Move over, whipped coffee! This bitter-sweet, vibrant, fluffy Matcha Whipped Tea is where it's at. You don't need any special ingredients to make it.
Y'all, I have been drooling over the beautiful photos of whipped coffee, but since I don't drink coffee anymore, I couldn't make it for myself. Then, I remembered some matcha powder in the pantry. After a lot of research, this Matcha Whipped Tea recipe was born!
Whipped tea with less sugar
This whipped tea recipe uses less sugar than many of the recipes you'll find. Normally, these recipes call for two tablespoons of sugar. Mine uses two teaspoons, which is a third of the amount.
Sugar is what gives your peaks their structural integrity, but I really don't love overly sweet drinks. It's not easy to get stiff peaks with the liquid-to-sugar ratio going in this recipe, which is why I suggest aiming for soft peaks.
If you do like a sweet drink, though, feel free to double or even triple the amount of powdered sugar and whip yourself up some stiff peaks! If you do add more sugar, I'd suggest also adding more matcha powder, so the extra sugar doesn't drown out the flavor of the tea.
A little bit of whipped tea science
Like I mentioned above, this recipe is based on the whipped coffee that everyone seems to be making right now. Instead of instant coffee to flavor this mix, I'm using matcha powder.
The problem is, you can't just swap out instant coffee for matcha powder and call it a day. The reason that whipped coffee forms those pretty peaks is because instant coffee powder contains Xanthan gum.
Matcha powder doesn't contain Xanthan gum, so on its own, it won't foam.
That's why, instead of water, we are using aquafaba as the base for my whipped tea recipe! Aquafaba is just the liquid from canned beans, and you can use it to make beautiful, egg-free meringue. And meringue is basically what whipped coffee (and whipped tea) are.
To make your whipped tea drink, start by combining unsalted white bean or chickpea aquafaba in a large bowl with matcha powder, powdered sugar, and lemon juice.
Even though the volume of ingredients it low, a large bowl is key. That will prevent splatters as you whip. And since this mixture more than doubles in volume, a large bowl is key for holding that much foamy goodness.
Now, grab your hand mixer or place the bowl under your stand mixer. Start by mixing on low, then slowly turn the speed of the mixer up to high. This slow acceleration will also help prevent splatters.
Then, mix. And mix. And keep mixing. You'll mix for 10-20 minutes, until your mixture goes from looking bubbly to looking like a fluffy foam with soft peaks.
Finally, grab yourself a tall glass, and fill it about halfway with whatever plant milk you like. Spoon the matcha foam on top, stir, and sip!
As the tea sits, the foam will start to dissolve into the milk, which is fine and also delicious! The foam mixture is sweet and matcha-bitter, so as it melts into the milk, you'll end up with the mellow, creamy, aromatic tea drink of your dreams!
Matcha whipped tea
- 1 teaspoon matcha powder - NOT matcha leaves - it must be the powder that dissolves in water
- 2 teaspoons powdered sugar
- ⅛ teaspoon lemon juice
- ¼ cup aquafaba
- 1 cup vegan milk - Any sort you like will work well in this recipe!
- In a large, clean glass bowl, combine all of the ingredients.
- Use a hand mixer or a stand mixer to mix until you have soft peaks. Start mixing on low, then slowly move the mixer speed up to high. It will take 10-20 minutes to whip, depending on your mixer, so just keep at it until your mixture more than doubles in volume and is nice and fluffy.
- Pour your milk into a tall glass, then spoon the whipped matcha on top. Serve with a straw to stir and sip!
- Aquafaba is just the liquid from any can of beans. For this recipe, I'd suggest using unsalted chickpea or unsalted white bean aquafaba. Other beans might muddy that vibrant, green matcha color. And you don't want this drink to be salty at all!
- Your matcha mixture will more than double in volume, so use a large bowl.
- Make sure that your bowl is squeaky clean. Residual oil the bowl from any previous recipes can interfere with the peaks forming.
- Whipping the matcha mixture takes quite some time to whip up into soft peaks. A hand mixer or stand mixer is key. Just keep on whipping until you get those lovely, soft peaks.
Have a question? Tried this recipe? Share your thoughts!