How to Make Whipped Matcha (Dalgona Matcha) (Vegan)
Whipped Matcha is the PERFECT whipped coffee alternative! It’s only 3 ingredients! It’s a fluffy and incredibly delicious way to make your morning matcha! You can make it hot or cold!
After making my whipped coffee blog post, other than “does it have to be instant coffee?”, the second most popular question I got “can you make whipped matcha?”.
The answer is Yes! If you’ve been coveting after tiktok whipped coffee, you can get your tiktok whipped matcha and eat (drink?!) it too! After lots of testing, I’ve come up with a recipe for whipped matcha! It’s delicious, easy, straight forward and just like whipped coffee – you can make it ahead of time or in bulk too!
Let’s make some whipped matcha!
What is whipped matcha?
Whipped matcha is the matcha version of whipped coffee! Whipped coffee is made up of instant coffee, granulated sugar, and hot water. It gets thick and whipped and almost caramel like. Whipped matcha is like its cousin. It gets whipped, is made with matcha green tea and you can use a variety of sugars to sweeten it. Unlike dalgona coffee aka whipped coffee, you do not need sugar to make it whipped.
Whipped matcha is perfect for you if you’re a matcha lover or you’re curious about matcha. I wanted to provide a vegan version that also used easy pantry ingredients, took a little prep work and tasted incredible.
Whipped matcha no aquafaba
Spoiler alert: we are not using aquafaba to make this whipped matcha! I didn’t love the taste or having to specify to you to grab a can of organic chickpeas to avoid the salty taste, so I went back to the drawing board. What we are using is coconut cream!
Whipped matcha using coconut cream
Coconut cream immediately came to mind for me because of my coconut whipped cream post! I have made and used coconut whipped cream so often so when my aquafaba version didn’t pan out, I grabbed a can of full fat coconut milk placed it in the fridge immediately.
How to make whipped matcha
Making whipped matcha is broken down simply. You’re going to whip coconut cream, sift in your matcha and your sweetener and then whip again. Spoon it on top of your milk and then stir to combine, and enjoy! Let’s break it down step by step
Making the coconut cream & whipping it.
First, we make our coconut cream. You can buy coconut cream, or you can make it from a can of coconut milk which is what I am going to do. All you have to do is stick the can of coconut milk in your fridge overnight. This will cause the cream to separate from the liquid so we can scoop out that solid cream and whip it into action. I go into tremendous detail on this on my whipped coconut cream blog post.
The next day, scoop out the solids. That’s our coconut cream. This will be the stabiliser in our recipe. We’re going to whip that coconut cream to make whipped coconut cream. I know, straight forward right? You want to whip this for about a minute or two, until any cold chunks of coconut cream are broken up and it’s way more whipped. You want it to look light and fluffy and whipped.
Sift in your matcha
Next we add in our matcha. I sift mine in because the matcha may clump otherwise and we don’t want that. This is the ceremonial grade matcha that I use, although you can use whichever matcha you have.
Add in your sugar
Next you add in your sugar. You want to ensure your coconut cream is whipped first before you don’t want your sugar to prevent it from whipping up, especially if you’re using a liquid sweetener. You can also add in some vanilla extract or other flavourings here if you desire.
Then, you whip again! We are going to whip until the matcha and sugar are just combined. That’s it! We do this second whip because you don’t want to whip for too long this second time, since you’re adding in a liquid that could break down the whip. In reality, we are talking less than 5 minutes from start to finish.
Now, because I know we all have different pantries, I’ve outlined the different sugar options you can use, as well as coconut cream alternatives.
Sugar options in whipped matcha
Powdered sugar – this will give you the most stable whipped matcha. Sift it in when you’re sifting in your matcha powder. P.S. – did you know you could make your own powdered sugar from ANY sugar that you have?!
Maple syrup or Agave nectar – You want these to be cold when you’re adding them in – I found it helped to keep the mixture whipped since you are now adding a liquid into your whipped cream.
Can I make whipped matcha using granulated sugar?
Yes you can! As soon as I ran out of powdered sugar I thought hmm, I need to figure out how to make this with granulated sugar! By itself, granulated sugar will not work. The crystals won’t dissolve. However – we are going to make a quick simple syrup! Add 1 tablespoon sugar with 1 tablespoon water in a small ramekin and microwave for 1 minute. Or, add it to a pot on the stove and boil together until dissolved, stirring. The whole point is to melt out that sugar and create a syrup similar to the sugar options above. Let it cool completely and preferably in the fridge. It’ll get thick and syrupy!
Coconut cream alternatives
If you have access to vegan whipping cream or vegan heavy cream, you can use that instead! Whip it according to the package instructions, then sift in the matcha powder and sugar and whip it again.
How to get the best-whipped matcha (tips)
Don’t overwhip – Unlike whipped coffee, you want to whip as little as possible, essentially until the coconut cream becomes whipped. If you overwhip, you’ll end up breaking the cream and there’s no coming back from that! Once you see it reach a nice fluffy whip, you can stop.
Sift your matcha and ensure your sugar is dissolved (aka, just follow the instructions) – While it’s easy, whipped coffee isn’t as simple as whipped coffee, so you want to ensure you follow the instructions!
Make it ahead of time – GREAT NEWS – You don’t have to make this every day! Just like whipped coffee, you can make this ahead of time, and, it’s even better the next day because it’s beautifully thickened you. You could easily make two or even four servings at once, then have it four days in a row by simple scooping. Amazing right?! Then when you want it for that day, just whisk it by hand it a bit first.
Okay friends! Go worth and make and enjoy your whipped matcha!
Enjoy friends! If you make this Whipped Matcha, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
How to Make Whipped Matcha (Dalgona Matcha Vegan)
- 1/2 tablespoon matcha powder, I used ceremonial grade, use what you have!
- 2 tablespoons powdered sugar, or maple syrup or agave nectar or see notes for how to use granulated sugar
- 1/2 cup coconut cream from a can of coconut milk, see notes on how to make coconut cream
- 1 cup milk of choice for stirring in
- Chill your mixer bowl & whisk or whisk attachments in the freezer for about five minutes before adding the coconut cream.
- In the bowl, add in your coconut cream. Using a hand mixer or by hand, whip the coconut cream until thick and creamy and smooth and until all the coconut solids are blended out.
- Sift in the matcha powder and add in your sugar. Whip again on medium-low until just combined, scraping down the sides. Taste and add more sugar if desired. P.S. - adding more liquid sugar will lessen the fluff!
- Add the matcha to a tall glass (about 8 ounces/1 cup or less) of your favourite milk. I've tried it with soy milk, almond and oat milk. If you're doing iced, add a few ice cubes, then the milk, then spoon the whipped matcha on top. If using hot, just add it to the glass.
- Using your spoon or straw, stir vigorously to swirl it into your milk to combine thoroughly.
- Sip and enjoy! Also take a photo 😉.
Increasing the matchaIf you want to add more matcha, you definitely can! The serving on my matcha is 1/2 teaspoon so here I am using about 3/4 teaspoon of matcha per serving. Feel free to up it to 1 tablespoon total if you desire!
Making the coconut cream.First, we make our coconut cream. You can buy coconut cream, or you can make it from a can of coconut milk which is what I am going to do. All you have to do is stick the can of full fat coconut milk in your fridge overnight (don't shake it). This will cause the cream to separate from the liquid so we can scoop out that solid cream and whip it into action. The next day, scoop out the solids that have separated. That’s our coconut cream. This will be the stabiliser in our recipe. For your coconut cream, I recommend getting a high quality can of coconut milk (I love Thai Kitchen's, Native Forest and Whole Foods 365).
Using granulated sugarBy itself, granulated sugar will not work. The crystals won’t dissolve. However - we are going to make a quick simple syrup! Add 1 tablespoon sugar with 1 tablespoon water in a small ramekin and microwave for 1 minute. Or, add it to a pot on the stove and boil together until dissolved, stirring. The whole point is to melt out that sugar and create a syrup similar to the sugar options above. Let it cool completely and preferably in the fridge. It’ll get thick and syrupy! Making this ahead of time Be sure to read the blog post for all the tips!
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