How I Make the Creamiest Dalgona Matcha Latte at Home

I’ll be honest—when the Dalgona coffee trend first exploded, I jumped right in like everyone else.

That whipped, cloud-like foam on top of iced milk just looked fun. And while I love coffee, I’ve always been more of a matcha girl at heart. So naturally, I had to try making a Dalgona-style matcha latte.

Spoiler: it’s now one of my favorite treats to make when I need something a little fancy but still calming.

It’s earthy, just sweet enough, and ridiculously pretty in a glass. I’ve tested different versions—from aquafaba to coconut cream—and after a lot of (very green) trial and error, I’ve landed on the way I like it best.

I’m going to walk you through it all and share some easy ways to make it work for you too.

What is a Dalgona Matcha Latte?

First, a quick note: Dalgona coffee gets its signature foam from whipping instant coffee, sugar, and water.

That method doesn’t work with matcha. Matcha doesn’t foam on its own, even if you add hot water and sugar. So if you try to whip it the same way, you’ll just end up with green liquid sadness.

To get that thick, creamy topping with matcha, you need to add something that actually whips.

That’s usually heavy cream or aquafaba (the liquid from canned chickpeas—yes, really).

Once you’ve got that, you can whip it up with matcha and sugar for a light, velvety foam that sits beautifully on top of milk.

Ingredients I Use (and Why They Matter)

Here’s everything I use to make a single serving.

You can easily double it if you’re making one for a friend, or just want a second glass ready to go.

• Matcha powder – Ceremonial grade is smoother and brighter, while culinary grade is more bitter and darker. I recommend ceremonial grade if you’re new to matcha or want a mellow flavor.
• Heavy whipping cream – This gives you that whipped texture. The higher the fat content, the better it whips.
• Sugar or sweetener – You can use white sugar, maple syrup, honey, or even a little vanilla syrup. I like using maple syrup because it complements the matcha’s earthy taste without overpowering it.
• Milk – I use oat milk most often because it’s creamy and slightly sweet on its own, but almond, coconut, soy, or dairy all work too.
• Ice – Optional, but I always use it. It keeps everything cold and gives it that classic iced latte feel.
  

My Step-by-Step Dalgona Matcha Latte Process

I’ve broken it down in detail below with all the tips I wish I had when I first started experimenting. Trust me, the order and texture matter here.

Step 1: Sift the Matcha

This might sound unnecessary, but it makes a big difference.

Matcha tends to clump, and those lumps will never fully dissolve in cream.

I always sift about one teaspoon of matcha powder into a bowl before doing anything else. You can use a fine mesh strainer or a tea sifter.

Tip: Don’t skip this step unless you like bitter green chunks in your foam.

Step 2: Whip the Cream (or Aquafaba)

In a small chilled bowl (chilling helps it whip faster), I combine:

• 2 tablespoons of heavy whipping cream
• The sifted matcha
• 1 teaspoon of sugar or sweetener

Then I whip it. If I’m using a hand frother, it takes about 90 seconds. If I use a small whisk, it can take closer to 3–4 minutes. I aim for soft peaks—the kind that hold their shape but are still pillowy.

Tip: Over-whipping can cause the cream to get too stiff or turn into butter. If that happens, start over. It should be fluffy, not chunky.

Vegan Tip: If I’m going dairy-free, I swap the cream with 2 tablespoons of aquafaba. It whips shockingly well! I usually have a can of chickpeas on hand, so I just use the liquid. Add the same amount of matcha and sugar, and whip until you get soft peaks. It may take a little longer—about 3–5 minutes—but it works.

Step 3: Prep the Milk Base

In a glass, I add a few ice cubes and pour in ¾ cup of milk. I always leave about an inch or so at the top to give the whipped matcha room to sit.

Sometimes I’ll stir in a splash of vanilla extract or a pinch of cinnamon just to give it a warmer flavor. That’s totally optional but adds a cozy twist.

Tip: If you want it hot instead of iced, just warm the milk in a saucepan or microwave and skip the ice. It turns into a cozy, foamy hug in a mug.

Step 4: Add the Matcha Foam

Once the matcha whip is ready, I gently spoon it over the top of the milk. It’s light enough to float but thick enough to sit there like a green cloud.

If I’m feeling fancy, I’ll sprinkle a bit more matcha on top or even a few crushed freeze-dried strawberries. Totally extra—but really cute.

Step 5: Mix and Drink

Technically, it’s a layered drink, and it looks amazing like that. But if you want a consistent flavor, you’ll want to stir it. I usually give it a swirl with a straw so the foam mixes into the milk just enough without disappearing entirely.

The result is a creamy, mellow drink that’s lightly sweet, earthy, and super satisfying.

Extra Tips to Customize Your Whipped Matcha Latte

Here’s how I’ve played around with the recipe and made it my own over time:

• For a stronger matcha taste: Use up to 1½ teaspoons of matcha instead of 1.
• Sweeter version: Add sweetener directly to the milk too, not just the foam.
• Iced matcha latte shortcut: Skip the whipping and just shake matcha, milk, and sweetener in a mason jar with ice. Not Dalgona-style, but still delicious.
• Coconut cream version: This is my favorite non-dairy substitute when I want a richer foam. Just use the thick part from a can of coconut milk, whip it with matcha and sugar, and go from there.
  

Why I Keep Coming Back to This Drink

There’s something about making a Dalgona Matcha Latte that feels both relaxing and indulgent. It’s not complicated, but it feels fancy. I like that I can whip one up in under 10 minutes, and it always tastes like I ordered it at a trendy café.

Plus, because I’m controlling the sweetness, it doesn’t give me a sugar rush or crash. It’s also a fun drink to serve to friends—they’re always curious and usually a little impressed when they see the foam.

If you want more delicious matcha recipes, make sure to try the Iced Strawberry Matcha Latte.