Whipped matcha latte, similar to Dalgona coffee, is an ultra thick and fluffy take on your morning matcha. Made dairy-free, refined sugar-free (and paleo and vegan friendly) with just a few ingredients, this is a lovely treat!
Have you guys seen Dalgona Coffee, which broke the internet a couple weeks ago?
In case this is the first you’ve heard of it, Dalgona Coffee is whipped coffee, made using 2 tablespoons instant coffee, 2 tablespoons granulated sugar, and 3 tablespoons boiling water whipped together with an electric hand mixer for 3-5 minutes until it’s super fluffy, kind of like whipped cream.
After whipping, the whipped coffee is poured on top of iced milk (some people use steamed milk for a hot version) for a glorious coffee treat.
You can also add chocolate syrup, Bailey’s and all sorts of goodies to make a mouth-watering delicious beverage.
The coffee recipe went viral on social media and blog posts not only because it’s absolutely delicious, but also because when in isolation, do as EVERYONE ELSE DOES, am I right?
As a former coffee addict, I was very tempted to join in on the fun, but I have committed to this matcha life as much as possible, since I seem to do much better without coffee.
You can see where this is going.
I decided to make a whipped matacha, or as I like to call it Matcha Dalgona, in order to enjoy the frothy beverage, myself. I even purchased a new electric hand whisk on Amazon to get the job done.
Ingredients for Whipped Matcha:
- Matcha: The main star of the show. Matcha is ground green tea leaves and makes an amazing latte for those who don’t drink coffee but love caffeine.
- Coconut Sugar: the less refined sugar for sweetening the beverage, taking the place of cane sugar.
- Beef Gelatin (optional): for keeping the matcha dalgona nice and fluffy and adding a nutrient boost. Remember, gelatin, like collagen, is amazing for your gut health.
Instead of instant coffee granules, we use matcha powder (I use Encha Ceremonial Grade Matcha, which I buy on Amazon, but if you have culinary grade, it will work too).
Rather than granulated sugar, I use coconut sugar. I also halve the amount of sugar, because even 1 tablespoon is almost too sweet for me.
In order to make the matcha ultra fluffy, I add beef gelatin, which helps maintain a uniformly frothy consistency. If you don’t have beef gelatin on hand, no sweat! You can still make a delicious whipped matcha without.
The whipped matcha gets poured over steamed non-dairy milk (or milk of choice) or iced milk, depending on if you want an iced beverage or warm beverage. What happens from here is between you and the whipped matcha 😉
How to Make Whipped Matcha:
Have a glass or mug of iced or steamed non-dairy milk ready for you for when you are finished whipping your matcha. I like using rice milk, but you can go with almond milk, cashew milk, coconut milk, soy milk, or regular cow’s milk if you aren’t intolerant.
Add the matcha powder, coconut sugar, and beef gelatin to a mug or measuring cup.
Add 3 tablespoons of boiling hot water.
Use an electric hand whisk (I use the Mueller Austria Ultra Stick) to vigorously whisk the matcha for 3 to 5 minutes. Note: this truly does take 3 to 5 minutes of whisking! If you don’t whisk for long enough, it won’t become fluffy.
Pour the whipped matcha into the glass with the milk. Sip and enjoy!
Recipe Adaptations:
- If you’re looking for a bigger caffeine jolt, use 1 teaspoon of matcha instead of ½ teaspoon.
- Use granulated sugar instead of coconut sugar.
- Omit the beef gelatin. The recipe will still work!
Bottoms up!
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Ingredients
- 1/2 tsp matcha powder
- 1 Tbsp coconut sugar
- 1 tsp beef gelatin, optional
Instructions
- Add the matcha powder, coconut sugar, beef gelatin (if using) and 3 tablespoons of boiling water to a mug or measuring cup.
- Use an electric hand whisk to vigorously whisk the matcha for 3 to 5 minutes. Note: this truly does take 3 to 5 minutes of whisking! If you don’t whisk for long enough, it won’t become fluffy.
- Pour the whipped matcha into a glass of chilled or steamed non-dairy milk. Sip and enjoy!
Stephanie
Monday 27th of April 2020
Whelp, kept whipping for longer than 5 minutes in the hope it would turn out, but sadly I'm left with an unappetizing brown liquid, it's brown from the coconut sugar and never came close to looking like yours. It's still all liquid with a few bubbles on top. Any thoughts as to why this wouldn't work out? I suspect there is too much water and not enough other ingredients as the ratios are way off from what is used for the coffee version.
Julia
Tuesday 28th of April 2020
Hi Stephanie,
Did you use culinary grade matcha? If so, I can see why it would turn out brown...I used coconut sugar and ceremonial grade matcha, and it turned out exactly as photographed. You want to use less matcha because it is more potent from a flavor and caffeine standpoint than Instant Coffee. If you're looking for a super powerful caffeinated drink, feel free to use more. What did you use for blending the ingreidnets?
Bonnie M.
Saturday 18th of April 2020
Avoid cow's milk if you're drinking matcha for health benefits. The protein content; the casein protein in cow's milk has been proven to inhibit the antioxidants in matcha. I make a similar matcha: I use a tall 16-oz cup & add hot water to a tsp of matcha powder. I froth it by using a battery-powered small hand frother. Instead of sugar, I use liquid Stevia. I heat about 2-3 oz of Oatmilk in the microwave, then froth that up as well and pour it into the matcha. Delicious!
Julia
Sunday 19th of April 2020
Right on, thanks for the input, Bonnie! xoxo
Katerina
Saturday 18th of April 2020
What a fabulous idea! I am not a coffee drinker so haven't gotten on the Dalgona coffee bandwagon but I could totally drink this! Love the inclusion of beef gelatin!
Julia
Saturday 18th of April 2020
Thank you, Katerina! Let me know if you try it! It's truly addicting. It has a really nice caramel-y flavor to it because of the coconut sugar. I sip it on top of steamed vanilla rice milk, and it is faaaaabulous! xoxo