Fluffy Whipped Matcha Cloud Latte (Dalgona Style - Aussie Recipe)

Remember the whipped coffee craze that took the internet by storm? Well, meet its gorgeous green cousin! This Whipped Matcha Latte uses the same fun technique (inspired by Dalgona Coffee) to create a thick, fluffy, cloud-like matcha foam that sits beautifully atop iced milk.

It's surprisingly easy to make (especially with an electric whisk!), visually impressive, and a delightful weekend treat for matcha lovers anywhere in Australia. Get ready to whip up some magic!

Yields: 1 serving Prep time: 5-7 minutes

Ingredients:

• 1 tsp (approx. 2g) Noa Matcha Premium  powder (Organic recommended!)
• 1 - 2 tablespoons Granulated Sugar (adjust to taste – the sugar helps create structure)
  • OR 1 - 2 tablespoons Erythritol for a lower-calorie option (see notes below - learn about Erythritol here)
• 2 tablespoons Boiling Hot Water
• ¾ cup (approx. 180ml) Milk of your choice (Dairy, Oat, Almond, Soy etc.)
• Plenty of Ice Cubes

Equipment:

• Medium-sized bowl (deep enough to avoid splashes)
• Electric hand mixer or Milk Frother (highly recommended for speed and fluffiness!)
  • (Alternatively: Strong arm + Balloon Whisk + Patience!)
• Serving glass (tall, approx. 300-400ml)

Instructions:

1. Combine Whip Ingredients: In your medium bowl, combine the Noa Matcha Premium powder, sugar (or erythritol), and the 2 tablespoons of boiling hot water.
2. Whip it Good: Using your electric hand mixer or milk frother, start whisking the mixture on medium-high speed. If using a hand whisk, prepare for a bit of an arm workout!
3. Get Fluffy: Continue whipping for about 2-5 minutes (less time with electric mixer, potentially longer by hand). The mixture will start to lighten in colour, thicken considerably, and become glossy. Keep whipping until it holds its shape and forms soft peaks – like meringue or whipped cream. Don't overwhip, but make sure it's thick and stable.
4. Prepare the Glass: Fill your serving glass generously with ice cubes. Pour your chosen milk over the ice, leaving some room at the top.
5. Assemble the Cloud: Carefully spoon the fluffy whipped matcha mixture on top of the iced milk. It should sit proudly on top like a cloud!
6. Serve and Enjoy: Admire your creation! You can sip it slowly, letting the foam gradually mix in, or give it a gentle stir with a straw before drinking. Enjoy this fun, trendy matcha treat!

Notes and Tips:

• Sweetness Level: Adjust the sugar/sweetener to your preference. The sweetener is important for achieving the stable whipped texture, especially compared to unsweetened versions.
• Erythritol Note: While Erythritol is a popular low-calorie sweetener, be aware of recent studies investigating potential links between high levels and cardiovascular events. Moderation is key. You can read more from the US National Institutes of Health (NIH). Some people may also experience digestive upset with sugar alcohols.
• Why Boiling Water? The very hot water helps dissolve the sugar/sweetener quickly and contributes to the whipping process, similar to the original Dalgona coffee technique. Be cautious when handling boiling water.
• Mixer is Best: While possible by hand, using an electric hand mixer or a powerful milk frother makes this recipe much quicker and easier, resulting in a better texture.
• Make it Hot? While traditionally served iced, you could potentially spoon the whip over warm milk, but it will dissolve faster.
• Storage: Leftover whipped matcha can sometimes be stored in an airtight container in the fridge for a day or two, though it might lose some volume. Whisk briefly before using.

Have fun making this eye-catching and delicious Fluffy Whipped Matcha Cloud Latte – a guaranteed crowd-pleaser!

More Noa Matcha Recipes available HERE