I love the internet for all of its creative ideas, let me tell you what! My friend Sara recently shared that ‘Dalgona Matcha Lattes’ were a thing, and so I obviously had to try it. I found multiple recipes with ingredients ranging from aquafaba to HWC to egg whites, but my comfort zone thanks to my previous keto days is HWC – so that’s what I went with! I also adjusted things a bit to my preferences, especially after trying 2 of the recipes I found and both not coming out very well.
Although I mainly share bookish stuff, I wrote a post about a month ago with the recipe I used in my Dalgona Coffee recipe since I was really missing coffee shops during quarantine time. My friends seemed to love trying it out, so I thought this new twist on it could be fun!
INGREDIENTS:
- 1 tbsp matcha green tea powder
- 1 tbsp granulated sugar
- 1 tbsp hot milk
- 4 tbsp cold heavy whipping cream
- 6 – 8 oz of cold milk
- Optional: 2 ice cubes!
DIRECTIONS:
- Add the matcha powder & sugar into a bowl, and then mix the hot milk in. Stir until the sugar is dissolved and you’re left with a clumpless liquid.
- Using a whisk/mixer, mix your HWC into your matcha concoction. I used my hand mixer with a whisk attachment on medium-high speed for about 3-4 minutes, and was left with this soft, cloudlike consistency – so soft and such a pretty color!
- Spoon the matcha mixture onto your cup of milk, and enjoy!
Please let me know if you try this one! I’d love to hear your thoughts!
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