Dalgona Matcha with Vegan Foam on a Warm Cup
Cold chickpea liquid and sugar hold the foam; add the matcha afterward. Serve as soon as the topping is in place.
By Roseline Zhou, Founder
Contents
The dalgona matcha foam sits on the drink before slowly blending into it. Here, it's whipped from about 1/4 cup (60 ml) chilled chickpea liquid, about 1 tbsp (12 g) sugar, and about 1 tsp (2 g) matcha, then spooned over about 5 fl oz (150 ml) warm soy drink. Allow 11 minutes for one cup if the aquafaba is already cold.
You need an electric mixer to give the chickpea liquid, or aquafaba, enough structure. Add the matcha after the sugar so you don't deflate the forming foam. If you don't have a mixer, the hot matcha drink recipes include options without whipped foam.
Dalgona matcha ingredients
- About 1/4 cup (60 ml) cold aquafaba, the liquid from a can of chickpeas with no added salt
- About 1/2 tsp (2 ml) lemon juice
- About 1 tbsp (12 g) superfine sugar
- About 1 tsp (2 g) matcha
- About 5 fl oz (150 ml) plain, unsweetened soy drink
How to make hot dalgona matcha
- Pour about 1/4 cup (60 ml) cold aquafaba and about 1/2 tsp (2 ml) lemon juice into a dry bowl.
- Beat with an electric mixer for 2 minutes, until a white foam forms.
- Add about 1 tbsp (12 g) superfine sugar in three additions while beating for another 4 minutes.
- Sift about 1 tsp (2 g) matcha over the foam.
- Gently fold in the matcha with a spatula for 20 seconds.
- Heat about 5 fl oz (150 ml) soy drink in a small saucepan for about 3 minutes, without boiling.
- Pour the warm soy drink into a cup.
- Spoon the matcha foam over the drink.
- Serve immediately.
The foam gradually softens over the warm drink, so serve it at once. A clean, dry bowl and beaters make aquafaba easier to whip; a trace of grease can get in the way.
Why does chickpea liquid hold a foam?
In this vegan version, chickpea liquid and sugar form the whipped base. Matcha, water, and sugar alone don't make a foam as stable over the warm drink here. If the aquafaba is very thin, the layer will be less firm; choose liquid that lightly coats a spoon.
We use a mixer instead of a spoon, which wouldn't achieve the same texture in eight minutes. A latte gives you a smoother drink if that's what you're after. The foam rests on the soy drink first, then mixes into the cup.
Which matcha stays noticeable beneath the foam?
With soy drink and sweet foam, we choose Faune matcha: its flavor stays present when those ingredients soften the tea's finer notes. Sift about 1 tsp (2 g) before folding it in so no dry specks remain in the foam.
When would you choose another hot drink?
If you'd rather blend the tea into milk than spoon foam on top, a matcha latte makes a smooth cup. Dalgona is meant to be served while its topping still holds.
Our tip. Keep the bowl and mixer beaters dry before you begin. The foam will be easier to whip.
Allergens. The base drink contains soy.
