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!
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.