My take on dalgona coffee
Dalgona coffee has quite recent origins, introduced during a Korean TV show, became immediately popular. Dalgona is actually a very popular candy in Korea, and this drink tries to recreate its characteristic taste between caramel and coffee. The original recipe includes equal parts of instant coffee and sugar for the magic to take place, but since I’m not a coffee lover, I tried to recreate a version with the help of aquafaba and matcha. Since matcha does not have the characteristics of instant coffee, it is impossible to recreate the very soft foam without the help of aquafaba. The doses of this recipe are perfect for 2 large glasses or 3 medium-sized glasses.
‘Not knowing when the dawn will come, I open every door.’
Emily Dickinson
Matcha dalgona
Ingredients
- the aquafaba of 1 chickpea can
- 1 cup almond milk
- 1 tbsp superfood powder (berries)
- 2 tbsp sugar cane (optional)
- 1 tsp matcha powder
- 2 tbsp hot water
Directions
- In a bowl whip the aquafaba for about 6 minutes until stiff picks.
- In a second bowl whisk the matcha powder with sugar, add the hot water and blend well.
- Add the matcha liquid to the aquafaba and whip for a couple of minutes until well combined.
- Add the superfood powder to the almond milk (I used True Beauty from Natural Mojo).
- Add ice cubes to a tall glass, pour the milk into it.
- Top with the matcha dalgona and enjoy it immediately.
