I’m sure you’ve heard of dalgona coffee, the viral instant coffee drink that’s taking the internet by storm right now. This is the matcha version: iced milk with fluffy, dense, frothy, foamy matcha floating on top. People make dalgona matcha in three ways: with simply plain matcha, with egg whites, and with whipping cream. I prepared dalgona matcha with egg whites and whipping cream so you could compare the two and pick which way you want to make dalgona matcha at home today!
Dalgona matcha is essentially matcha milk with a frothy texture. It is based on the well-known dalgona coffee, which uses instant coffee. Dalgona matcha substitutes matcha or green tea powder for coffee.
Dalgona matcha is produced by beating egg whites or cream until thick and frothy with matcha powder and sugar. The fluffy matcha is then placed on top of iced (or heated) milk.
If you don’t want to use egg whites, you can substitute heavy whipping cream.
If you don’t want to use heavy whipping cream, you can substitute egg whites. Heavy whipping cream is your best bet if you don’t have any on hand. You may also use coconut cream if you’re comfortable with making it.
Sugar is preferable for the egg white mixture since it helps the meringue preserve its structure. If you make the whipped cream version, you can use any sweetener you choose.
Yes! Unlike dalgona coffee, I don’t advocate preparing this drink without a mixer because you’re effectively producing a meringue or whipped cream, and whipping egg whites or heavy cream by hand requires a lot of power. A stand mixer or a hand mixer will suffice.
You can use either hot or chilled milk; the choice is yours! I chose iced milk since it makes the milk last longer, and I need to stretch out my milk as much as possible. Also, iced beverages remind me of long, lingering afternoons at cafes, so I wanted to recreate that cafe experience at home. But, of course, hot matcha lattes are also fantastic!
You may add your whipped dalgona matcha on anything, including matcha or other nondairy milks like oat milk, almond milk, soy milk, cashew milk, and so on.
Dalgona matcha tastes similar to matcha milk, but with a thick, creamy, airy texture that is velvety and luscious. It’s sweet and has a wonderful matcha flavor.
That is entirely up to you! The egg dalgona matcha is velvetier and more delectable on the tongue, and the cream dalgona matcha is light yet rich and creamy. I enjoy the texture of the egg, but the flavor of the cream is better. I like the creamy matcha dalgona because it is quicker and easier to make, but it is all up to you!
2 large egg whites
1/4 cup sugar
1 tbsp matcha
Milk of choice
To make the simple syrup, combine 1/4 cup sugar and 1/4 cup hot water in a mixing bowl and stir until the sugar dissolves. Place aside.
In a mixing dish, combine the egg whites (either a regular bowl or the bowl of a stand mixer). Whip the eggs on high until they become foamy.
When the eggs are foamy, slowly drizzle in the simple syrup while continuing to beat on high. Whip the eggs until they begin to turn white and form soft peaks.
Sift the matcha powder over the eggs and whip on high until smooth and creamy. If you overwhip the eggs, they will stiffen and the dalgona matcha will not flow.
Fill two glasses halfway with ice and top with your preferred milk. Pour a fair amount of fluffy matcha into each glass. Before serving, thoroughly combine all ingredients.
1 cup heavy whipping cream cold
1/4 cup sugar
1 tbsp matcha
Milk of choice
In a mixing bowl, combine the cream, sugar, and matcha (either a regular bowl or the bowl of a stand mixer). Whip the cream on high until it forms soft peaks. If you overwhip, you'll end up with whipped cream instead of soft dalgona matcha cream.
Fill two glasses with ice and pour in your milk of choice. Top the glasses with a generous amount of fluffy matcha. Stir thoroughly before enjoying!
Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture. Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.