Matcha Dalgona
Some traditions are meant to be broken or expanded upon and making a Matcha Dalgona is one of them. Sorry instant coffee, dalgona is no longer just for you! Dalgona roughly translates to "it's sweet" and if you are asking us, we think this is pretty freaking sweet!AND bonus we have a plant based and a traditional egg based recipe for you!
Using COCONUT CREAM:
INGREDIENTS:
- 1/3 c coconut cream or full fat coconut milk
- 1 tbsp coconut sugar (you can use any preferred still works)
- 1 tsp matcha
HOW TO:
- Chill the coconut cream and your mixing bowl in the freezer for 10 minutes.
- Whip the coconut cream and then add sugar
- Once sugar dissolved, add matcha and whip until matcha is fully dissolved. Careful not to "overwhip"! This will result in cream separation. No bueno.
- Pour your milk (hot or iced) of choice and top with whipped matcha!
Using EGG WHITE:
INGREDIENTS:
- 2 egg whites or egg white substitute equivalent
- 1 tbsp matcha (yes, tbsp :))
- 1 tbsp maple syrup
HOW TO:
- Make sure your egg whites are at room temp
- Whip the egg whites until they come together then add maple syrup (or sweetener of choice)
- Add matcha powder and whip until dissolved. Careful ot to Overwhip!
- Now you have smooth creamy matcha whip.
- Pour milk of choice in a glass (hot or iced) and top with whipped matcha.
- Voila! Dalgona!