Happy Good Friday and welcome to this recipe for an easy whipped matcha latte! I know a lot of us are missing our rituals these days, like a walk to our local coffee shop. Something that once seemed so mundane now seems like the glue that held “normal” together. In light of “normal” changing, I’m loving that we can put a new spin on our everyday drinks at home.
THE INSPIRATION FOR WHIPPED MATCHA
When I saw the Dalgona whipped coffee trend take off last week, I was so, so excited. I mean, I live for an Instagrammable drink. The way the foam just floats on top of the milk so effortlessly is practically a thing of food art. Is that too dramatic of a thing to say over a drink? Maybe. But I’m holding tight to any spark of joy I can get my hands on right now.
And let me tell you, it tastes just as good as it looks. Like drinking a matcha flavored cloud. It’s not too sweet and it’s perfectly cold and refreshing. It’s really the best thing for those sunny afternoons sitting out on our patios. Or at our desks setting the mood for a day of working from home. Or binging Netflix on the couch all afternoon. There are no rules anymore. I love it.
IT ALL STARTS WITH AQUAFABA
For obvious reasons, I’m not down with drinking the raw egg common in many whipped matcha recipes. So I turned to aquafaba to bring this dalgona to life.
Aqua-who?
Aquafaba is the flavorless liquid left inside of canned chickpeas (it has an interesting smell but I promise it tastes like nothing). This common vegan egg substitute allows you to achieve the same whipped consistency.
PUTTING IT ALL TOGETHER
Once you’re cool with the whole aquafaba thing, you’ll whip that up in an electric mixer on high until it achieves a meringue consistency. If it’s not getting firm, add a bit of cream of tartar. Next, add matcha, sugar, and almond milk. I love that the ingredients for this whipped matcha latte are all pretty much pantry staples so it will save you a trip to the store.
The matcha adds such a beautiful and rich color to the whipped aquafaba. Feel free to add more or less matcha to achieve the perfect taste. Sugar is generally optional on recipes around here, and this one is no different. Simply sweeten to taste.
Once everything is blended together to your liking, it’s party time! Simply pour your milk, top it with the matcha foam and slip into matcha-flavored bliss. I recommend giving it a stir but you can also just let the foam dissolve into the milk to enjoy a little bit of a stronger kick at the end.
I really do have a lot more I could say about this drink. Like how I’ve already made it twice this week and how I’m also working on a lavender version because I can’t stop making it. But mostly I just really want you guys to try this and enjoy it so that hopefully we can talk about it. Please let me know if you love it! It’s so much fun to have around, especially for a long Easter weekend.
Whipped Matcha Dalgona (Egg-free)
Foamy, slightly-sweet, cold, matcha-flavored bliss. It's like sinking into a matcha cloud, something I'm sure we've all been known to dream about.
Ingredients
- 3 tbsp aquafaba (flavorless liquid leftover in canned chickpeas)
- 1/4 tsp cream of tartar (optional. use if aquafaba not whipping)
- 1 cup almond milk
- 1 tsp high-quality matcha powder heaping
- 2 tsp cane sugar (more or less to taste)
Instructions
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Add your aquafaba (chickpea brine) to a mixing bowl and mix on high (i prefer using an electric mixer. if you don't have one, you can use a whisk, but it will take you much longer). If the aquafaba is not foamy after 2-3 minutes, add cream of tartar. Continue to mix on high until you have a foam the consistency of whipped cream.
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Add matcha and sugar to whipped brine and continue to mix until fully blended
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Add almond milk (and ice if you prefer) to a glass, layer your whipped matcha on top, stir and enjoy.
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Optional: you can layer the whipped matcha on top of warm milk instead of cold/iced if you prefer.
For other refreshing, healthy drinks try my Thai-Coconut Lime Green Smoothie!