Where does Dalgona come from?
A hugely popular drink from South Korea, Dalgona was originally a whipped coffee, made by mixing a stiffly beaten egg with instant coffee to create a beautiful, firm foam, placed on top of a glass of sweetened milk.
Today, Sabine invites us to discover a gourmet twist on the classic dalgona recipe with a delicious dalgona matcha, all in a 100% plant-based version!
What is aquafaba?
Aquafaba is the key ingredient in this recipe: it's one of the best plant-based alternatives to eggs! Very rich in protein, it is obtained by collecting the cooking water from legumes such as chickpeas and whisking it lightly. Once whipped with an electric mixer, it turns into a firm, light foam, very similar to the one you get with whipped egg whites. A truly interesting ingredient for plant-based cooking, and a great way to reduce food waste too!
Vegan Dalgona matcha recipe
Ingredients (for one large cup):
- 1 teaspoon of organic premium matcha tea
- 200 ml of organic plant-based milk
- 3 tablespoons of aquafaba (or 1 egg white)
- 1 teaspoon of organic sugar
Steps to prepare Dalgona matcha:
- In a mixing bowl, whip the aquafaba (or egg white) to stiff peaks using an electric whisk for about 5 minutes.
- Add the sugar and the organic premium matcha green tea powder.
- Keep beating the mixture until you get a nice firm foam.
- Fill a large cup two-thirds full with plant-based milk. Pour the whipped matcha foam on top.
Your Dalgona matcha is ready to be enjoyed. It's best savored at room temperature to better appreciate the aromas.
Did you enjoy this dalgona matcha recipe? Share your experience in the comments.
If you'd like to inspire other matcha tea lovers, you can help enrich this article. By sharing your own recipes with the Kumiko Matcha community, you help introduce the benefits of tea to as many people as possible. Thank you!
