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    Home » Recipes » Drinks

    Dalgona Matcha Latte

    Published: Apr 3, 2020 Modified: Apr 3, 2020 by Candice This post may contain affiliate links.

    JUMP TO RECIPE PIN RECIPE

    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!

    Matcha foam on a whisk.

    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:

    Egg whites, matcha, and sugar in small bowls.

    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!

    Whisking egg whites in a bowl.

    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.

    Whisking egg whites and sugar in a bowl.

    Sift in the matcha powder (culinary grade), and thoroughly whisk it into the mixture until fully incorporated.

    Whipping matcha and egg whites in a bowl.

    Add your chosen milk, dairy or non-dairy, to a cup. Top the milk with the whipped Dalgona Matcha. Sip, savor and enjoy!

    Cup filled half way with coconut milk and topped with matcha foam.

    More Matcha

    Looking for more matcha? Check out this post with ALL my favorite matcha desserts and drinks like:

    • Matcha Affogato
    • Matcha Bubble Tea
    • Classic, Traditional Matcha
    • Matcha Ice Cream
    • Matcha Creme Brulee

    Or if you're looking for something refreshing, you can find my favorite drinks here.

    ★ Did you make this recipe? Please give it a star rating below!★

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    Print Recipe
    4.97 from 61 votes

    Dalgona Matcha Latte

    This Dalgona Matcha Latte recipe is a sweet latte topped with whipped matcha foam - it's delicious and it looks gorgeous!
    Prep Time10 minutes mins
    Cook Time0 minutes mins
    0 minutes mins
    Total Time10 minutes mins
    Course: Drinks
    Cuisine: Japanese, Korean
    Servings: 1
    Calories: 269kcal
    Author: Candice

    Equipment

    • Whisk, electric mixer, or frother.

    Ingredients

    • 1 egg white or 2 tablespoon aquafaba (aka chickpea liquid)
    • 1 tablespoon sugar granulated white, turbinado, or cane
    • 1 teaspoon 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!

    Notes

    Do not add the matcha powder until instructed or the egg whites will not properly whip. The tea leaves will weigh the mixture down too much to froth properly.
    Sugar: this recipe works best with fine, granulated sugar. But it also works with many other sugars. Make sure the egg white/aquafaba is stiff before adding the sugar, especially if using a heavy sugar like coconut sugar.
    Aquafaba is the liquid left when you strain chickpeas from a can. 
    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.
    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.
    When using aquafaba, adding ¼ teaspoon cream of tartar will get you firmer peaks in your mixture. It works great with and without, but if you prefer stiffer peaks, add the cream of tartar.

    Nutrition

    Calories: 269kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 155mg | Potassium: 371mg | Sugar: 36g | Vitamin A: 595IU | Calcium: 276mg | Iron: 1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    1. Howell

      January 05, 2021 at 1:38 am

      5 stars
      I just made this for my birthday morning tea, super delicious! Because it's cold here, I put the matcha whip on some heated up rice milk with some vanilla in it, and it worked sooooo well. The texture is FANTASTIC!!
      I look forward to making the chocolate version for my partner some time, since he doesn't like matcha.
      Thank you for the recipe!

      Reply
      • Candice

        January 05, 2021 at 2:06 pm

        Thank you so much for sharing, Howell... and happy birthday!

        Reply
    2. Um chile, anyways so

      November 24, 2020 at 10:29 pm

      I liked reading this recipe to pass my time! Might try it someday. Also can I replace the egg whites with heavy cream? I don't want to get salmonella since technically it's raw egg. =w=
      Thanks!

      Reply
      • Candice

        November 27, 2020 at 10:08 am

        You can! Know that it won't have the same floofy texture as the dalgona topping, but it will still be delicious. You can also use aquafaba if you don't want to use the raw egg meringue. Enjoy!

        Reply
      • Kirstine

        February 12, 2021 at 12:05 am

        If you use pasteurized egg whites, you will not get salmonella, but it will still have the same texture

        Reply
    3. Alison

      November 19, 2020 at 11:16 am

      Hi! To anyone worried about the egg white safety, I make mine by creating a simple syrup (boiling equal parts sugar:water, I use about 1/4 cup of each in a recipe for one egg white) and very slowly adding it to the whipped egg before adding the matcha. It's a technique very similar to making an Italian meringue, and the hot syrup makes the eggs safe to eat without deflating the air and cooking them. Hope this helps!

      Reply
      • Candice

        November 29, 2020 at 8:08 am

        Thanks for sharing, Alison!

        Reply
    4. John H

      September 04, 2020 at 4:14 pm

      5 stars
      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.

      Reply
      • Candice

        September 08, 2020 at 8:05 am

        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!

        Reply
    5. Mia

      August 25, 2020 at 1:46 am

      5 stars
      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...

      Reply
      • Candice

        August 26, 2020 at 7:45 am

        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!

        Reply
    6. Lisa

      August 19, 2020 at 2:51 am

      5 stars
      Look so fresh. I love matcha much, Thank you much for sharing this post!
      Ideal for my weekend!

      Reply
      • Candice

        August 19, 2020 at 9:17 am

        This makes me so happy to hear, Lisa... thanks for sharing!

        Reply
    7. Angelica

      August 16, 2020 at 7:36 pm

      5 stars
      Smooth, creamy, with a great caffeine kick. Just like in the fancy Korean cafes…

      Reply
      • Candice

        August 17, 2020 at 10:53 am

        I'm so glad to hear it, Angelica... enjoy!

        Reply
    8. Thegiftsports

      July 15, 2020 at 8:17 pm

      I think it is a drinks perfect for hot summer. I will try to make it. Thanks you!

      Reply
      • Candice

        July 17, 2020 at 8:37 am

        Can't wait to hear what you think!

        Reply
    9. Teetine

      July 15, 2020 at 8:14 pm

      I have successfully made it. Everything is perfect. I love you recipe. Thanks you!

      Reply
      • Candice

        July 17, 2020 at 8:37 am

        Yay! I am so glad to hear it. You're welcome!

        Reply
    10. Rhonda

      June 29, 2020 at 5:29 am

      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!

      Reply
      • Candice

        June 29, 2020 at 4:43 pm

        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.

        Reply
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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