You guys know that I was obsessed over making dalgona coffee, but I found an EVEN better version – dalgona matcha! Perfect for you non-coffee drinkers and matcha lovers out there!

DALGONA COFFE RECIPE HERE

Initially, I tried making whipped dalgona matcha the same way as the original dalgona coffee, but my matcha did NOT fluff up! Apparently, you need to add other agents to help it become whipped. I’ve heard of people whipping it without, but I haven’t been able to recreate it with the matcha I have at home.

Ways to Make Dalgona Matcha

1. Egg Whites

Mixing the egg whites essentially is creating a meringue, which will help keep the matcha’s fluffy texture. The idea of eating raw eggs initially seemed a little odd to me, but I actually liked this a little better than the taste of whipping cream! This version gave me a better fluffy, whipped texture.

Make sure the eggs you use are pasteurized as there is always a risk of eating raw eggs.

2. Heavy Cream / Heavy Whipping Cream

Adding matcha to heavy cream will also yield a whipped matcha texture. You can whisk 1/2 cup of heavy cream and follow the same directions as the egg whites version. If you try the heavy cream or heavy whipping cream, I would suggest using more matcha to give it more flavor and color. Add in extra matcha until the desired color is achieved.

This version is definitely very creamy. If you over-mix the whipping cream, just add in some extra heavy whipping cream to get it to the correct consistency.

3. Chickpea Liquid

I’ve been seeing some recent recipes using chickpea liquid from one can to create the whipped texture. This would be a great alternative for a vegan recipe or another use of your leftover chickpea liquid!

Mixer

I would highly recommend using a hand mixer in order to get the fluffy texture from the eggs. You could whisk it by hand, but it is definitely easier with a hand or stand mixer. You will mix for about 5 minutes to get the mixture to stiff peaks. Mix until you get to your desired consistency.

Matcha

I used from 1 teaspoon to 1 tablespoon of matcha. If you want a more pronounced matcha taste, use 1 tablespoon of matcha, otherwise, a good medium is 2 teaspoons. 1 tablespoon has a lot more matcha flavor and color, but you can get away with less. Add in matcha slowly so you can check the color profile and adjust to your own preference.

MATCHA RECOMMENDATIONS HERE [affiliate link]

Sweetness Level

Everyone has differing levels of sugar preference. I personally prefer less sweet, while my husband likes more sugar. You can either whisk the simple syrup with your egg whites OR add the simple syrup AFTER you have made the whipped matcha. Add a few tablespoons of the syrup after you have mixed your whipped matcha with your milk if you choose not to mix it in with your egg whites.

If you don’t use all your simple syrup, save it for your next drink!

• 

• 

These recipes will yield enough for about two cups of dalgona matcha:

I would love to know which dalgona matcha is your favorite or if you prefer the original dalgona coffee instead! My personal preference is the egg whites! If you have heavy cream, you can also make chocolate truffles to go along with your dalgona coffee.

I hope you guys enjoyed this recipe! Please PIN or share this with anyone who could use the matcha version of dalgona coffee!

• 

• 

Disclaimer:  This post contains affiliate links. We may receive a small commission from any purchases, but at no cost for you and it helps keep our site running.