This Dalgona Matcha Latte recipe is a sweet latte topped with whipped matcha foam – it’s delicious and it looks gorgeous! While 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 this incredible Dalgona Matcha Latte comes in.
Dalgona coffee recipes have 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.
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 to assist from the egg white (or aquafaba) when making Dalgona coffee since there is gluten in instant coffee.
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 has 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!
What Can I Add to Customize My Dalgona Latte?
Customize and invent your 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
How Long Does it Take to Make Whipped Matcha?
It only takes 10 minutes to whip up a frothy matcha cream. It’s quick, easy, and well worth the extra little bit of time to elevate your matcha.
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.) It’s 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.
More Matcha Recipes
Looking for more matcha? Check out ALL my favorite matcha desserts here or try these amazing recipes.
Or if you’re looking for something refreshing, you can find my favorite drinks here.
Dalgona Matcha Latte
Print Recipe SaveEquipment
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.
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!
This was amazing… loved it!!! It was very creamy
So glad to hear you enjoyed it, Lola!
This was amazing! Recipe was straightforward easy to follow and utterly delicious!!!!!
That makes me so happy to hear, Amanda… thank you!
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!
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.
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!
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.
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
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.
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.
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!
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!
Super easy and incredibly delicious!
I’m so happy to hear it, Lindsey…Enjoy!
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!