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  • Writer's pictureErin Messmer

Easy Dalgona Coffee & Matcha

Ready to try your hand at this viral beverage? You've made it to the easiest recipes that are ready in minutes. Bottoms up!

I love a good viral food trend and these caffeinated drinks were no different. Once I saw them I thought, "goodness, that must be hard to make!" And I was so wrong. The dalgona coffee is much easier and quicker, so if you want to make these at the same time, I suggest starting with the coffee as it holds shape much better (for all you foodtographers that need a snap for the 'gram, like me).

  • Tips: If you like your drinks a little less sweet, you can cut down the sugar by half. This won't really affect the recipe, just the level of sweetness.

  • Feel free to use coconut sugar instead of conventional sugar.

  • I recommend using real egg whites instead of liquid egg whites you buy at the store.

  • My husband drank the dalgona coffee and suggested mixing it all together to cut down on the bitterness of the topping and really enjoy the coffee flavor in your milk.

  • Don't overwhip your egg whites. They can get watery and runny if you do.

For this recipe you will need: An electric mixer or frother, small pot for boiling water, a matcha sifter* or stainless steel sifter.

INGREDIENTS: Makes 1-2 servings

For the Matcha:

1/4 cup granulated sugar or coconut sugar (this will be dissolved, so you can reduce the amount if you like your drink less sweet)

1/4 cup water

2 large egg whites (I tried this with liquid egg whites and it didn't work as well, so I would go with whites from real eggs)

2 tsps Jade Leaf Matcha. This is my ALL TIME favorite brand and they are truly passionate about their quality and sourcing.

Ice cubes

Milk of choice


For the Matcha

  1. Heat your water and sugar over medium heat until the sugar is dissolved- you are making a simple syrup. Remove from heat when all is mixed.

  2. While your syrup is heating, beat the egg whites with your mixer of frother until light and frothy with gentle peaks. If you've ever made meringue, it'll be easy to tell. DON'T OVERWHIP! I made this mistake the first time around and things got watery-FAST.

  3. With your mixer still on, SLOWLY pour your hot simple syrup into your egg whites. Don't dump it in or you'll cook the whites and end up with chunks.

  4. Whip until combined and peaks form and then slowly sift in your matcha.

  5. Mix until combined. Things should be smooth and creamy with a buttery texture.

  6. Pour milk over ice, top with your whipped matcha and sprinkle with matcha powder for an extra matcha-y finish!

INGREDIENTS: Makes approx. 1 serving

For the Coffee:

2 Tbsps Instant Coffee (I used Folgers because we bought this for backpacking)

2 Tbsps granulated sugar or coconut sugar

2 Tbsps boiling hot water

Ice cubes

Milk of Choice


  1. Make sure your water is hot!

  2. In a large mixing bowl, combine your instant coffee, sugar, and hot water. Mix with frother or mixer until everything develops an airy texture and a glossy caramel color, almost reflective.

  3. Pour milk over ice and top with your dalgona coffee whip.

  4. Use a spoon or straw to mix whip into milk for a smooth and deeply-flavored beverage.

Let me know what you thought about these recipes. They were surprisingly easy and I kept them in the fridge until I needed a mid-afternoon pick-me-up! As always, follow me on Instagram @foodieandthebeets and at @erin_allday for more tips on social media marketing, culinary marketing, yummy foodspo, and so much more!

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