How to Make Whipped Matcha (Dalgona Matcha) (Vegan) - Jessica In The Kitchen

Directions

1. 1
   Chill your mixer bowl & whisk or whisk attachments in the freezer for about five minutes before adding the coconut cream.
2. 2
   In the bowl, add in your coconut cream. Using a hand mixer or by hand, whip the coconut cream until thick and creamy and smooth and until all the coconut solids are blended out.
3. 3
   Sift in the matcha powder and add in your sugar. Whip again on medium-low until just combined, scraping down the sides. Taste and add more sugar if desired. P.S. - adding more liquid sugar will lessen the fluff!
4. 4
   Add the matcha to a tall glass (about 8 ounces/1 cup or less) of your favourite milk. I've tried it with soy milk, almond and oat milk. If you're doing iced, add a few ice cubes, then the milk, then spoon the whipped matcha on top. If using hot, just add it to the glass.
5. 5
   Using your spoon or straw, stir vigorously to swirl it into your milk to combine thoroughly.
6. 6
   Sip and enjoy! Also take a photo .