How to Make Coffee and Matcha Dalgona

Ingredients

• 2 tablespoons Instant Coffee Granules (prefer a fine, high‑quality instant coffee)
• 3 tablespoons Granulated Sugar (2 tbsp for coffee version, 1 tbsp for matcha version)
• 2 tablespoons Hot Water (just off the boil, about 80‑85°C)
• 1 teaspoon Matcha Powder (high‑grade ceremonial grade preferred)
• 2 tablespoons Warm Water (added gradually to make a smooth paste)
• 0.25 cup Heavy Cream (chilled, for the matcha version)
• 2 cups Milk of Choice (whole milk recommended, can use plant‑based milk)
• as needed Ice Cubes (fill each glass halfway)

Instructions

1. Whip the Coffee Mixture

   In a mixing bowl combine 2 tbsp instant coffee, 2 tbsp granulated sugar, and 2 tbsp hot water. Using the electric hand mixer, beat on high speed for 2‑3 minutes until the mixture becomes thick, glossy, and forms soft peaks.

   Time: PT3M

2. Prepare the Matcha Paste

   In a separate bowl, sift 1 tsp matcha powder. Add warm water a little at a time, whisking until a smooth, lump‑free paste forms.

   Time: PT2M

3. Whip the Matcha Cream

   To the matcha paste add 1 tbsp sugar and 1/4 cup chilled heavy cream. Beat with the electric mixer until soft peaks appear, about 2‑3 minutes.

   Time: PT4M

4. Assemble the Drinks

   Fill two glasses halfway with ice cubes. Pour 1 cup milk into each glass. Spoon the whipped coffee mixture onto one glass and the whipped matcha mixture onto the other, allowing them to float on top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g