Here at MatchaForMe we noticed a drink trending on social media called Dalgona. A few of our friends have been creating this drink at home themselves using instant coffee.
The drink is originally made with instant coffee, sugar, and hot water, combined till frothy. This drink is inspired by the Korean candy called Dalgona. Which is a honeycomb toffee that breaks easily when touched. It is a Korean street food also known as ppopgi (Sugar candy).
We have not personally tried this candy but at some point in our lives we will travel to Korea and try this fun Korean street food!
So, after reading about this popular beverage we had the “bright” idea of using matcha instead for all those matcha drinkers at home!
- 3 teaspoons of Matcha powder
- ½ cup of white sugar
- ½ cup of water
- 2 egg whites
- Clear glass
- Ice cubes
- Milk of your choice
- Reusable/biodegradable straw
How to make:
- Start by combining the sugar & water into a pot. Simmer for 3-4 minutes on medium-low heat. (so when bubbles start to form consistently)
- Prepare the egg whites by cracking the egg in half but DO NOT let the yellow yolk get inside your bowl. Begin by slowly transferring the yolk from egg shell to egg shell until all of the egg white is seperated.
- Then, either hand whisk or electric hand whisk the egg whites until it becomes a white fluffy cloud like substance. (on low speed if using electric hand mixer)
- After whisking the eggs begin adding the hot liquid sugar slowly while whisking. (the hot sugar will make the eggs safe to eat!)
- Once that is mixed add the 3 teaspoons of matcha powder until it is fully blended.
- Grab your glass & fill it with ice cubes halfway. Then, fill the cup with your choice of milk till there is about half an inch of space from the brim of the glass.
- Put your fluffy matcha cloud on top of your milk & smooth out if you want it to look pretty :p Plop your straw in your drink & ENJOY! Share your drink with friends & family!
We do realize there are vegans out there and would like to try this matcha version of dalgona as well.
Put a whole can of coconut cream in the fridge overnight, the next day remove the cream at the top separating it from the coconut water and whip up that cream instead of using egg whites!
It has a strong matcha flavor, with an earthy aftertaste. Depending on what milk you used it is very light and creamy. Perfect for a hot summer day! It’s a taste to be desired.
The matcha cloud looks thick resembling ice cream but it is surprisingly light & creamy. Would be a nice topping on some non dairy ice cream or pie!
Has a sweet matcha aroma with notes of earthiness.
We do hope this recipe was simple, easy, and fun for you!
We very much would LOVE to see your creations or if you have made your own version of this trendy drink!
Please feel absolutely butterfly free to share your experience creating this drink and/or pictures in the comment section below. 😀
We look forward to seeing & reading about your experience! 🙂