Low-Calorie/ Recipes

Easy Creamy Dalgona Matcha Latte

This Easy Creamy Dalgona Matcha Latte is a coffee-free healthier twist on the popular Dalgona coffee craze. This whipped matcha recipe is perfect for non-coffee drinkers!

Easy Creamy Dalgona Matcha Latte




So this dalgona coffee trend is really going crazy, isn’t it! I’m seeing it all over Social Media, it’s on YouTube and people are loving it! And I am afraid I am also in that group of people! Haha! Be aware, I shall be posting quite a lot of different Dalgona types of styles!

But first things first…what about all of us non-coffee drinkers? We have no way of enjoying this delicious drink!

Easy Creamy Dalgona Matcha Latte

Until that gave me an idea…MATCHA! I bought some matcha from a health food shop couple of weeks back, since it was seriously reduced in price, and just left it in the cupboard… so… can we make dalgona matcha? Is it possible? Turns out it is possible to make a whipped matcha latte, but the recipe is a bit different than the coffee version. It took me a few tries, but I’m excited to share the process with you and teach you how to make it!\

What is Dalgona Coffee?

Okay, first we gotta talk about dalgona coffee. This is actually something that’s been around for quite a while, but just recently got popular – thanks to TikTok. Dalgona coffee is a coffee drink made of whipped coffee that is poured on top of milk. It’s a popular drink in South Korea.

Dalgona coffee uses equal parts of instant coffee, sugar and boiling water. Usually, it’s 2 tablespoons of each.

Ingredients for Healthy Whipped Matcha

To make this recipe I realized we needed something that whipped up on its own that you could stir all the rest of the ingredients into. I did some searching and saw a lot of people using egg whites, but I needed a vegan version. So we’re using it… AQUAFABA! (we will get back to that in a minute)

This recipe is only 6 ingredients and makes 4 servings!

1.Chickpea liquid: you’ll drain a can of chickpeas into a bowl and use that liquid to make our “whipped” mixture.

2. Matcha powder: It’s important to use a good quality matcha, otherwise you may find the chickpea liquid taste quite strongly!

3.Coconut sugar: my sweetener of choice since it’s a healthier alternative to any other processed sugars

4.Hot water: to melt the sugar crystals

5.Vanilia Extract: to add more flavor and reduce the aquafaba flavor.

6.Almond milk: for the latte part and what we’ll pour our matcha over.

Whip the chickpea liquid (aquafaba) until It gets white and fluffy. Add the Matcha flavouring, whip once again, and top the cream onto your cold milk!

Do let me know how you found this Easy Creamy Dalgona Matcha Latte though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, or Facebook! I love seeing what my lovely readers think of my recipes!

 

Ingredients:

Liquid from 1 (15oz/400g) can/tin of chickpeas (also known as Aquafaba)

1 tablespoon matcha powder

1/2 tsp of vanilla extract

2 tablespoons coconut sugar

2 tablespoons boiling water

4 cups almond milk or any dairy-free milk you like

Method:

1. Add the chickpea liquid into a stand mixer (or bowl). Using the whisk attachment, beat the liquid until it forms stiff peaks. It should take about a minute or two.

2. In a separate bowl, whisk together the matcha, coconut sugar, vanilla, and boiling water to try and dissolve the sugar crystals as much as possible.

Once dissolved, turn the mixer back on medium speed and slowly pour the matcha-sugar mixture into the bowl. Beat together until everything is combined. It should turn nice and green!

3. Fill your glasses with ice and top each with 1 cup of almond milk/any dairy-free milk you like. Top with the whipped matcha, give it a quick stir, and enjoy!

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2 Comments

  • Reply
    Fire
    24 December 2020 at 7h14

    When do you add the vanilla? I don’t see it in the recipe.

    • Reply
      elena
      24 December 2020 at 13h24

      Thank you for spotting this. The recipe has been updated 🙂

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