Homemade Dalgona Coffee & Matcha (sugar-free).

May 8, 2020 -
21 comments, add yours

Happy Friday, friends! I hope you are well.

Not sure about you, but I’ve become quite the barista during our quarantine times.


(that is a reflection of my phone, not something floating, lol)

I’ve always loved coffee (well, since college times when I finally started drinking it) but now as I get older, I really appreciate the art behind the perfect cup.

Even though I rely on my local coffee shop when times are normal, and they know my name and order when I walk in, I quickly realized I was going to have to get good at this coffee thing.

I’ve been doing a ton of research on French Press, since that’s what I had in the closet, and I will tell you, I’ve gotten pretty good.

On the other end of the coffee spectrum, some mornings I want something cold as the weather has started to warm up.


I’ve seen Dalgona coffee EVERRYYWHEREEEE and finally picked up some instant coffee powder on my list grocery trip to give it a try.


As I was doing research on it, I also realized people were making a Matcha version that was not only beautiful, but sounded delicious.

I instantly ran upstairs to grab my packet of Now Foods Organic Matcha Powder & two masterpieces were born….in my opinion.

So what is Dalgona Coffee?

Dalgona coffee is a beverage made by whipping equal proportions of instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk.



When it comes to Matcha, all of my research was showing how it does not do the same thing that the instant coffee powder does.

It tends to not “whip” with just hot water and sugar and some people suggested using a can of pure coconut milk, letting it sit in the fridge over night to harden, and then using the coconut fat off the top of the can to whip with the matcha.


THIS WORKED FOR ME! So I highly recommend.


Just be careful when you go to scrape it out of the can, you may create a bit of a mess, which I’ll be honest, I tend to make a mess anytime I’m in the kitchen.


When it comes to the addition of sugar, I always use my cup-for-cup Sugarless Sugar from Now Foods, that I’m quite frankly obsessed with and use in all of my baking as well, and wanted to experiment with it.


As far as the “whipping” goes, I first was going to use this big stainless steel bowl, but I’ll credit my BFF Sarah who recommended using a tall glass to help keep the air in & create a fluffy consistency.

I basically whipped the coffee & the matcha for the same amount of time (about 60-90 seconds) on high speed with a hand-mixer using just one attachment.

You want to bring the mixer in an “up & down” motion in the glass to help add some air.

The coffee looked like this when I was done:


The matcha looked like this when I was done:


After you’ve got them to the consistency that you’d like, you’re going to spoon the mixture on top of an iced milk of choice. I used almond milk.


From there, you can stir the mix together with your coffee or matcha because for me, the flavor in the mixture will be strong.

Here are the basic recipes:


  • 1 tablespoon of instant coffee or instant espresso
  • 1 tablespoon of granulated sugar (I used sugarless sugar)
  • 1 tablespoon of warm water
  • Milk for the base & Ice


Add the instant coffee, sugarless sugar, and warm water to a tall glass and use a hand-mixer to whisk vigorously until the mixture becomes thick & whipped (about 60-90 seconds on high) going in an up & down motion to add in more air.

You could also hand whisk for a few minutes and get ready to sweat because it is a workout.


  1. 1 TB Now Foods Matcha Powder
  2. 1/4 to 1/2 cup of Solid Coconut Cream
  3. 1-2 TB Sugarless Sugar to taste
  4. Ice & Milk of Choice for the Base


Add the matcha powder, sugarless sugar, and coconut cream to a tall glass and use a hand-mixer to whisk vigorously until the mixture becomes thick & whipped (about 60-90 seconds on high) going in an up & down motion to add in more air.

You could also hand whisk for a few minutes and get ready to sweat because it is a workout.


I creamed the coconut first just to check consistency before adding in the sugarless sugar and matcha powder.

Serve over ice & milk of choice.


I really hope you’ll try these out! They have strong flavor so feel free to mix before drinking. I like my coffee flavorful and rich so this was right up my alley.

Be true to you,

xo Kasey

Thank you to my friends Now Foods for sponsoring this post.

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21 responses to “Homemade Dalgona Coffee & Matcha (sugar-free).”

  1. donnie brown says:

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  2. Quinten says:

    A dish like this combined with good movement keeps me in shape.
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  6. Bionaze says:

    The beauty and craze of Dalgona Coffee now is the fact that we are all at home, social distancing, not able to go to our favorite coffee shops for coffee. We’re also all staying at home and the fact that this whipped coffee drink is so extremely easy to make makes it even better. Dalgona matcha. A match made in heaven!

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  8. Dikran says:

    I love coffee but I’ve never heard of Dalgona Coffee. It looks delicious and I can’t wait to make it at home. Thank you for sharing.

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