You’ve all probably heard by now of the Dalgona Coffee trend, where you basically get to enjoy coffee-flavored whipped cream over milk (with the main ingredient being instant coffee). What you may not have heard of is the Matcha Dalgona. Besides the great taste, there are several benefits to switching to a Matcha Dalgona over Dalgona Coffee. One of the most important reasons is health.
Since Dalgona Coffee relies on dissolvable instant coffee, it’s using one of the lowest quality coffee types available. While it may taste great, many of you may have already experienced almost instant acid reflux or heartburn. This is because to make instant coffee, you have to brew the coffee, then it’s dehydrated, then you use the dehydrated crystals to remake the brewed coffee. The process winds up adding double the acrylamide of a cup of coffee.
Acrylamide can not only damage the nervous system but also increase the chance of cancer. For those of you who have experienced instant heartburn from Dalgona Coffee, it’s likely due to the fact that instant coffee necessarily uses lower quality coffee to keep it in an easy-to-access price range. The lower quality the coffee, the more likely you are to have heartburn.
Matcha, alternatively, actually has studies showing it can help prevent cancer and is great for your nervous/immune system and gives energy without jitters. This makes the Matcha Dalgona the perfect morning drink for those of you who want to start the morning off a little fancier.
This recipe will show you how to make a standard Matcha Dalgona and a Vegan Matcha Dalgona.
The recipe below is vegan for some extra health benefits, but I’ve also included the amount you need if you prefer to use egg whites or heavy cream.
To make your Matcha Dalgona, you can use any grade of matcha. I used our plain Culinary Matcha, but you can elevate this Dalgona with Premium or Ceremonial grade too. This recipe is made for single-serve but is easily multiplied if you want to make it for guests too.
Ingredients
- 2 teaspoons Organic Culinary Matcha
- 3 tablespoons Sugar
- 1/3 cup Aquafaba (you can get aquafaba by draining the liquid from any canned bean - garbanzo is the most common, but you can use black bean or kidney bean, it will just turn the Dalgona darker)
Directions
- Step One: Whisk the aquafaba separately until it becomes lighter and starts to foam a lot.
- Step Two: Add in your matcha and sugar. Stir carefully to combine (if you whisk at this stage instead of stirring, your powder will fling into the air, and we want to avoid wasting that).
- Step Three: Once all three are combined, start whisking heavily or use a hand mixer to whisk for 5 minutes.
- Step Four: Pour over your choice of alternative milk to serve.
Notes
If you choose to substitute Aquafaba for 2 egg whites instead, then you’ve changed the recipe to make a Low-Fat Matcha Dalgona (or Delgado Matcha Dalgona). ;)
If you choose to substitute the Aquafaba for heavy cream, then you’re making a standard Matcha Dalgona.
To make this Dalgona even easier, substitute the 3 tablespoons sugar and 2 teaspoons matcha for one of our Sweet Matchas! All you need is 1/3 cup of heavy cream (or aquafaba, or 2 eggs) and 3 tablespoons of Sweet Matcha. This way, you can even make flavored Dalgona Matchas!
(My favorite is a Dalgona Matcha Mocha, using our Sweet Matcha Cocoa!)
