Recipe: The Ideal Whipped White Chocolate Matcha Latte

The Whipped Matcha, a luxurious twist on the Dalgona coffee, offers a sophisticated but less caffeinated alternative that’s both visually stunning and delightfully creamy. Unlike its coffee counterpart, whipped matcha requires a slightly different approach to achieve that perfect, fluffy consistency. This version combines the earthy, complex flavors of high-grade matcha green tea with the smoothness of white chocolate to create a stable, cloud-like foam that sits beautifully atop a bed of cold milk. The addition of white chocolate not only helps stabilise the foam but also adds a subtle sweetness that complements the matcha’s natural slight bitterness.

Whipped White Chocolate Matcha (Dalgona Matcha) Recipe

Ingredients

• 2 tablespoons of sifted high-grade matcha powder
• 2 tablespoons white chocolate, melted and slightly cooled
• 1/4 cup heavy whipping cream
• 1 or 2 teaspoons granulated sugar (depending on how sweet you want the drink)
• 1 cup cold milk of choice
• Ice cubes

Instructions

1. Begin by melting the white chocolate using a double boiler or in short bursts in the microwave until just smooth. Let it cool slightly but remain fluid. Alternatively, to melt the chocolate in a bain marie, place the chocolate in a bowl over a pot of simmering water.
2. In a medium mixing bowl, add the chocolate, heavy whipping cream and granulated sugar
3. Using an electric mixer, whip the mixture on medium-high speed for 3-4 minutes until stiff peaks form and the mixture is light and fluffy.
4. Add the sifted matcha powder to the mix color should be a vibrant, pale green.
5. Fill a tall glass with ice cubes and cold milk of your choice.
6. Carefully spoon or pipe the whipped matcha mixture on top of the milk.
7. Serve immediately with a sprinkle of matcha powder on top if desired.

Ideal Tips

• Use high-quality matcha powder for the best color and flavor
• Make sure all ingredients are very cold except for the initial water for matcha
• Don’t overwhip the mixture as it can become grainy
• The white chocolate helps stabilize the foam and prevents it from deflating quickly
• Serve immediately for the best texture and presentation

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