Dalgona Coffee but with a matcha twist! This Iced Matcha Dalgona Latte combines iced plant milk topped with matcha foam for one easy, fun, flavorful morning latte!
Dal-what?! Ya, trust me, I didn’t have a clue what it was either. I think it’s a result of people being bored during quarantine, but Dalgona Coffee is all the craze right now! Currently the big trend in Korea that made its way into America, Dalgona is a cold latte drink that combines cold milk topped with bittersweet coffee foam, kinda like a reverse cappuccino. You take instant coffee, combine it with sugar and water and whip it until you get a gorgeous coffee foam. Mindblowing what people come up with, eh?! I actually didn’t have any instant coffee on hand, because well, #stayinghome, I decided to try something else because I was SUPER curious about his new trendy drink and just couldn’t wait. So I gave Dalgona Coffee an upgrade in my opinion, and I can foresee this Iced Matcha Dalgona Latte being in my morning routine all summer long!
So here’s how this went down. First I put matcha powder (way too much of it) in my kitchen aid mixer bowl with maple syrup and water. Anxiously awaiting for it to magically fluff up into this gorgeous foam, only that didn’t happen. Bummer! But me being the determined person that I am, or more like obsessed-until- I-complete-what-I-set-my-mind-to, I just had to jump on this cool, funky train. By the looks of it, you might say mission accomplished! But does it taste good too?! The answer is YES! Like, I’m totally hip now right?! Haha This whole Friday morning culinary experiement blew my mind and I’m so super excited to share this Iced Matcha Dalgona Latte with you 🙂
So, how did I do it? What concoction did I whip up? Literally.
☆ matcha powder
☆ sugar (I used monk fruit sweetener to keep it low sugar but you can use regular sugar)
☆ cream of tartar
and my secret ingredient…. aquafaba! Ok, now I’ve really lost you. Hang with me, people. If you’ve visited before, you’ll know how much I love aquafaba- the brine from a can of chickpeas. I use it in my recipes as an egg white replacement, it whips up just like egg whites would and keeps my recipes light and moist! Big fan here. In this recipe, you’d think matcha is the star, but it’s really aquafaba. So next time you open a can of chickpeas, don’t just throw the brine down the drain! Pssstt you can freeze it too!
To be honest, I wasn’t sure if this was even going to taste good. Kinda weird to think about eating matcha infused egg whites, so like why would this be any different? But friends, it was love at first sip! Not weird at all, becuase it’s NOT egg whites. It’s perfectly foamy, just the right amount of sweetness paired with the unsweetened plant milk, and such a different, fun way to enjoy matcha! I’m totally in the honeymoon phase still, but like I think this might be a love that lasts. I chose to pair my matcha foam with unsweetened hemp milk in this recipe, but you can use any plant-milk you’d like in this Iced Matcha Dalgona Latte! Dying to know what you guys think, so comment below, and if you are as curious as I was to try Dalgona, give this matcha version a try and tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles so we can swoon together!
- 3 tablespoons aquafaba
- 1/4 teaspoon cream of tartar
- 2 tablespoons sugar (I used monk fruit sugar but you can use organic cane sugar)
- 1 teaspoon matcha powder
- plant milk (I used unsweetened hemp milk)
- Using your Kitchen Aid or hand mixer, beat the aquafaba on high speed until it starts to foam up, about 5 minutes.
- Gently add the cream of tartar, sugar, and matcha powder and continue to beat until your foam is thick and glossy.
- Fill a mug/glass with ice and plant milk until it's about 3/4 full.
- Top with whipped matcha and enjoy!