I’m sure all of you have been seeing the whipped dalgona coffees all over Instagram and food blogs and they are so beautiful! I knew I wanted to make a green tea version and then I saw this recipe posted on the Tenzo Tea page so I had to try it! I had never heard of aquafaba before, but apparently it is popular in vegan and dairy-free cooking as an egg substitute! It is the liquid in a can of chickpeas and acts as a great thickener. So you can use that or you can use egg whites. I used aquafaba, just because it was fun to test out a new ingredient.

• 1/4 cup aquafaba or the egg whites of 1 XL egg

• 2 teaspoons Tenzo Tea matcha powder

• 2-3 tablespoons powdered sugar (I use Swerve confectioners)

  • You could use granulated, but it doesn’t fluff up as well

• Milk of your choice (I used unsweetened almond)

• Ice cubes

1. Place the aquafaba in a large mixing bowl. Using an electric mixer, whip on high until the aquafaba becomes fluffy and thick, which will take about 8 minutes or so. So walk away, get some stuff done and come back:) If you use egg whites it won’t take as long.

2. Once it is thick, sift in 1 tablespoon of the confectioners Swerve (or sweetener of choice). Then continue adding the remaining powdered sugar, 1 tablespoon at a time, until incorporated. Lastly, sift in the matcha powder and continue to whip until it is mixed through.

3. Fill your glass or jar with ice cubes and your desired amount of almond milk, and then top with the fluffy matcha mixture!

So, what is Tenzo?!

Tenzo is 100% pure, organic ceremonial matcha green tea powder. It's cultivated in Kagoshima, Japan by a 12th generation tea master whose family has nearly 400 years of matcha making expertise.

The benefits include:

• Caffeine - boosts energy, focus, & memory

• L-theanine - reduces mental and physical stress

• Antioxidants - boosts immunity and reduces inflammation