Dalgona matcha takes the whipped-topping trick from dalgona coffee and applies it to matcha — whisking the green tea powder with sugar and hot water until it turns into a thick, frothy cloud that sits on top of cold or hot milk.
Ingredients
- 2 tsp culinary-grade matcha powder
- 2 tbsp granulated sugar (or to taste)
- 2-3 tbsp hot water
- 1 cup milk of choice
- Ice (for an iced version)
How to Make Dalgona Matcha
Step 1: Whisk — In a small bowl, combine the matcha powder, sugar, and hot water. Whisk vigorously (a hand-held milk frother makes this much faster) for 1-2 minutes until thick, pale green, and foamy — it should hold soft peaks.
Step 2: Prepare the Milk — Fill a glass with ice and pour in milk, leaving room at the top. For a hot version, warm the milk instead.
Step 3: Top — Spoon the whipped matcha over the milk so it sits on top rather than sinking in.
Step 4: Stir and Enjoy — Stir everything together right before drinking to blend the whipped matcha through the milk.
Tips for the Best Whip
- Use hot (not boiling) water — it dissolves the matcha better without turning bitter.
- Sift the matcha powder first if it's clumpy.
- A small electric frother whips this in under a minute; a whisk works too, just takes longer.
- Adjust sugar to taste — matcha is naturally slightly bitter, so this recipe leans a little sweet on purpose.
Dalgona matcha is a five-minute drink that looks like it took a lot more effort than it did. Once you've got the whipping technique down, it works just as well hot as it does iced.