How to Make Dalgona Matcha Latte

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Matcha is an ingredient that has many health benefits and is a great alternative to caffeine in your daily life. Matcha is a Japanese invention and now has become accepted worldwide. Not only is it plant based, but those who are into Keto diet, can also try it with almond and soy alternatives. 

There was a lot of hue and cry over Dalgona Coffee. However, this is a variation with Matcha. This post brings you a recipe that you can easily do at home. it takes 10 mins and even faster if you have help. It tastes great and is an excellent solution for your coffee cravings. 

This recipe has egg white, so our plant based readers can use Aquafaba, which is the liquid you get from tinned chickpeas. when you whisk the liquid hard in a blender, it turns into a frothy foam. This recipe is by Candice and I am posting it only after trying it out. But in my case, I used egg whites. 

So here it is.....


  

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 mins
Cook Time0 mins
0 mins
Total Time10 mins
Course: Drinks
Cuisine: Japanese, Korean
 
Servings: 
 
Calories: 269kcal
 
Author: Candice

Equipment

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!

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 1/4 tsp 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