How to Make Whipped Matcha
I've got the most easy and delicious recipe for whipped matcha (dalgona matcha!) It's made with whipped egg whites, matcha powder, and coconut sugar. Simply pour everything over a class of creamy milk, and you're all set.
In a large mixing bowl or in the bowl of a stand mixer, add egg whites. Using either a manual whisk or electric mixer, whisk everything together for 2-3 minutes until it begins to look frothy.
Add in the coconut sugar and whisk again until stiff peaks form, another few minutes.
Sift in the matcha powder and give everything a nice whisk one more time until no green clumps remain and it is smooth throughout.
Fill up to two glasses with a handful of ice in each. Pour 1/2 cup of non-dairy milk into each glass.
Add whipped matcha on top and give everything a nice and aggressive stir until well incorporated.
- Refined sugar can be substituted for coconut sugar, and the end result will be a bit sweeter.
- This can be stored in the refrigerator overnight in an airtight container.
- Be sure to run your matcha through a fine mesh sieve to ensure there are no clumps.
- Use a very creamy and fatty milk like oat milk for best tasting results.
Calories: 132kcal | Carbohydrates: 15g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 215mg | Fiber: 1g | Sugar: 11g | Calcium: 167mg