How to Make Whipped Matcha (Dalgona Matcha Vegan)
Whipped Matcha is my FAVOURITE tea drink ever! 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!
Ingredients
- 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
Instructions
- 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 😉.
Video
Notes
Increasing the matcha
If 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 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! Making this ahead of time Be sure to read the blog post for all the tips!Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 8g | Fat: 25g | Saturated Fat: 21g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 356mg | Fiber: 1g | Sugar: 14g | Vitamin A: 385IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg