Whipped Matcha Dalgona (No Egg, Hot or Iced)

Whipped Matcha Dalgona (No Egg, Hot or Iced)

Quick & easy recipe for matcha cream, also called matcha dalgona, with a complex but satisfyingly bittersweet flavor, perfect for sipping away the afternoon!

5 from 4 votes

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Course: Korean Recipes

Cuisine: Korean

Prep Time: 3

Total Time: 3

Servings:

Calories: 441kcal

Author: Max

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.

Notes

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).

Nutrition