Dalgona Matcha (Whipped Matcha)

Prep Time 5

Total Time 5

Servings Matchas

Calories 150kcal

2 Teaspoons Matcha
2 Tablespoons Sugar or Granular Sugar Substitute I use erythritol!
1/4 Cup Heavy Cream* cold
2 Cup Keto Milk I use almond milk. This can be warm or cold, depending on your preference.
Ice optional if you're making a cold matcha

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 to Lakanto and Swerve 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.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com