Dalgona Matcha Iced Latte

I never thought I’d be asked by so many people to post the recipe for such a simple drink. But on second thought, there’s actually quite a lot to say about Dalgona Matcha and there are number of ways to prepare it, too!

First of all, let’s get one thing straight: All these beautiful photos of coffee and matcha whips that have been flooding the Internet are not Dalgona. Dalgona is actually a Korean type of honeycomb candy that does not contain coffee or tea. I might do another post about that later 🙂

Unlike Dalgona coffee, which primarily depends on a certain drying process of commercial, instant coffee granules to produce a thick, whipped foam, matcha powder is a natural product made of ground, green tea leaves and will need more than just sugar and water to whip it up into a stable ‘cream’.

There are two ways to go about this; there’s the delicious way and there’s a more health-conscious way.

Let’s start with the health-conscious approach in order to reap the benefits from the matcha tea.

  • Ingredients (for 2 servings):
    • 500ml of your favorite, unsweetened nut milk or lactose-free alternative
    • 1 pack of whipped cream powder (since this is the vegan version, we can’t use real whipping cream)
    • 125ml of cold water (for whipping up the cream powder)
    • 2 tsp of ceremonial grade matcha powder
    • You may use some honey (non-vegan) or brown sugar (vegan) to sweeten your latte, but this will dramatically increase the carb-content.
  • Method:
    1. Divide the nut milk by pouring it into 2 glasses. Chill them in the refrigerator.
    2. Add the water to the whipping cream powder in a bowl and beat with an electric mixer until it starts to thicken.
    3. Add the matcha powder to the whipped cream and beat again until you reach a very ribbony, soft-peak stage. Don’t over-whip, or you won’t be able to scoop your matcha cream nicely over the milk.
    4. Using an ice-cream scoop, gently ‘ladle’ the cream over the top of the milk. Sprinkle with some extra matcha powder to garnish and serve!

Now let’s make the better tasting one…

  • Ingredients (for 2 servings):
    • 500ml of milk (any type of milk even nut or rice milk if you like)
    • 120ml of heavy whipping cream
    • 2 Tbsp powdered sugar
    • 2 tsp ceremonial grade matcha powder
    • 1 tsp vanilla extract
    • Sweetener of choice (just use sugar)
  • Method:
    1. Divide the milk by pouring it into 2 glasses. Chill them in the refrigerator.
    2. Add the powdered sugar to the whipping cream and whip it up until it starts to thicken.
    3. Add the matcha powder and vanilla extract to the whipped cream and beat again until you reach a very ribbony, soft-peak stage. Don’t over-whip, or you won’t be able to scoop your matcha cream nicely over the milk.
    4. Using an ice-cream scoop, gently ‘ladle’ the cream over the top of the milk. Sprinkle with some extra matcha powder to garnish and serve! Sweeten according to taste.

Remember to sift your matcha powder in both cases to avoid getting clumps of matcha powder in your cream. Always make sure that your matcha powder container is very dry and well sealed. Any moisture will ruin your whole batch.

I hope you get to enjoy this in the rising summer heat and remember to send me your photos 🙂

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