Matcha Dalgona

AND bonus we have a plant based and a traditional egg based recipe for you!Â
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. Â
- 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!Â
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!Â
- Now you have smooth creamy matcha whip.
- Pour milk of choice in a glass (hot or iced) and top with whipped matcha.
- Voila! Dalgona! Â