As you all know, this Dalgona coffee is populating the social media networks ( starting from TikTok, Instagram and YouTube etc... ) is very similar to what the Greeks have been drinking for ages! It is so creamy and tasty and rich in sugars....maybe too much! I love sweets, don't get me wrong, although I am trying to reduce the amount of sugars I am introducing in my body, so I have made some researches on the web and found the right mix that works for me to create a creamy Dalgona style Matcha.
ARE YOU CURIOUS TO TRY IT?????
250ml of Aquafaba or as much as you have
2 tea spoons of Japanese matcha ( I love the Washimine by Nio Teas )
Coconut yogurt ( I used the one by Alnatura for conveniency )
THAT'S IT! No more ingredients required! See some topping tips at the end!
- Place the chickpea liquid (aquafaba) into the bowl of an electric mixer.
- Start at slow speed and whip until foamy.
- Then gradually increase speed until white and glossy and stiff peaks start to form.
- You can optionally add some sugar if you really want more or some maple syrup and then add the two tea spoons of matcha tea and make sure to mix well; use a strainer to avoid the creation of grains.
- Keep whipping until you reach your desired consistency, it's all free style here, if you prefer it more dense you keep on mixing and if you prefer it creamier and softer you stop a little bit earlier;
- You can now serve the foamy matcha aquafaba with some coconut yogurt and make your cup creation as you wish! I decided to make it layered but you can experiment with different presentation, maybe in a small bowl?
I love this recipe so much because aquafaba has a natural delicious taste and it fits perfectly to matcha and if you have some foam left, why not making some vegan matcha meringues ?????
This recipe can be adapted to a coffee version or anything you want, as well as cocoa and you can change the yogurt with some plant based milk and add some ice cubes too!