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dalgona matcha

Dalgona Matcha

This vegan, matcha version of the famous Dalgona Coffee trend is rich and creamy, fluffy and delicious!
Prep Time5 mins
Total Time5 mins
Servings: 2 servings
Author: Kathy Patalsky

Equipment

  • hand mixer
  • can opener

Ingredients

  • 1/2 cup coconut cream fully chilled***
  • 2 tbsp powdered sugar organic - sifted
  • 1 tbsp organic matcha
  • 1 1/2 cups soy milk
  • additional sweetener to taste
  • 1/8 tsp peppermint extract optional for a minty accent

Instructions

  • 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!

Notes

***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.

Nutrition Estimate

Calories: 312kcal | Carbohydrates: 15g | Protein: 11g | Fat: 24g | Saturated Fat: 19g | Sodium: 70mg | Potassium: 414mg | Fiber: 2g | Sugar: 9g | Vitamin A: 752IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 4mg