Dalgona Matcha

Kitty FloridoAugust 29, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Since March 16th our country has been in lockdown due to Covid-19, so we decided to upload our quarantine recipes to help inspire and give fresh ideas to our followers. We are going to be cooking a lot more at home, and ideas will run out fast. We are here to help! We have been sharing our recipes on Instagram Stories (then saved on highlights per recipe) and now we are posting them here so you can easily find them.

After the Dalgona Coffee, came the Dalgona Matcha. We got the inspo from Dzung Lewis from Honeysuckle and we whipped her recipe for matcha and absolutely loved it! This recipe differs from the Dalgona Coffee since it uses Whipped Cream to stabilize the matcha, so it’s a bit different texture than the coffee. This one is a bit richer and lighter. You can make the matcha flavor side as strong as you like.

You can find this Instagram Story here.

Kitty

Dalgona Matcha

Adapted from Honeysuckle
Makes two servings

Ingredients:
¼ cup of cold whipping cream
2 teaspoons of sugar
½ teaspoon of vanilla extract
1 teaspoon of matcha

Directions:

In the bowl of your mixer, add the cold whipping cream, sugar and vanilla.
Whip until you see soft ribbons. Add the matcha by sifting it on top and continue whipping until combined.
If you need to do so, stop the mixer and clean the sides of the bowl to make sure its combined.
To serve, add ice cubes to a tall glass, then add with milk and topped with the whipped matcha.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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