You'll want to make this easy Dalgona Matcha Without Egg every week once you learn how quickly it comes together! With just 4 ingredients, in less than five minutes you'll have a homemade matcha dalgona, no egg or aquafaba required.
If you enjoy matcha desserts, you'll love my matcha smoothie and matcha buttercream!
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About this recipe
A Play on Korean Dalgona: much like the beloved honeycomb candy, this sweet beverage pays homage to the texture and flavor of the infamous dalgona froth that went viral at the start of 2020.
Household Favorite: my fiance is mildly obsessed with matcha, so when I think he needs an afternoon pick-me-up, often I'll 'whip' him up an iced matcha dalgona latte. If it's morning time, sometimes I'll make it a dirty matcha latte, but the creamy matcha foam topping has become a must in our house.
Great Source of Antioxidants: matcha powder's deep green color comes from the abundance of antioxidant phytochemicals (plant chemicals) it contains, meaning that when you enjoy a matcha beverage, more than just your taste buds will be thanking you.
Ingredients
Milk: you can use any type of milk; I like coconut or macadamia milk for a dairy-free option (and to lessen the lactose level, so I take fewer lactase pills!).
Matcha Powder: this high-quality green tea powder is originally from Japan, but is a popular flavor for desserts and drinks in Korea, as well. It's got a very earthy, complex flavor that's mildly bitter, so it's well-complemented by the added sugar and cream.
Heavy Cream: this forms the base for the matcha cream without eggs, or matcha foam if you opt for a vegan version using aquafaba. It adds heft and an underlying creaminess that I like much better than the type made with egg whites.
Sweetener: most people use regular sugar, but for less of a spike in blood sugar, you can try my favorite allulose-monk fruit blend, which taste just like sugar but with none of the calories.
How to make matcha dalgona without egg: step-by-step instructions
Step 1. Add the cream and matcha powder to a glass, then whip together with a hand beater or milk frother until there are no lumps left in the matcha.
Step 2. Once smooth, add the sugar and pinch of salt, and blend together until uniform, then whip into stiff peaks (about 1-2 minutes). Do not overbeat or the cream will start to separate into butter.
Step 3. Pour your milk into a separate glass (add ice, if desired), then carefully spoon on your whipped matcha cream and enjoy.
Recipe notes & tips
Whipping the Matcha Dalgona: for an easy matcha froth you'll want to whip the mixture with a hand-held mixer or a high-powered milk frother, the latter of which I use in my kitchen almost every week without issue.
Alternatives to Heavy Cream: to make a vegan matcha cream you can use coconut cream or aquafaba (chickpea water), though the most typical frothing factor for Japanese green tea foam is egg whites.
Sugar-Free Matcha Dalgona: while you can make this dalgona matcha without sugar by using erythritol or allulose, I do recommend making sure you give the matcha cream sufficient sitting time, so that the sweetener has enough time to dissolve (no need to use powdered sweeteners).
Matcha Dalgona FAQ
You can use sugar plus heavy cream, coconut cream, aquafaba (chickpea water), or egg whites to whip up an easy matcha foam at home.
Add a double shot of espresso or two ounces of very strongly-brewed coffee to the milk (& ice) before topping it with the matcha dalgona.
To make no egg matcha dalgona, all you need is either heavy cream or aquafaba, which act as emulsifiers & frothing agents to help keep the whipped matcha cream fluffy.
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📖 Recipe
Whipped Matcha Dalgona (No Egg, Hot or Iced)
Ingredients
- 1 Cup milk of choice
- ¼ Cup heavy cream
- 1 ½ Tablespoons sugar granulated or powdered
- ½ Tablespoon matcha powder
- pinch of salt
Instructions
- Add the cream and matcha powder to a glass, then whip together with a hand beater or milk frother until there are no lumps left in the matcha.
- Once smooth, add the sugar and pinch of salt, and blend together until uniform, then whip into stiff peaks (about 1-2 minutes). Do not overbeat or the cream will start to separate into butter.
- Pour your milk into a separate glass (add ice, if desired), then carefully spoon on your whipped matcha topping and enjoy.
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