Dalgona Matcha (No Egg)
This whipped dalgona matcha latte is made without eggs making it vegan-friendly. It's light, fluffy, and naturally sweetened served over iced coconut milk.
Servings: 1
Calories: 135kcal
Equipment
Ingredients
- 1 tablespoon warm water
- 1 teaspoon matcha powder
- 2 tablespoon aqaufaba liquid from the can of chickpeas
- 1 tablespoon maple syrup
- 1 cup coconut beverage
Instructions
- Add the matcha powder to a small bowl with warm water. Whisk together until all the clumps have been removed, set aside.
- Add aquafaba to a medium mixing bowl. Using a hand mixer, beat the aquafaba until it triples in size, and stiff peaks form. You should be able to turn the bowl upside down without anything falling out. This will take 5-8 minutes.
- Add the maple syrup. Whip with the mixer for another minute.
- Add the matcha and water mixture. Whip for another 1-2 minutes.
- Fill a glass with ice. Pour the coconut beverage overtop the ice. Scoop the matcha foam with a spoon or small spatula, and add it to the top of your coconut milk. Enjoy!
Video
Notes
Tips for Making Dalgona Matcha with No Egg
- Use fresh aquafaba, meaning, open a fresh can of chickpeas.
- Be patient when whipping the aquafaba. It takes 5-8 minutes for stiff peaks to form.
- If you are having trouble getting the aquafaba to thicken into a meringue-like consistency, add ¼ teaspoon of cream of tarter.
- When you add the maple syrup and the matcha the density of the meringue will decrease slightly. That's okay and totally normal.
- Be gentle with the matcha foam when adding it to your iced milk. A small spatula works nicely to scoop the foam and add it to the top of your milk.
- Enjoy immediately. The foam will deflate as it sits at room temperature.
Nutrition
Calories: 135kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 45mg | Fiber: 1g | Sugar: 19g | Vitamin A: 200IU | Calcium: 120mg | Iron: 1mg