Matcha Dalgona-Style
Matcha is made by taking young tea leaves that spent time growing under the shade and grinding them up into a bright green powder. It’s different from green tea, where the leaves are infused in water and then removed.
That’s what special about matcha, you drink the whole leaves as the powder melts wherever it’s added. You get the entire benefit of the leaf as you ingest it whole.
Do you hate matcha?
It isn’t your fault, it’s the matchas fault!
Maybe you tried a matcha that wasn’t grown properly (not enough shade, they didn’t clean the leaves properly) or stored properly (it’s all yellow and dry and not bright green) or had someone prepare it for you the incorrect way, like using very hot water which completely destroys the delicate leaves, burns them, and makes them bitter! The ideal temperature for matcha is 79°C (175°F) and below!
Matcha is actually supposed to taste delicate and good! So if you’ve tasted a matcha that’s bitter, start with getting a GOOD brand of matcha and preparing it the correct and gentle way!
Matcha Dalgona-Style
Ingredients
- 2 egg whites
- 2 tsp Matcha powder
- ½ cup sugar
- ½ cup water
Instructions
- With a machine whisk, whisk egg whites until frothy.
- Combine water and sugar and bring to a boil.
- Slowly incorporate syrup into the egg whites while whisking until soft peaks form.
- Whisk in Matcha until Matcha intensity flavor is reached.
- In a glass cup, add ice cubes, milk and top with whipped Matcha.
Notes:
To make this recipe vegan: Use aquafaba instead of egg whites.
Nutrition Facts
Calories
210.68Fat (grams)
0.06Sat. Fat (grams)
0.00Carbs (grams)
50.23Fiber (grams)
0.00Net carbs
50.23Sugar (grams)
50.13Protein (grams)
3.60Sodium (milligrams)
57.67Cholesterol (grams)
0.00Bon appétit!
