The Ultimate Guide to Whipped Matcha: Easy Vegan Recipe & Tips
Experience the fluffy, vibrant magic of Whipped Matcha – the perfect whipped coffee alternative! This incredibly delicious, 3-ingredient recipe is a delightful way to elevate your morning routine, and it can be enjoyed hot or cold!
After sharing my popular whipped coffee (Dalgona coffee) recipe, two questions consistently topped the charts: “Does it *have* to be instant coffee?” and, even more frequently, “Can you make whipped matcha?“
For all you matcha enthusiasts and curious minds, the answer is a resounding Yes! If you’ve been captivated by the viral whipped coffee trend on TikTok, get ready to dive into the world of TikTok-worthy whipped matcha. After extensive testing and experimenting, I’ve perfected a whipped matcha recipe that is not only delicious and straightforward but also incredibly easy to prepare. Just like its coffee counterpart, you can even make it in advance or in larger batches, saving you precious morning minutes!
Let’s embark on this delightful journey to create some amazing whipped matcha!
What Exactly is Whipped Matcha?
Whipped matcha is the enchanting green tea equivalent of whipped coffee. While whipped coffee typically relies on instant coffee, granulated sugar, and hot water to create a thick, frothy, caramel-like topping, whipped matcha offers a unique, vibrant twist. It’s essentially a light, airy, and creamy froth made from matcha green tea, sweetened to your preference. Unlike dalgona coffee, which often requires sugar to achieve its whipped consistency, our whipped matcha doesn’t inherently need sugar for whipping thanks to our secret ingredient!
This whipped matcha recipe is absolutely perfect for devoted matcha lovers, or anyone who’s new to matcha and looking for an intriguing and delicious way to try it. My goal was to develop a vegan version that utilizes readily available pantry ingredients, demands minimal prep, and tastes utterly incredible. It’s a game-changer for your daily matcha ritual!
Whipped Matcha Without Aquafaba
Here’s a spoiler: we are *not* using aquafaba (the liquid from canned chickpeas) to create this whipped matcha! While aquafaba can work, I found that the taste could sometimes be off-putting, and having to specifically seek out organic chickpeas to avoid a salty flavor wasn’t ideal. So, I went back to the drawing board, determined to find a better, more reliable, and neutral-tasting alternative. The solution? Coconut cream!
Crafting Whipped Matcha with Coconut Cream
Coconut cream immediately came to mind as the ideal base, thanks to my extensive experience with my popular coconut whipped cream recipe! I’ve made and used coconut whipped cream countless times, so when the aquafaba version didn’t meet my expectations, grabbing a can of full-fat coconut milk and chilling it overnight was my next logical step. The natural richness and ability of coconut cream to whip into a stable, airy texture makes it the perfect vegan foundation for our luscious whipped matcha.
How to Make Perfect Whipped Matcha
Making whipped matcha is incredibly simple and breaks down into a few key steps. You’ll first whip your chilled coconut cream until fluffy, then sift in your matcha powder and preferred sweetener, and finally, whip again until just combined. Once your beautiful green froth is ready, simply spoon it over your favorite milk (hot or cold!), stir gently to combine, and savor every sip! Let’s walk through each step in detail to ensure your whipped matcha is absolutely perfect every time.
Preparing and Whipping the Coconut Cream.
The foundation of our whipped matcha is the coconut cream. You can purchase ready-made coconut cream, but I prefer to make it from a can of full-fat coconut milk – it’s cost-effective and ensures maximum freshness. The trick is to place an unopened can of full-fat coconut milk in your refrigerator overnight (or for at least 8 hours). This chilling process causes the thick coconut cream to separate from the thinner liquid (coconut water). The next day, carefully open the can without shaking it and scoop out the firm, solid cream from the top. This rich, solid cream is our magic ingredient and will act as the stabilizer in our recipe. For a truly in-depth guide on making perfect coconut cream, check out my whipped coconut cream blog post.
Once you have your solid coconut cream, transfer it to a chilled mixing bowl. Using a hand mixer (or a stand mixer with a whisk attachment), whip the coconut cream for about one to two minutes. The goal here is to break up any cold chunks and transform it into a light, airy, and fluffy whipped consistency. It should look smooth and voluminous, ready for the next ingredients.
Sifting in Your Matcha Powder
The next crucial step is adding the matcha powder. I highly recommend sifting your matcha directly into the whipped coconut cream. Matcha powder can often clump, and sifting ensures a smooth, lump-free, and beautifully uniform whipped texture. While I personally use ceremonial grade matcha for its vibrant color and smoother taste, feel free to use whichever high-quality matcha powder you have on hand. The quality of your matcha greatly impacts the final flavor and color of your drink, so choose wisely!
Incorporating Your Sweetener
After sifting the matcha, it’s time to add your sweetener. It’s important to ensure your coconut cream is fully whipped before incorporating any sugar, especially if you’re using a liquid sweetener. Adding liquid too early can sometimes prevent the cream from whipping up properly. This is also the perfect moment to personalize your whipped matcha; consider adding a dash of vanilla extract, a pinch of cinnamon, or other flavorings to enhance its taste profile according to your preferences.
The Final Whip
Now for the final whip! Briefly whip the mixture again until the matcha and sugar are just combined and fully incorporated into the coconut cream. Be careful not to overwhip during this stage, as adding a liquid (even a small amount from sweeteners) can sometimes cause the whip to break down if mixed for too long. In reality, this entire process, from whipping the cream to the final combination, takes less than 5 minutes from start to finish, making it a quick and easy treat!
Knowing that everyone’s pantry is unique, I’ve outlined various sugar options you can use, along with potential coconut cream alternatives, ensuring you can make this delicious recipe regardless of what you have on hand.
Sweetener Options for Your Whipped Matcha
Choosing the right sweetener can impact both the flavor and stability of your whipped matcha. Here are some excellent options:
Powdered Sugar (Confectioners’ Sugar): This is generally the best choice for the most stable and fluffiest whipped matcha. Its fine texture dissolves easily and helps maintain the structure of the whip. Sift it in along with your matcha powder for the best results. P.S. – did you know you can easily make your own powdered sugar from any granulated sugar using a blender or food processor?
Maple Syrup or Agave Nectar: These liquid sweeteners work wonderfully and add a lovely depth of flavor. For optimal results, ensure they are cold when you add them. Chilled liquid sweeteners help maintain the whipped texture of the coconut cream, preventing it from breaking down.
Sugar Alternatives: If you’re looking for a low-calorie or sugar-free option, many sugar alternatives work well. I’ve personally had great success using Lakanto’s maple-flavored syrup, which blended perfectly and maintained the desired consistency. P.S. – you can get 15% off your next order of monk fruit sweetener by using my exclusive code VEGANLOVE20 at checkout.
Can I Use Granulated Sugar for Whipped Matcha?
Yes, you absolutely can! Granulated sugar on its own typically won’t work for whipped matcha because its crystals won’t dissolve properly into the cold coconut cream, leading to a gritty texture. However, there’s an easy workaround: creating a quick simple syrup! To do this, combine 1 tablespoon of granulated sugar with 1 tablespoon of water in a small ramekin. Microwave it for about 1 minute, or alternatively, add it to a small pot on the stove and gently boil until the sugar is completely dissolved, stirring constantly. The goal is to melt the sugar crystals and create a smooth syrup, similar to the liquid sweeteners mentioned above. Once prepared, let the simple syrup cool completely, preferably in the fridge, until it thickens into a lovely syrupy consistency before adding it to your whipped coconut cream.
Coconut Cream Alternatives
If full-fat coconut milk isn’t available or you prefer other options, you can use store-bought vegan whipping cream or vegan heavy cream. Simply whip it according to the package instructions until it reaches stiff peaks. Then, gently sift in your matcha powder and preferred sugar, and whip again until just combined. Ensure these products are well-chilled for the best whipping results.
Expert Tips for the Best Whipped Matcha
Creating the perfect whipped matcha is an art, but with these expert tips, you’ll achieve consistent, delicious results every time:
Avoid Overwhipping – Be Gentle! Unlike whipped coffee, which benefits from vigorous whipping, coconut cream is more delicate. You want to whip it just enough until it becomes light, fluffy, and holds soft peaks. If you overwhip coconut cream, it can quickly turn grainy or even separate, becoming oily and losing its desired texture. Once you see it reach that beautiful, airy whip, stop immediately. There’s no coming back from overwhipped coconut cream!
Sift Your Matcha & Ensure Sugar is Dissolved – Follow the Steps! – While whipped matcha is relatively easy, it’s not quite as forgiving as some other recipes. For the smoothest, most delightful texture and consistent flavor, always sift your matcha powder to prevent clumps. If you’re using granulated sugar, converting it into a simple syrup as described above is crucial for it to dissolve properly. Paying attention to these details and following the instructions precisely will guarantee a superior whipped matcha experience.
Prepare Ahead for Effortless Mornings – Here’s some fantastic news: you don’t have to whip up a fresh batch of matcha every single day! Just like whipped coffee, whipped matcha can be made ahead of time. In fact, it often tastes even better the next day as the flavors meld and it slightly thickens, creating an even more luxurious texture. You can easily prepare two, four, or even more servings at once. Store the whipped matcha in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it, simply scoop a portion into your cup, give it a quick whisk by hand to refresh its fluffiness, and serve over your favorite milk. This convenience is truly amazing!
Choose Quality Matcha – The flavor of your whipped matcha largely depends on the quality of your matcha powder. Invest in a good ceremonial or high-quality culinary grade matcha for the best taste and vibrant green color. Low-quality matcha can result in a bitter, dull-tasting drink.
Serve Hot or Cold – Your Choice! – Whipped matcha is incredibly versatile. For an invigorating iced latte, pour cold milk over ice cubes and top with your whipped matcha. For a comforting hot drink, simply add the whipped matcha to warm milk. Experiment with different plant-based milks like oat, almond, or soy to find your favorite combination.
Now, my dear friends! Go forth and create, sip, and truly enjoy your delightful homemade whipped matcha!
Enjoy, friends! If you make this Whipped Matcha, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
How to Make Whipped Matcha (Vegan Dalgona Matcha)
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Ingredients
- 1/2 tablespoon matcha powder, I used ceremonial grade, but any quality matcha will work!
- 2 tablespoons powdered sugar, or maple syrup, agave nectar, or see notes for granulated sugar option
- 1/2 cup coconut cream, from a chilled can of full-fat coconut milk (see notes on how to make coconut cream)
- 1 cup milk of choice, for stirring in (e.g., oat, almond, soy)
Instructions
- For best results, chill your mixer bowl and whisk attachments (from your hand mixer or stand mixer) in the freezer for about five minutes before you begin.
- Scoop the solid coconut cream from your chilled can into the cold bowl. Using a hand mixer (or by hand with a whisk), whip the coconut cream until it becomes thick, creamy, and smooth. Ensure all coconut solids are completely blended out and it’s light and fluffy.
- Carefully sift the matcha powder into the whipped coconut cream, then add your chosen sugar or sweetener. Whip again on medium-low speed just until combined, gently scraping down the sides of the bowl as needed. Taste and adjust sweetness if desired, keeping in mind that adding more liquid sugar may slightly reduce the fluffiness.
- Prepare your favorite milk (about 8 ounces or 1 cup). If making an iced whipped matcha, add a few ice cubes to a tall glass, then pour in the milk. For a hot version, simply warm your milk and pour it into a glass. Spoon the beautiful whipped matcha froth on top.
- Using a spoon or straw, vigorously stir the whipped matcha into your milk until it’s thoroughly combined and creates a swirling effect.
- Sip and enjoy your perfectly crafted whipped matcha! Don’t forget to snap a photo!
Notes
Adjusting Matcha Strength
If you prefer a stronger matcha flavor, you can certainly increase the amount of matcha powder. This recipe uses about 3/4 teaspoon of matcha per serving. Feel free to increase it to 1 full tablespoon total for a bolder taste, adjusting to your personal preference.
Creating Coconut Cream from Canned Milk.
For this recipe, you’ll need rich, thick coconut cream. While you can buy it pre-made, it’s easy to make from a can of full-fat coconut milk, which is what I recommend for the freshest results.
Simply place an unopened can of full-fat coconut milk in your fridge overnight (without shaking it). The chilling process will cause the dense cream to separate and rise to the top, leaving the thinner liquid (coconut water) at the bottom.
The next day, carefully open the can and scoop out only the solid, thick cream. This is your coconut cream, which serves as the crucial stabilizer for our whipped matcha.
For the best whipping results, I recommend using a high-quality brand of full-fat coconut milk (such as Thai Kitchen, Native Forest, or Whole Foods 365).
Using Granulated Sugar
Directly adding granulated sugar will not work well as the crystals won’t dissolve properly, resulting in a gritty texture. To use granulated sugar, transform it into a quick simple syrup: Combine 1 tablespoon of granulated sugar with 1 tablespoon of water in a small ramekin. Microwave for about 1 minute, or heat in a small pot on the stove, stirring until the sugar is completely dissolved. Allow this syrup to cool completely, preferably chilling it in the fridge, until it thickens before incorporating it into your whipped coconut cream.
Making This Recipe Ahead of Time
For detailed tips on preparing and storing your whipped matcha ahead of time, refer back to the “Expert Tips” section within the blog post!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.