This Vegan Dalgona Whipped Matcha Latte is naturally sweetened and quick and easy to make. The whipped matcha is fluffy, rich and creamy. It has a lovely coconut-vanilla flavor and is so refreshing served over iced almond milk. You can also make it a hot beverage. Up to you! Either way you will love this simple dairy-free, refined-sugar-free spin on the internet’s new favorite drink.
Vegan Dalgona Whipped Matcha Latte
Meet your new favorite summertime energy-boosting beverage. This vegan Dalgona-style whipped matcha latte is a dairy-free and refined sugar-free spin on the Dalgona Whipped Coffee craze that is sweeping TikTok and Instagram. The concept came from the popular beverage in South Korea. Traditionally it is made from water, instant coffee and refined sugar. You whip those three ingredients together and serve over milk.
Since I’m not a coffee drinker (hello, jitters!), I wanted to create a matcha-version of this delicious looking drinking. I also wanted it to be vegan/dairy-free, super easy and naturally sweetened.
How to Make a Vegan Dalgona Matcha Latte
In this recipe, I used coconut cream and whipped it with sifted matcha to create the matcha whip. I sweetened the whip naturally with pure maple syrup to keep it refined sugar-free. I added a bit of vanilla extract too. Basically it is matcha whipped coconut cream poured overtop your favorite chilled plant-based milk. I like almond milk best, but oat milk would work too if you want to keep the recipe nut-free.
You can also serve this over hot almond milk instead of iced. Either way, the creamy whipped matcha topping slowly infuses the almond milk underneath as you stir your Instagram-worthy metal straw about the glass. Get your cameras ready, you trend-setter, you! Instagram your hearts out. I highly recommend the Boomerang straw stir. 😉
All bandwagon jokes aside, this is a fun, sweet and creamy way to get your caffeine fix.
All About Matcha
Matcha is green tea leaves that have been crushed to form a fine powder. You do not steep matcha. Instead you can use the powder in baking or add to smoothies or drinks. Because it is the whole green tea leaf it is extremely high in antioxidants. Matcha is said to provide a calming energy known as “zenergy” that is better than the caffeine buzz/jitters (and ultimate crash) from coffee. Matcha contains about half the caffeine as standard coffee.
For the best quality matcha, I recommend organic matcha from Japan that is ceremonial grade. For the best flavor, you also want to look for matcha that is bright spring green in color. Avoid muddy green or army green colored matcha.
More Popular Matcha Recipes (all vegan):Print
This Vegan Dalgona Whipped Matcha Latte is naturally sweetened and quick and easy to make. The whipped matcha is fluffy, rich and creamy. It has a lovely coconut-vanilla flavor to it and is so refreshing served over ices almond milk. You can also make it a hot beverage. Up to you! Either way you will love this simple dairy-free, refined-sugar-free spin on the internet’s new favorite drink.
- Place solid white coconut cream in a medium-sized mixing bowl and use a hand mixer to whip until smooth and cream (1-2 minutes).
- Sift the matcha overtop the whipped coconut cream and add the powdered maple sugar or maple syrup and vanilla to the mixing bowl as well. Use a hand mixer to whip the ingredients together until evenly distributed throughout (less than one minute). Taste and adjust the sweetness to your liking.
- Place ice cubes and almond milk in two large glasses leaving about an inch of space at the top for the whipped matcha. Spoon the whipped matcha overtop and stir well with a straw. The whipped matcha will slowly “melt” into the almond milk and flavor it. Sip immediately and enjoy.
- Store any leftover whipped matcha in an airtight container in your refrigerator for up to five days. Before enjoying it I recommend whipping it with a hand mixer again to make it fluffy (it will harden up a bit in the fridge).
*I like the Native Forest brand of canned coconut milk. The can should be refrigerated overnight so the solid coconut cream separates from the coconut water and floats to the top of the can. You will only be using the solid white coconut cream in this recipe. You can save the coconut water for popsicles or smoothies. One (15 ounce) can of full-fat coconut milk should produce approximately 1.5 cups of solid coconut cream when chilled in the refrigerator overnight. You may want to refrigerate two cans in advance so that you are sure to have enough for the recipe. Plus, some cans don’t have a lot of the creamy solid part. This recipe makes two large drinks.
** For the best quality matcha, I recommend organic matcha from Japan that is ceremonial grade. For the best flavor, you also want to look for matcha that is bright spring green in color. Avoid muddy green or army green colored matcha. For this recipe, sift the matcha through a stainless steel strainer for best results. This helps to avoid clumps of matcha in the whipped cream.
*** You can use any plant-based milk here but I recommend homemade almond milk sweetened with dates or maple syrup and flavored with vanilla extract for best results. You can find my easy recipe here. Oat milk will also work too if you are nut-free. Here is my easy homemade oat milk recipe.
Powdered maple sugar is just maple sugar that has been blended in a dry blender to break down the granules so it is less gritty. Coconut sugar should also work fine in this recipe while also keeping it paleo and refined sugar-free.
I make a caffeine-free chocolate version for my kids using cocoa powder in place of the matcha in this recipe.
- Category: Beverage
- Method: Hand Mixer
Keywords: Vegan Paleo Matcha Dalgona