This vegan, matcha version of the famous Dalgona Coffee trend is rich and creamy, fluffy and delicious!
Author: Kathy Patalsky
1/2cupcoconut creamfully chilled***
2tbsppowdered sugarorganic - sifted
1 1/2cupssoy milk
additional sweetenerto taste
1/8tsppeppermint extractoptional for a minty accent
Prep: Fully chill a can of full fat coconut milk or coconut cream overnight in the fridge.
Ready to make it! Open you can of coconut milk or cream. Scoop out 1/2 cup of the creamy white stuff. Scoop into a medium bowl. Tip: Tall, narrow, deep bowls work way better than wide shallow bowls. More air gets whipped in when the whipping space is more condensed.
Add the powdered sugar and matcha to the coconut cream.
Using a hand or stand mixer, whip coconut mixture until it is smooth and fluffy. Use up and down motions, on the highest speed, to fully whip into a fluffy texture. DO NOT over whip - warming the coconut cream too much will make it melt and lose it's fluff. Set aside.
Milk: If serving warm, heat milk to desired temperature - usually 1-3 minutes in the microwave should do it. Pour into serving glass(es). If serving chilled, pour cold milk into glass(es) and add a few ice cubes.
Scoop the matcha foam over top the milk and serve!
***You can either use the creamy white part of a chilled can of coconut milk (full fat). Or you can actually buy 'coconut cream.' The coconut cream will still need to be chilled overnight.