Prep Time: 5 minutes
Total Time: 10 minutes
Dalgona coffee craze went viral, and social media seemed to be going mad over this aesthetically appetising drink! Being matcha lovers, we wanted to give the Dalgona coffee recipe a matcha twist to add another #MiddayMatcha fix to our recipe blog. It's a delicious and healthy alternative to a plain old cup of coffee in the morning. And guess what? You can enjoy it hot as well as cold!
455ml (15oz) can full-fat coconut milk (this will make approximately 1.5 cups of solid Coconut cream after chilling overnight in the refrigerator)
1 teaspoon Fubuki Culinary Organic Matcha
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
2 cups (500ml) almond milk
- Take a mixing bowl and, using a hand mixer, whip the solid white coconut cream until smooth. This should take between 1 to 2 minutes.
- Add the sifted matcha powder, vanilla, and maple syrup and whip the mixture until combined. Add sweetener.
- Fill two large glasses with almond milk and some ice cubes. Leave some space at the top of the glass for the whipped matcha. Spoon the mixture over the top and stir well using a long-handled spoon. The whipped matcha will slowly melt into the almond milk, immersing the flavours. Sip and enjoy!
Note: The whipped matcha can be stored in the refrigerator in an airtight container for up to 5 days. Before reusing, whip the mixture to revive the texture.