Whipped Dalgona Matcha

Why You'll Love This Recipe

• Made with simple ingredients. This recipe requires just 3 basic ingredients to make, one of which is high-quality ceremonial-grade matcha.
• Easy to make. Great for those who are beginners at cooking with matcha.
• Vegan friendly. Many recipes online use egg whites, but today we're keeping it vegan and egg-free by using chickpea juice. I've used it to make vegan lemon meringue pie before and it whips up beautifully.
• No matcha whisk is required! Unlike when making an oat milk matcha latte, you don't need to mix the matcha using a bamboo whisk.
• Versatile. If you don't want to use aquafaba, I've included some variations on how to make dalgona matcha with egg whites, coconut cream, and heavy cream as well.

• Aqufaba: This is the liquid that comes from a can of chickpeas. It whips up like egg whites and has a neutral flavor so it's perfect for making this whipped Dalgona matcha. (Make sure to save the chickpeas for hummus without garlic or garam masala chickpea curry.) However, you can also use egg whites if you're not vegan, just make sure to use pasteurized eggs to avoid any potential risks associated with consuming raw eggs.
• Matcha powder: For best results, use ceremonial-grade matcha green tea. It has a vibrant green color and a smooth flavor and works better than culinary-grade matcha. While matcha still has caffeine, it's way less than coffee and it won't make you feel jittery.
• Granulated sugar: When tasting this recipe, I found that granulated or powdered sugar works best. I don't recommend using a liquid sweetener like maple syrup or agave as this will weigh down the aquafaba mixture. You can also make your own powdered sugar from scratch

See the recipe card below for the full list of ingredients and exact measurements.

Variations

• Egg whites: If you don't want to use the liquid from a can of chickpeas, you can use 1 egg white instead. Make sure it's cold so it whips up better.
• Coconut cream: Using 3 tablespoon of coconut cream is another alternative. If you can't find it in your local grocery store, you can refrigerate a can of coconut milk overnight and use the thick part that rises to the top, without the liquid. Save the liquid part for avocado smoothies or a coconut milkshake.
• Heavy cream: You can use 3 tablespoon of heavy cream if you don't care for your whipped matcha to be vegan or dairy-free. You'll need to beat it with a mixer as if you're making whipped cream.
• Vegan whipping cream: If you can find it, I suggest using ¼ cup of heavy whipping cream instead of aquafaba. Keep in mind this will produce a richer and creamier result.
• Cream of tartar: If you want to make your fluffy aquafaba mixture more stable, add ¼ teaspoon of cream or tartar. It's acidic and will help the proteins in the aquafaba bind together.

Dalgona Matcha Expert Tips

• Use good-quality matcha. For best results, use ceremonial grade matcha which is finely ground and known for its vibrant green color. This type of matcha is specifically made for drinking and will give your dalgona matcha a rich, authentic taste. Lower grades of matcha, like culinary grade, are more bitter and may not whip up as nicely.
• Beat the aquafaba until stiff peaks. Unlike egg whites, you cannot over-beat aquafaba. That's why I recommend beating it for 10 full minutes, or until you can flip the bowl upside down and it stays intact.
• Sift the matcha. Use a fine sifter to sift the matcha to make sure there are no big clumps.
• Serve immediately. This recipe is not suitable for make-ahead and is only fluffy for a few minutes. Make sure to serve it immediately after making it.

Recipe FAQs

Storage

This whipped dalgona matcha is best served right after making it, as it deflates after a couple of minutes.

It's not suitable for make-ahead and it's not freezer friendly.

More Matcha Recipes

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