Jump on the dalgona trend without the jitters! This chilled plant-based drink is topped with frothy whipped matcha that’s egg and dairy-free!
What is a Dalgona?
A dalgona is a whipped drink typically made from instant coffee granules, granulated sugar, and water that is served over milk. The ingredients are whipped, incorporating air until a fluffy yet sturdy whipped confection is created. For non-coffee drinkers or anyone looking for a lower caffeine alternative to coffee, you can also partake in this velvety-textured beverage by using matcha tea powder.
The word dalgona originates from Korea and means, “honeycomb toffee candy.” There are all sorts of variations of a dalgona on the internet and this vibrant green one is perfect for anyone who enjoys the earthy flavor of matcha tea. It is served over chilled plant-based milk. Almond, coconut, or soy milk all taste great in this recipe.
Other than the vibrant color of a matcha dalgona, there are plenty of benefits to reap. Matcha tea provides jitter-free calm energy and focus. It’s also a rich source of antioxidants that fight free radical damage and support healthy digestion.
What You’ll Need to Make a Matcha Dalgona
To make this vegan creation, you’ll need matcha powder, almond milk, or your favorite plant-based milk, a low glycemic sweetener like monk fruit or erythritol powder, and a pinch of cream of tartar. Cream of tartar isn’t essential but helps stabilize the whipped dalgona.
The most crucial ingredient is aquafaba. This is the liquid that chickpeas or other white beans are stored in inside cans. The viscous liquid is an ideal egg-white replacement in recipes for drinks and baking because it whips up just like meringue with airy peaks. An important aspect of using aquafaba–other than it being a vegan-friendly option–is that there’s no risk of salmonella like with uncooked egg whites. So whip and sip away!
How to Make a Matcha Dalgona
Now that you know what ingredients are needed, it’s time to get whipping! The first step is to add all of the ingredients (except milk) to a medium mixing bowl. Using a medium mixing bowl leaves plenty of room to incorporate air into the ingredients as you whip. It also leaves room for the dalgona to expand as it whips.
Using the egg beater attachment of a hand-mixer, begin mixing on medium speed and gradually increase as you mix. The egg-beater attachment works best to beat rather than a whisk attachment because there is much less mess and splatter with the egg beater attachments. You can also whip by hand using a traditional whisk, but the hand-mixer is much quicker and requires less elbow grease.
After roughly a minute of beating, the mixture will start to create foam bubbles. Next, the color will lighten slightly and you’ll notice the size of the mixture expand as air is incorporated. Continue mixing until the foam forms peaks that don’t quickly deflate. In total, it will take 3-4 minutes of whipping to achieve the texture you need.
Now for the fun part. Pour milk into a glass and spoon whipped matcha dalgona on top. Sip and enjoy right away. The mixture will start to deflate slightly after 5 minutes, so it’s best enjoyed right after making.
- 3 tbsp chickpea liquid aquafaba
- 1 tsp Pique Sun Goddess Matcha
- 1/8 tsp cream of tartar
- 1 pinch monk fruit sweetener or 1 tsp confectioners erythritol
- 2 cups plant-based milk
Add chickpea liquid, Pique Sun Goddess Matcha, cream of tartar and monk fruit sweetener to a medium mixing bowl and beat on high speed until soft peaks form, about 2 minutes.
Pour milk into a small glass and spoon whipped matcha on top. Enjoy right away.