Add matcha (2 teaspoons), sugar (2 tablespoons), and cold heavy cream (1/4 cup) to a medium sized bowl.
Use an electric mixer at a very high speed to combine, occasionally stopping to scrape down the sides and incorporate all the ingredients. Since there isn't a ton of liquid, I find it's easiest to tilt the bowl so the liquid pools into a smaller area. Whip until stiff peaks are formed.
Pour milk into 2 glasses -- if you're making a hot dalgona, be sure to warm milk first.
Spoon the matcha over the milk.
Stir with a straw or spoon before drinking, and enjoy!
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Milk. I swap between unsweetened light almond or coconut milk.
*Heavy cream can be substituted for 2 egg whites for a paleo version, or aquafaba for a vegan variation.