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This is my vegan version of the mesmerizing thick and fluffy Dalgona matcha latte. It’s smooth, creamy, and really fluffy! You only need a few ingredients that probably already have in the pantry!
To make the extra fluffy version with eggs whites:
Heat 1/2 cup sugar and 1/2 cup water together in a small saucepan on the stove for 3-5 minutes.
Mix 2 egg whites in an electric mixer until they form still peaks. Mixing on low, pour sugar/water mixture and matcha tea into egg whites. Mix until just combined and serve over milk.
To make the extra fluffy version with eggs whites:
- Heat 1/2 cup sugar and 1/2 cup water together in a small saucepan on the stove for 3-5 minutes.
- Mix 2 egg whites in an electric mixer until they form still peaks. Mixing on low, pour sugar/water mixture and matcha tea into egg whites. Mix until just combined and serve over milk.
INGREDIENTS
- 3/4 cup aquafaba the liquid from canned chickpeas
- 4-8 tablespoons sugar to taste
- 4 servings/teaspoons matcha tea powder to taste
- 4 cups almond milk or other nut milk
INSTRUCTIONS
- Drain a can of chickpeas and put the liquid called aquafaba in a bowl and whip with an electric mixer until white and fluffy- you will know when you are done whipping when the quafaba forms stiff white peaks.
- Slowly add sugar and matcha tea powder and blend on low until just combined- do not over mix or the aquafaba will lose its fluffiness the longer you mix!
- For an iced matcha latte, fill serving glasses with ice cubes and almond milk. For a hot matcha latte, heat almond milk and put in mugs.
- Pour fluffy tea mixture over milk and stir well until combined- if you don't combine the tea with the milk well enough, the aquafaba and matcha taste will be too strong, so I suggest mixing it well before drinking!
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