Dalgona coffees became a huge trend in March/April of this year. I hopped on the trend, gave these drinks a try and throughly enjoyed this tasty treat. But then I thought, what about the non-coffee drinkers? So I did a deep dive into other types of Dalgonas and found this matcha variation. I played around with the flavors a bit until I made this recipe that will forever be a favorite of mine.

Ingredients:

3/4 cup aquafaba (liquid from a can of chickpeas)
1 tablespoon matcha powder
2 tablespoons sugar of choice (monk fruit, coconut sugar, confectioners, regular)
2 tablespoons boiling water
Milk or non-dairy milk, to top (any will work)

Directions:

In a medium bowl, whisk together the matcha, sugar and boiling water until all sugar is dissolved and the mixture has cooled a bit.
Add in the aquafaba and with a hand mixer, beat on medium speed until stiff peaks form.
Fill a glass with ice, add in about 1 cup of milk and top with whipped matcha.
Enjoy immediately.