Vegan Raspberry & Matcha Dalgona Latte
It’s March all over again and that means we’re commemorating the probably most aesthetic coffee trend there ever was and will be: the dalgona coffee!
The name dalgona coffee comes from the south korean honeycomb-ish candy, which is called dalgona and made out of sugar and baking soda. The candies basically puff up through the chemical reaction between the hot, melted sugar and baking soda and turn out to be a light and crunchy little treat in the end. And because the fluffy coffee has especially gained a lot of popularity in South Korea, from where the trend eventually took over the world, the aesthetic drink was named after those candies.
To make a regular dalgona coffee, you’ll need only 3 ingredients: some instant coffee, sugar and hot water. You then whisk up equal parts of those and you’ll be rewarded with a thick and absolutely fancy-looking coffee fluff which you can then spoon on top of some ice cold (plant) milk. But why limit yourself to coffee?? When the first variations of this drink emerged, most people used egg whites for that signature fluffiness. Ofc there will be no such thing on my blog, especially not when you can make some beautiful dalgona fluff out of aquafaba (aka the juice from a can of chickpeas!) just as easily!
And it doesn’t taste like beans, I promise!
and now here’s the recipe for:
Vegan Raspberry & Matcha Dalgona Latte
Ingredients:
2 glasses plant milk of choice
some ice cubes
the liquid from a can of chickpeas or beans (‘aquafaba’)
agave or other sweetener of choice
some matcha powder
a handful of fresh or frozen raspberries
Instructions:
For the pink raspberry dalgona you’ll want to start by blending either fresh raspberries or heat up frozen ones in a small sauce pan until they start to fall apart.
Whip up aquafaba in a clean bowl for about 4-6mins until stiff peaks start to form and you get to a egg-white consistency.
Then add a generous amount of your sweetener of choice and continue whipping for a couple more minutes. The consistency should now be thick and shiny and almost like marshmallow-fluff.
Now add either some matcha powder or the juice of the blended or mashed raspberries to the aquafaba mix using a small strainer to prevent lumps and give it a quick whip again. Continue adding as much matcha or raspberry juice as you’ll need to achieve the right color and taste according to your preferences.
Lastly add the ice cubes to the glasses of plant milk and scoop the dalgona fluffs on top of the plant milk. Stir well before drinking (and after taking some instagram pics) and enjoy!
The most aesthetically pleasing beverage there is.
*Notes:
Just FIY: There’s also a cute little video for this recipe on my YouTube channel in case you want to check it out as well (I would be a very happy chickpea if you did hehe):
Did you make this recipe?
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