the dalcona coffee recipe, I’m able to make a batch and use it over a few days. Do you know if matcha will do the same?
Great question, Tina! This matcha topping will last at least 24 hours in the refrigerator if it has been beaten well and is quite stiff. However, it will be best the first day. If it isn't beaten properly, it will weep/separate.
Great recipe, I look forward to trying it! Just a note though, instant coffee does not whip up because of the presence of gluten. Some brands may include gluten-containing ingredients for flavor, but instant coffee whips up due to the presence of naturally occuring proteins, trapped air molecules, and stabilizers like xanthan gum. Thanks again for the recipe!
Can't wait to see you make it, Mia! For those of you interested in reading more, these are the links I sent Mia over email when she asked about the gluten vs. stabilizers in instant coffee. As it turns out, SOME instant coffee does have gluten that acts as the stabilizer, but not all:
From Gluten Free Society
From Maine Health
From Dr. Ruscio Blog
Excerpt from Digestive Wellness for Children by Elizabeth Lipski
I was super excited to try but I followed the instructions exactly and the froth did not ship I whipped it for about 15 min straight and still just runny and bubbly
Hi Melanie. I am so sorry to hear it didn't whip up and was runny. What did you use to whip it? You have to be quite aggressive with a hand whisk and is much easier with an electric mixer.
Amazing! I made this with the chickpea water and oatmilk. It was sooo good (like I’m
not even vegan and it was unreal). Definitely making again tomorrow! I only had MCT Oil Matcha powder so the oil powder was quite heavy and weighed down the whipped chickpea water after I mixed it in but that didn’t matter. It was still soo creamy and delicious. New favourite drink!
Thank you so much for sharing, Amy! I'm glad to hear how much you liked it and with such fun adaptations. Enjoy!
HI if I use raw eggs, is it bad for me?
Hi Nichole. Great question! Eating any part of an egg raw can present a health and safety problem, as raw eggs do carry bacteria. If you’d rather not take the risk, buying eggs that have been pasteurized (look out for that on the label) or liquid egg whites in a carton, as these are always pasteurized, is a good compromise.
I'm sipping my morning matcha as we speak - I needed to try this whipped beauty and up my game!!
I'm so happy to hear it, Karen!
This was amazing! Recipe was straightforward easy to follow and utterly delicious!!!!!
That makes me so happy to hear, Amanda... thank you!
This was amazing... loved it!!! It was very creamy
So glad to hear you enjoyed it, Lola!
One thing I will say is that the consumption of pasteurized raw eggs does carry a risk. In the US, all commercially available eggs are pasteurized (required by law). I just had a son so I know all the rules... and for pregnant women (and same goes for any other immuno-compromised individual) raw eggs of any kind are a no-no.
Thank you for sharing, Olisa!
What did everyone else use for egg whites? I wasn’t sure about using egg whites, had never heard of the other stuff, so I bought a carton of pasteurized egg whites. My drink was an epic fail! After 20 minutes in the mixer and nothing resembling peaks or even foam, I pulled out the egg white carton to make sure I really bought egg whites. Right on the carton it says “These egg whites are pasteurized so should not be used for merengue - they will not form peaks.” Totally bummed but added the remaining ingredients and drank it anyway! Not nearly as fun or pretty!
Hi Rhonda,
I am so sorry to hear you used pasteurized egg whites that said "should not be used for merengue." Since it was not supposed to be used for meringue, it would also not work for this recipe.
I use an egg white from an egg. I separate the yolk from the white and use it. As raw eggs do carry bacteria, if that makes you uncomfortable then you can use aquafaba instead, which also works great.
I hope you can give this recipe another try with these tips so you can see what a successful version looks like.
And again, so sorry to hear you had a bad experience with the carton of pasteurized egg whites.
I have successfully made it. Everything is perfect. I love you recipe. Thanks you!
Yay! I am so glad to hear it. You're welcome!
I think it is a drinks perfect for hot summer. I will try to make it. Thanks you!
Can't wait to hear what you think!
Smooth, creamy, with a great caffeine kick. Just like in the fancy Korean cafes…
I'm so glad to hear it, Angelica... enjoy!
Look so fresh. I love matcha much, Thank you much for sharing this post!
Ideal for my weekend!
This makes me so happy to hear, Lisa... thanks for sharing!
This is perfect! I had extra egg whites from curing some yolks and made enough to give to my relatives. I wonder if I can turn this into meringue too...
So glad to hear it, Mia! I have tried to turn it into meringue and it works if you are making a raw meringue and torching it. Unfortunately, it collapses in the oven when baking if you don't use the cream of tartar. Let me know if you give it a try and how it turns out!
This recipe works perfectly (using egg white). I followed the instructions, using a stand mixer for the initial whipping of the egg. Definitely sifting the matcha made a big difference. I put this on top of a hot matcha latte, and the dalgona cream held up wonderfully! It reminded me of putting cold whipped cream on top of hot cocoa. I plan to make this for more hot and cold drinks in the future.
I'm so glad to hear it, John! And love that you're adding it on top of a matcha latte for extra matcha fun. Great idea!