Dalgona Matcha Latte

Trim Healthy Mama (Fuel Pull / S ) / Keto / Low Carb / Sugar Free

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I would like to introduce you to Dalgona Matcha Latte! If you have tried the Dalgona Coffee you know how fabulous it is….here is another dreamy option with the same smooth and delicious taste.

Dalgona Hot Chocolate is yet another option – it’s a fancier version of hot chocolate, it’s much deeper in flavor and smother in taste.

I decided to test 3 different ways / methods to make the fabulous Dalgona Matcha Latte using aquafaba, egg whites and heavy cream, I will call it the base of the latte.

Matcha

Not ALL matcha is created equally, I had to learn this the hard way. You are better off paying a little more right off the bat rather than buying a cheaper brand and not enjoying it. This is by far my favorite brand of matcha to use. Matcha doesn’t only taste good but it’s also good for you. it’s

• packed with antioxidants
• boosts metabolism
• calms the body
• rich in fiber

Aquafaba

Aquafaba is the water or brine you find in canned chickpeas. It’s most popular in vegan dishes. It’s a great substitute for egg whites and can be used as a thickening agent.

Egg whites

We all know that eggs are packed with nutrition but eating any part of an egg raw can possibly present risks – eggs do carry bacteria, although low but risk is still there. To minimize the risk use pasteurized egg whites.

Heavy Cream

Heavy cream, is the thick part of the milk that rises to the top due to its high fat content. It is most used for making whipped cream and my favorite to frost cakes with, I’m not big on buttercream frosting.

Here is how each base stood up to the whipping process.

Ingredients

• 2 tbsp of base (aquafaba, egg whites or heavy cream)
• 1 tsp matcha
• 1 tsp pyure
• 1 cup cashew milk (or any milk)

Instructions

1. In a narrow bottom cup or glass add 2 tbsp of base (either aquafaba, egg whites or heavy cream*).

*if you are using heavy cream as your base – you can add the matcha and sweetener right away. For the other two methods the base MUST be whipped separately.

2. Use an electric whisk to whip your base into stiff peaks. A handheld mixer with one beater attachment will also work. An immersion blender will not work.

Egg whites whipped the highest, aquafaba took the longest, the heavy cream whipped the quickest but didn’t have the height the other two had.

3. Add matcha and sweetener, run the whisk on high for another 15-20 seconds.

4. Top your cup of milk with the whipped matcha. I prefer a hot Dalgona Matcha Latte.

Enjoy!

If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites. 

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