Hi Savvys,

With social distancing and more time to play around in my kitchen as a result, I have finally hopped onto the Dalgona coffee train and I am glad that I did!  When I first made this the traditional way wit 1:1:1 ratio of water, coffee and sugar for my husband, I was so excited to see how quickly it whipped up and how delicate the result was.  I don’t drink coffee so the treat was all for him but I also wanted to indulge myself.  I have seen lots of people do this with matcha powder, however usually with egg whites.  Here is my vegan version, made 2 different ways!  I would also consider this “recipe” a pantry staple since I always have these ingredients on hand.

The first way is with aquafaba, which I always have in the freezer.  This was the first version I made and was delighted with the foam it created.  Though it isn’t as thick as the coffee version, it still did the trick.  It also didn’t seem as creamy but more airy which meant it didn’t feel over indulgent.

The second way to make this is with coconut milk.  As all vegans know, you need to let your can of coconut milk sit in the fridge overnight before whipping this up.  I have to say, the coconut version is my favourite since it provides the same fluffiness as the coffee version and feels like you are eating mouse for breakfast.

Both versions are great to whip up any time, however the aquafaba has the advantage of already being in your freezer and thus is a pantry staple, where as you need open up a whole can of the coconut milk which means you will need to make a huge batch of this stuff or use the remaining milk for a smoothie/curries later, so it’s really up to your preference.

Hope you guys enjoy these versions.  Now set forth and be savvy!

Ingredients

• 2 tsps sugar
• 1 tsp hot water
• 4 tbsp aquafaba, chilled in the fridge
• ½ to 1 tbsp of matcha powder (depending on your preference)

Directions

1. Place the sugar and water in a small bowl to dissolve while you proceed onto the next step
2. Place the aquafaba in a bowl/container and whisk until frothy, about 1 minute – you will know it’s ready when it is light and fluffy, almost like egg whites
3. Add the matcha powder and sugar mixture, whisk for another 30 seconds or until it is well incorporated
4. Serve over your favourite non-dairy milk

Ingredients

• 2 tsps sugar
• 1 tsp hot water
• 4 tbsp coconut milk, chilled in the fridge
• ½ to 1 tbsp of matcha powder (depending on your preference)

Directions

1. 1. Place a full can of coconut milk in the fridge overnight (or for 30 minutes if you forgot to do this step)
   1. The next morning, place the sugar and water in a small bowl to dissolve while you proceed onto the next step
   1. Open the can of chilled coconut milk and scoop 4 tbsps of only the coconut cream from the top of the can and place in a bowl/container and whisk until frothy, about 30-45 seconds
   2. Add the matcha powder and sugar mixture, whisk for another 10-15 seconds or until it is well incorporated
   3. Serve over your favourite non-dairy milk