Whipped Matcha is the PERFECT whipped coffee alternative! It’s only 3 ingredients! It’s a fluffy and incredibly delicious way to make your morning matcha! You can make it hot or cold!
After making my whipped coffee blog post , other than “does it have to be instant coffee?”, the second most popular question I got “ can you make whipped matcha? ”.
The answer is Yes ! If you’ve been coveting after tiktok whipped coffee, you can get your tiktok whipped matcha and eat (drink?!) it too! After lots of testing, I’ve come up with a recipe for whipped matcha ! It’s delicious, easy, straight forward and just like whipped coffee – you can make it ahead of time or in bulk too!
Let’s make some whipped matcha!
What is whipped matcha?
Whipped matcha is the matcha version of whipped coffee ! Whipped coffee is made up of instant coffee, granulated sugar, and hot water. It gets thick and whipped and almost caramel like. Whipped matcha is like its cousin. It gets whipped, is made with matcha green tea and you can use a variety of sugars to sweeten it. Unlike dalgona coffee aka whipped coffee, you do not need sugar to make it whipped.
Whipped matcha is perfect for you if you’re a matcha lover or you’re curious about matcha. I wanted to provide a vegan version that also used easy pantry ingredients, took a little prep work and tasted incredible.
Whipped matcha no aquafaba
Spoiler alert: we are not using aquafaba to make this whipped matcha! I didn’t love the taste or having to specify to you to grab a can of organic chickpeas to avoid the salty taste, so I went back to the drawing board. What we are using is coconut cream!
Whipped matcha using coconut cream
Coconut cream immediately came to mind for me because of my coconut whipped cream post! I have made and used coconut whipped cream so often so when my aquafaba version didn’t pan out, I grabbed a can of full fat coconut milk placed it in the fridge immediately.
How to make whipped matcha
Making whipped matcha is broken down simply. You’re going to whip coconut cream, sift in your matcha and your sweetener and then whip again. Spoon it on top of your milk and then stir to combine, and enjoy! Let’s break it down step by step
Making the coconut cream & whipping it.
First, we make our coconut cream. You can buy coconut cream, or you can make it from a can of coconut milk which is what I am going to do. All you have to do is stick the can of coconut milk in your fridge overnight. This will cause the cream to separate from the liquid so we can scoop out that solid cream and whip it into action. I go into tremendous detail on this on my whipped coconut cream blog post.
The next day, scoop out the solids. That’s our coconut cream. This will be the stabiliser in our recipe. We’re going to whip that coconut cream to make whipped coconut cream. I know, straight forward right? You want to whip this for about a minute or two, until any cold chunks of coconut cream are broken up and it’s way more whipped. You want it to look light and fluffy and whipped.
Sift in your matcha
Next we add in our matcha. I sift mine in because the matcha may clump otherwise and we don’t want that. This is the ceremonial grade matcha that I use, although you can use whichever matcha you have.
Add in your sugar
Next you add in your sugar. You want to ensure your coconut cream is whipped first before you don’t want your sugar to prevent it from whipping up, especially if you’re using a liquid sweetener. You can also add in some vanilla extract or other flavourings here if you desire.
Whip again
Then, you whip again! We are going to whip until the matcha and sugar are just combined. That’s it! We do this second whip because you don’t want to whip for too long this second time, since you’re adding in a liquid that could break down the whip. In reality, we are talking less than 5 minutes from start to finish.
Now, because I know we all have different pantries, I’ve outlined the different sugar options you can use, as well as coconut cream alternatives.
Sugar options in whipped matcha
Powdered sugar – this will give you the most stable whipped matcha. Sift it in when you’re sifting in your matcha powder. P.S. – did you know you could make your own powdered sugar from ANY sugar that you have ?!
Maple syrup or Agave nectar – You want these to be cold when you’re adding them in – I found it helped to keep the mixture whipped since you are now adding a liquid into your whipped cream.
Sugar alternative – I tried Lakanto’s maple flavoured syrup here and it worked perfectly! P.S. – you can get 15% off next order of monkfruit sweetener if you use my code VEGANLOVE20 .
Can I make whipped matcha using granulated sugar?
Yes you can! As soon as I ran out of powdered sugar I thought hmm, I need to figure out how to make this with granulated sugar! By itself, granulated sugar will not work. The crystals won’t dissolve. However – we are going to make a quick simple syrup! Add 1 tablespoon sugar with 1 tablespoon water in a small ramekin and microwave for 1 minute. Or, add it to a pot on the stove and boil together until dissolved, stirring. The whole point is to melt out that sugar and create a syrup similar to the sugar options above. Let it cool completely and preferably in the fridge. It’ll get thick and syrupy!
Coconut cream alternatives
If you have access to vegan whipping cream or vegan heavy cream, you can use that instead! Whip it according to the package instructions, then sift in the matcha powder and sugar and whip it again.
How to get the best-whipped matcha (tips)
Don’t overwhip – Unlike whipped coffee, you want to whip as little as possible, essentially until the coconut cream becomes whipped. If you overwhip, you’ll end up breaking the cream and there’s no coming back from that! Once you see it reach a nice fluffy whip, you can stop.
Sift your matcha and ensure your sugar is dissolved (aka, just follow the instructions) – While it’s easy, whipped coffee isn’t as simple as whipped coffee, so you want to ensure you follow the instructions!
Make it ahead of time – GREAT NEWS – You don’t have to make this every day! Just like whipped coffee, you can make this ahead of time, and, it’s even better the next day because it’s beautifully thickened you. You could easily make two or even four servings at once, then have it four days in a row by simple scooping. Amazing right?! Then when you want it for that day, just whisk it by hand it a bit first.
Okay friends! Go worth and make and enjoy your whipped matcha!
Ingredients
- 1/2 tablespoon matcha powder , I used ceremonial grade, use what you have!
- 2 tablespoons powdered sugar , or maple syrup or agave nectar or see notes for how to use granulated sugar
- 1/2 cup coconut cream from a can of coconut milk , see notes on how to make coconut cream
- 1 cup milk of choice for stirring in
Instructions
- Chill your mixer bowl & whisk or whisk attachments in the freezer for about five minutes before adding the coconut cream.
- In the bowl, add in your coconut cream. Using a hand mixer or by hand, whip the coconut cream until thick and creamy and smooth and until all the coconut solids are blended out.
- Sift in the matcha powder and add in your sugar. Whip again on medium-low until just combined, scraping down the sides. Taste and add more sugar if desired. P.S. - adding more liquid sugar will lessen the fluff!
- Add the matcha to a tall glass (about 8 ounces/1 cup or less) of your favourite milk. I’ve tried it with soy milk, almond and oat milk. If you’re doing iced, add a few ice cubes, then the milk, then spoon the whipped matcha on top. If using hot, just add it to the glass.
- Using your spoon or straw, stir vigorously to swirl it into your milk to combine thoroughly.
- Sip and enjoy! Also take a photo 😉.
Notes
Increasing the matcha
Making the coconut cream.
Using granulated sugar
How to Make Whipped Matcha (Dalgona Matcha Vegan)
Ingredients
- 1/2 tablespoon matcha powder I used ceremonial grade, use what you have!
- 2 tablespoons powdered sugar or maple syrup or agave nectar or see notes for how to use granulated sugar
- 1/2 cup coconut cream from a can of coconut milk see notes on how to make coconut cream
- 1 cup milk of choice for stirring in
Instructions
- Chill your mixer bowl & whisk or whisk attachments in the freezer for about five minutes before adding the coconut cream.
- In the bowl, add in your coconut cream. Using a hand mixer or by hand, whip the coconut cream until thick and creamy and smooth and until all the coconut solids are blended out.
- Sift in the matcha powder and add in your sugar. Whip again on medium-low until just combined, scraping down the sides. Taste and add more sugar if desired. P.S. - adding more liquid sugar will lessen the fluff!
- Add the matcha to a tall glass (about 8 ounces/1 cup or less) of your favourite milk. I’ve tried it with soy milk, almond and oat milk. If you’re doing iced, add a few ice cubes, then the milk, then spoon the whipped matcha on top. If using hot, just add it to the glass.
- Using your spoon or straw, stir vigorously to swirl it into your milk to combine thoroughly.
- Sip and enjoy! Also take a photo 😉.
Video
Notes
Increasing the matcha
Making the coconut cream.
Using granulated sugar
Nutrition
How to Make Whipped Matcha (Dalgona Matcha Vegan) https://jessicainthekitchen.com/how-to-make-whipped-matcha-dalgona-matcha-vegan/ April 29, 2020
This easy oat milk recipe will show you how to make oat milk at home for a fraction of the cost of store-bought. Rich, creamy, delicious and perfect for using in all kinds of recipes!
After a few tries, I realised that making oat milk at home wasn’t exactly like making cashew milk or almond milk . On the surface, it seems easy: oat milk is made by blending oats with filtered water. But there’s a catch: it can have slimy mouthfeel if it’s not made properly.
Good thing for you, I’ve taken the guesswork out of how to make oat milk because I’ve tested this recipe again and again… and again and again. I wanted it PERFECT and I think I’ve worked out all the kinks to come up with a recipe for oat milk that’s delicious and creamy (not slimy!). I can’t wait to hear what you think!
Why You’ll Love This Oat Milk Recipe
- Mild flavour . Oat milk tastes kind of like oats, and also like the flavouring you give it (like vanilla extract). It has a lovely mild flavour, similar to oatmeal.
- A great choice for cooking and baking . The mild flavour makes oat milk excellent for using in recipes. I’ve used it to make a single mug macaroni (yes, my love for mug recipes is off the chart), and in banana bread and I didn’t taste any distinct oat flavour.
- Easy to make . With the right technique and just a few pantry staples, you can make your own oat milk at home, simple as that!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Filtered cold water – The water should be quite cold—ice cold is best.
- Old fashioned oats – Also known as rolled oats. Be sure to buy gluten-free certified oats if you want your homemade oat milk to be gluten-free.
- Sea salt
- Maple syrup – You can adjust the amount to your preferences. Date syrup is another sweetener option.
- Vanilla extract – Skip this if you plan on using your oat milk for savoury recipes, but it’s a nice flavour enhancer if you’ll be drinking it straight, using it for cereal, etc.
How to Make Oat Milk
- Blend . Combine the cold water, oats, salt, and maple syrup in a blender . Blend for 30 seconds.
- Strain . Pour the oat milk through a fine mesh strainer into a bowl. Press the pulp with a wooden spoon to extract as much liquid as possible.
- Add more water . Transfer the oat milk to a glass bottle or jar. Stir in the extra cup of water, then use or refrigerate for later.
Tips for Success
- Make sure the water is super cold . Here’s the number one tip for not making oat milk slimy: use very cold water. We don’t want to heat up the oats! I add ice to water, let it sit for 10 minutes, then remove the ice and measure out 3 cups of water.
- Don’t soak your oats before . I tested this and it definitely contributed to that undesirable slimy consistency. It’s best to start with dry oats for this oat milk recipe.
- Use a high-speed blender. This part is kind of non-negotiable because you need a machine that’ll blitz the oats quickly, so they aren’t blending for too long. (This, again, helps prevent the sliminess.)
- Limit the blending time . You want to blend for as little time as possible. I blitz the mixture for about 30 seconds. After testing it several times I found that this was the best method.
- Save the pulp . You can discard the pulp or use it in smoothies, cookies, or other baked goods.
How to Use Homemade Oat Milk
Anything cold? Perfect. Hot recipes? Let’s get into that.
When homemade oat milk gets heated up in certain recipes, it’ll get slightly slimy. So if you’re making a hot breakfast beverage, for example, it wouldn’t be the best option. I do find that where the milk is just an ingredient in a recipe that’ll be cooked or baked, it works perfectly. So, I would say make it and test it to see where it works for you.
These are some of my favourite recipes to use this in:
- Whipped Coffee
- Whipped Matcha
- Blueberry Pancakes
- Vegan Cheese Sauce
- Baked Mac and Cheese
How to Store
You can store this homemade oat milk recipe in an airtight container in the refrigerator for up to 6 days; shake it well before using it. You can also freeze it for up to 3 months and thaw it in the fridge before using.
Ingredients
- 3 cups filtered very cold water , almost ice cold
- 1 cup old fashioned oats , or rolled oats
- pinch sea salt
- 1 tablespoon of maple syrup , or two tablespoons if you want it sweet
- 1/2 teaspoon vanilla extract
- 1 cup of cold water , this is extra water
Instructions
- Add the 3 cups of water, oats, sea salt and sweeteners into a high-speed blender and blend for 30 seconds until oats are blended completely. Don’t blend too long because you don’t want it to heat up the oat milk.
- Pour the oat milk into a fine mesh strainer over your jug or large-mouthed bowl and let it drain through. You may need to lightly press on the mixture with a spoon to get it through the pulp and into the bowl. You can discard the pulp or use it in smoothies, cookies or other baked goods.
- Transfer the oat milk back to the glass bottle or jar. Now, add in your extra cup of water, stir to combine and store in the fridge! Shake before use and enjoy! It lasts about 6 days in the fridge.
