Dalgona whipped coffee is all the craz right now. I love coffee but don’t have instant coffee and not going to the store for one item. What I also love is matcha and have it in the house. So whipped matcha it was!
When I was pregnant, my first trimester I was addicted to my morning matcha latte. I have the Ninja coffee bar with the frother attached—life changing! I love frothed milk, mostly unsweetened almond milk. The whipped matcha is perfect on cold milk with ice or hot frothed milk.
This recipe makes 4 servings, if you have extra, place it in a mason jar for another day. It will look odd because it goes back to liquid form, but just whip it again when you want it again. I also shook it in the mason jar instead of getting the mixed back out and it turned out pretty good, too.
I adapted this recipe from Simply Quinoa and adjusted it to my liking and a little less sugar. Which I am glad I did because it is now perfect sweetness and if I added all the sugar recommended, it would be too sweet for my liking.
The matcha I used was Pure leaf, which is in individual packs. I used two packs. But feel free to use the matcha you love so matcha (haha). For sugar, I used regular sugar. Feel free to use stevia or coconut sugar as well.
1 can (15oz) of aquafaba (water from chick pea can)
1 tbsp matcha powder
1.5 tbsp sugar
2 tbsp boiling water
4 cups almond milk (1cup per serving)
- With a hand mixer or stand mixer, beat the aquafaba with the whisk until stiff peaks are created. This takes awhile, about 10 minutes for me.
- In a small bowl whisk together matcha, sugar, and boiling water until blended together.
- Add the matcha mixture into the aquafaba. Beat until all combined.
- Spoon your matcha creation on top of iced almond milk or frothed almond milk.
- Enjoy hot or iced! I enjoyed both!